Plum Upside‑Down Cake

Short Description

A delightful dessert where luscious plum halves rest atop a caramel layer, crowned with moist, buttery cake baked to golden perfection. Flipped after baking, this treat reveals a glossy, fruit‑topped surface that’s as beautiful as it is delicious—purely elegant and soul‑satisfying with each bite.

Why You’ll Love This Recipe

• You get an elegant dessert that looks sophisticated yet is surprisingly easy to make.

• Juicy plums and rich caramel provide a lovely balance of sweet and tart flavors.

• The cake soaks up the caramel, remaining moist and flavorful.

• Great for showcasing seasonal plums or using up those on the brink of turning soft.

• Ideal for sharing—visually stunning and effortlessly impressive.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Plums, halved and pitted

• Unsalted butter, melted

• Brown sugar (light or dark as preferred)

• Lemon juice

• Vanilla extract

• All‑purpose flour

• Granulated sugar

• Baking powder

• Salt

• Eggs

• Milk or buttermilk

directions

1. Preheat your oven to around 180 °C (350 °F).

2. Prepare the caramel topping: melt butter and brown sugar together in a small saucepan or directly in the cake pan until sugar dissolves and the mixture is smooth. Add a touch of lemon juice or vanilla if desired.

3. Arrange the plum halves, cut‑side down, in a single layer over the caramel in the pan.

4. In a mixing bowl, whisk together flour, baking powder, a pinch of salt, and granulated sugar.

5. In another bowl, combine eggs, melted butter, milk (or buttermilk), and vanilla extract.

6. Gradually fold the wet ingredients into the dry until just combined—do not overmix.

7. Pour the batter over the plums and caramel, spreading gently to cover evenly.

8. Bake until the cake is golden and a toothpick in the center comes out clean—typically around 35–45 minutes, depending on oven and pan.

9. Allow the cake to rest for about 5–10 minutes after baking. Run a knife around the edges, then invert onto a serving plate to reveal the glossy plum topping.

Servings and timing

Makes approximately 8 servings.
Prep time: 20 minutes
Bake time: 35–45 minutes
Rest/inversion time: 5–10 minutes
Total time: approximately 1 hour (give or take, depending on your oven and cooling pace)

Variations

• Mixed fruits: Combine plums with sliced peaches or apricots for added color and flavor.

• Spiced twist: Add a pinch of ground cinnamon, cardamom, or ginger to the batter for warming spice notes.

• Nuts: Scatter chopped almonds, pecans, or walnuts over the caramel before placing plums for crunch and toasty flavor.

• Gluten‑free: Replace with a gluten‑free flour blend and adjust moisture as needed (you may need slightly more liquid).

• Vegan: Substitute plant‑based margarine or coconut oil for butter, use a flax‑egg (1 tbsp ground flaxseed + 3 tbsp water), and swap dairy with almond or oat milk.

storage/reheating

• Store any leftovers at room temperature, covered, for up to 2 days. For longer storage, refrigerate for up to 4 days.

• To reheat, place slices on a baking sheet and warm in a 160 °C (325 °F) oven for about 5–10 minutes, until heated through and the caramel begins to soften. You may also use the microwave—warm single slices in 15‑second intervals until desired temperature.

FAQs

What type of plums are best for this cake?

Firm, slightly tart plums like Italian (prune) plums or black plums work beautifully—they hold shape during baking and balance the sweeter caramel.

Can I make this cake ahead of time?

Yes. Bake the cake and store it at room temperature (covered) for up to a day—just reheat lightly before serving. For longer storage, refrigerate and warm before serving.

What pan size is ideal for even baking?

A 9‑inch (23 cm) round cake pan or a similar‑sized springform pan works well—any thinner or thicker pan may require adjusting bake time slightly.

Why did my caramel soak into the cake?

This is normal and delightful: the batter sinks slightly into the caramel during baking, creating a moist cake that’s richly flavored from beneath.

How do I get clean slices when serving?

Let the cake rest briefly (5–10 minutes) after baking before inverting. Use a sharp, thin-bladed knife, wiping it clean between cuts for neat slices.

Can I use brown sugar substitutes?

Coconut sugar or date sugar can work in the topping, though texture and color may vary. Maple syrup is also an option but makes the topping more liquid—reduce any extra liquid in the batter if needed.

Is buttermilk necessary?

Not mandatory—it adds tenderness and a slight tang. You can use regular milk (dairy or unsweetened plant‑based) instead, though the cake may be a touch less rich.

What if the cake isn’t rising well?

Check that your baking powder is fresh—it’s the usual culprit. Also avoid overmixing the batter, which can deflate the leavening.

Can I freeze this cake?

Yes—wrap individual slices in plastic wrap and foil, or store in an airtight container. Freeze for up to 2 months. Thaw in the fridge overnight and reheat gently.

Should I cool the cake completely before inverting?

No—wait only 5–10 minutes. If you cool it fully, the caramel may solidify and resist releasing cleanly. A brief rest allows safe handling while keeping the topping glossy.

Conclusion

This Plum Upside‑Down Cake is a harmonious blend of juicy plums and warm caramel layered into a tender, buttery cake that’s as lovely to look at as it is to taste. Elegant yet uncomplicated, it’s perfect for showcasing fresh fruit during plum season—or any time you need a show‑stopping dessert with minimal fuss.