Plum Delicious Upside Down Cake
Indulge in the sweet-tart elegance of this Plum Delicious Upside Down Cake, a stunning dessert that’s as beautiful as it is flavorful. Featuring layers of ripe, juicy plums caramelized in a buttery brown sugar glaze, this upside-down cake is topped with a tender, velvety batter infused with hints of vanilla and a touch of fresh lemon juice for balance. This easy-to-follow recipe combines classic baking techniques with a modern twist, creating a show-stopping treat perfect for any occasion. With just 20 minutes of prep time and a quick 40-minute bake, you’ll have a golden, glossy masterpiece ready to serve warm or at room temperature. Pair it with whipped cream or a dusting of powdered sugar for a truly irresistible finish. Ideal for dinner parties, holidays, or simply savoring a slice with coffee, this cake effortlessly blends flavor, texture, and visual appeal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 whole ripe plums
- 115 grams unsalted butter
- 100 grams light brown sugar
- 150 grams granulated sugar
- 190 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 120 milliliters whole milk
- 2 whole large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Halve and pit the plums, then slice them into thin wedges. Set aside.
In a small saucepan over medium heat, melt 50 grams of the butter with the light brown sugar. Stir until the mixture becomes smooth and starts to bubble slightly.
Pour the butter and sugar mixture evenly into the prepared cake pan. Arrange the plum slices in a circular pattern on top of the caramel, overlapping slightly.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the remaining butter (65 grams) and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract and lemon juice.
Gradually add the dry ingredients to the wet mixture in three batches, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Carefully pour the batter over the plums in the cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 40 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges and then gently invert the cake onto a serving plate.
Serve warm or at room temperature. Optionally, garnish with whipped cream or a dusting of powdered sugar.
Nutrition Facts
Calories |
2896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.6 g | 148% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 2310 mg | 100% | |
| Total Carbohydrate | 456.5 g | 166% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 299.3 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 359 mg | 28% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1325 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
