Cake

Plum Upside Down Cake

Oliver Bennett
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This delightful Plum Upside Down Cake is a classic dessert featuring juicy plums baked over a buttery caramel. It offers a perfect balance of sweetness and tartness, making it a beautiful and flavorful treat for any gathering. For those interested in other seasonal fruit-based treats, you might also enjoy exploring recipes for Plum Crisp or Fresh Plum Jam.

Tips for Success

To achieve the best results with your cake, keep these tips in mind:

  • Choosing Plums: Select plums that are ripe but firm to the touch so they hold their shape during baking.
  • Caramel Care: Watch the caramel closely as it cooks and swirl the pan to ensure even heating; if it begins to smoke, remove it from the heat immediately.
  • Avoiding Sticking: Thoroughly grease and flour your pan or line the bottom with parchment paper to ensure the cake releases perfectly.
  • Moisture: Using buttermilk in the batter helps keep the cake moist, and you should be careful not to overbake; a toothpick inserted into the center should come out clean or with a few moist crumbs.

Also Read : Cranberry Sauce

Plum Upside Down Cake
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Plum Upside Down Cake

Recipe by RecipesVilla
Servings

8

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

280

kcal

Ingredients

  • Topping: 6 tbsp unsalted butter (divided), ¾ cup packed light brown sugar, 2 cups fresh plums (pitted and sliced).

  • Batter: 1 ½ cups all-purpose flour, 1 ½ tsp baking powder, ¼ tsp salt, ½ cup granulated sugar, ½ cup unsalted butter (softened), 1 large egg, 1 tsp vanilla extract, ½ cup milk.

Directions

  • Prep: Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
  • Caramelize: Melt 4 tablespoons of butter in the pan, then sprinkle the brown sugar evenly over it.
  • Arrange: Place plum slices in a decorative pattern over the sugar layer.
  • Batter: Whisk flour, baking powder, and salt. In a separate large bowl, cream the softened butter and granulated sugar until fluffy, then beat in the egg and vanilla.
  • Combine: Gradually add dry ingredients and milk to the butter mixture, alternating and mixing until just combined.
  • Bake: Pour batter over the plums and bake for 35–40 minutes until a skewer comes out clean.
  • Serve: Cool for 10 minutes, then invert onto a serving plate.

Notes

  • Storage: The cake can be stored at room temperature for up to two days or refrigerated for a week.
  • Freezing: Wrap slices tightly in plastic wrap and store them in a freezer bag for longer periods.