Upside Down Plum Cake
Indulge in the sweet allure of an Upside Down Plum Cake, a show-stopping dessert that's as delicious as it is beautiful! This irresistible treat features juicy, golden caramel-glazed plums that crown a moist and tender vanilla sponge cake. Made with simple pantry staples like brown sugar, butter, and freshly halved plums, this homemade dessert comes together in just over an hour. The process begins with creating a luscious caramel base, followed by artfully arranging the plums for a stunning design. The light and airy batter, enriched with vanilla and a hint of salt, perfectly complements the caramelized fruit. Once baked to golden perfection and flipped, this cake transforms into an eye-catching centerpiece bursting with flavor. Ideal for gatherings or a cozy family dessert, enjoy this Upside Down Plum Cake slightly warm or at room temperature for a truly memorable treat. Perfect for seasonal stone fruit fans and lovers of rustic desserts, this recipe is an elegant addition to any occasion.
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Recipe Information
Ingredients
- 5 whole (medium-sized) Plums
- 60 grams Unsalted butter (for caramel)
- 100 grams Brown sugar (for caramel)
- 120 grams Unsalted butter (for cake)
- 150 grams Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 180 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 120 milliliters Milk
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
Slice the plums into halves, remove the pits, and set them aside.
In a small saucepan, melt 60g of unsalted butter over medium heat. Add 100g of brown sugar and stir until it dissolves and forms a smooth caramel sauce. Pour the caramel into the prepared cake pan, spreading it evenly.
Arrange the plum halves cut-side down over the caramel layer in the cake pan. Set aside while preparing the batter.
In a large bowl, using a hand or stand mixer, cream 120g of unsalted butter and 150g of granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in 1 teaspoon of vanilla extract.
In a separate bowl, whisk together 180g of all-purpose flour, 1.5 teaspoons of baking powder, and 0.25 teaspoons of salt.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with 120ml of milk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter evenly over the plums and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes. Run a knife around the edge and carefully invert the cake onto a serving plate. Gently peel off the parchment paper.
Let the cake cool completely before serving. Best enjoyed slightly warm or at room temperature.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 191 mg | 8% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 35.9 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 144 mg | 3% | |
*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.
