Plum Upside Down Cake
Equipment
- 9-inch round cake pan (not springform)
- Mixing bowls
- Whisk and spatula
- Kitchen scale (for precise measurements)
- Oven
Ingredients
For the Topping:
- 4-5 plums, ripe but firm, pitted & sliced into ¼-inch wedges 450g
- ¼ cup salted butter 57g
- ½ cup light brown sugar, packed 100g
- 1 tsp ground cinnamon
- ⅛ tsp salt
For the Cake:
- 1 ½ cups unbleached all-purpose flour, spooned & leveled 180g
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- ½ cup salted butter, softened 113g
- ¾ cup granulated sugar 150g
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup plain Greek yogurt or sour cream 120g
- ¼ cup milk 60g
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare the Plum Topping: Melt salted butter in a small saucepan over medium heat or in the microwave. Stir in brown sugar, cinnamon, and salt until smooth. Pour into a 9-inch round cake pan, spreading evenly. Arrange sliced plums in a circular, fanned-out pattern over the sugar-butter mixture, overlapping slightly. Set aside.
- Make the Cake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. In a large bowl, cream softened salted butter with granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each, then mix in vanilla extract. Alternate adding dry and wet ingredients: 1/3 dry mix, half the wet (yogurt and milk), another 1/3 dry, remaining wet (yogurt & milk), and last 1/3 dry. Mix until just combined.
- Assemble and Bake: Gently spoon batter over plums, spreading evenly without disturbing the fruit. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean and the cake is golden brown. Cool in the pan for 10 minutes.
- Flip and Reveal: Run a knife around the cake’s edge to loosen. Place a serving plate over the pan and carefully flip to release the cake. Let sit for 1 minute before lifting the pan. Reposition any stuck plum slices.
- Serve: Serve warm or at room temperature with vanilla ice cream or whipped cream to complement the tart-sweet plum sauce.
Notes
- Plum Selection: Choose ripe but firm plums (red or black, 450 g) for vibrant color and tartness.
- Plum Prep: Use a sharp knife to cut thin wedges around the pit. Arrange in a fanned, overlapping pattern for a professional look.
- Storage: Store in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat gently.
- Variations: Add a pinch of cardamom or nutmeg to the batter, or swap plums for peaches or nectarines.
- Serving Tip: The tart-sweet plum sauce shines with vanilla ice cream or whipped cream, making this cake irresistable!
Nutrition
Serving: 1slice
Servings: 8 slices
