Plum Upside Down Cake
Indulge in the irresistible charm of a Plum Upside Down Cake—where sweet, caramelized plums meet a light, buttery cake for a dessert that's as stunning as it is delicious. This elegant yet easy recipe takes just 20 minutes to prepare and features a layer of fresh, juicy plum wedges nestled in a golden caramel base. As the cake bakes, the flavors meld beautifully, resulting in a moist crumb that perfectly complements the tangy fruit topping. Using simple pantry staples like all-purpose flour, baking powder, and whole milk, this recipe is a fuss-free delight that's perfect for both special occasions and weeknight treats. Serve it warm, inverted for a dramatic presentation, with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate dessert experience. Whether you’re hosting or simply treating yourself, this Plum Upside Down Cake is guaranteed to impress.
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Recipe Information
Ingredients
- 6 whole (medium-sized) plums
- 115 grams unsalted butter
- 100 grams light brown sugar
- 150 grams granulated sugar
- 200 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 2 whole large eggs
- 2 teaspoons vanilla extract
- 120 milliliters whole milk
- 60 milliliters neutral oil (e.g., vegetable or canola)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch (23 cm) round cake pan. Line the bottom with parchment paper to ensure the cake releases easily after baking.
Halve and pit the plums. Slice each half into 3-4 wedges, depending on the size of the plums, and set them aside.
Melt 50 grams of the butter in a small saucepan over medium heat. Stir in the light brown sugar and cook for 1-2 minutes until combined and slightly bubbly. Pour this caramel mixture into the prepared cake pan and spread it evenly to coat the bottom.
Arrange the plum wedges in a single, snug layer on top of the caramel, slightly overlapping if needed. Set the pan aside while you prepare the cake batter.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the remaining 65 grams of butter with the granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and oil.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.
Pour the batter evenly over the arranged plums in the prepared pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Run a knife around the edge of the pan to loosen the cake, then invert it onto a serving plate. Peel off the parchment paper carefully.
Let the cake cool for an additional 15 minutes before serving. Slice and enjoy as is, or with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.6 g | 225% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 2310 mg | 100% | |
| Total Carbohydrate | 460.9 g | 168% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 296.7 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 348 mg | 27% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1327 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.
