Why You’ll Love This Recipe

This plum upside-down cake is a delightful twist on the classic pineapple version, featuring ripe, juicy plums as the centerpiece. The plums caramelize beautifully while the cake itself is tender, moist, and slightly spiced with cinnamon. Perfect for any occasion, this cake is a fantastic balance of sweet and tangy flavors, with a rich golden brown glaze from the plum juices. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence!

Ingredients

  • 6 to 8 plums, pitted and sliced

  • 1/2 cup butter, softened

  • 1 cup brown sugar

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup buttermilk

  • 1/4 cup sour cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.

  2. In a small saucepan over medium heat, melt 1/4 cup of butter and brown sugar until the sugar dissolves and the mixture is smooth. Pour the mixture into the prepared cake pan, spreading it evenly.

  3. Arrange the plum slices in a circular pattern over the sugar mixture, covering the bottom of the pan.

  4. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

  5. In a large bowl, beat the remaining 1/4 cup of softened butter with the sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

  6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and sour cream. Begin and end with the dry ingredients, mixing until just combined.

  7. Pour the batter over the arranged plums in the cake pan, spreading it evenly with a spatula.

  8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

  9. Allow the cake to cool for 10 minutes before inverting onto a serving plate. Let it rest for another 5 minutes, then remove the cake pan.

  10. Serve warm, topped with whipped cream or ice cream, if desired.

Servings and Timing

  • Servings: 8

  • Prep time: 20 minutes

  • Cook time: 45 minutes

  • Total time: 1 hour 5 minutes

Variations

  • Add spices: You can experiment with adding other spices like nutmeg or allspice to the cake batter for a different flavor profile.

  • Other fruits: Try swapping plums with other stone fruits like peaches, nectarines, or apricots for a similar, yet distinct flavor.

  • Gluten-free: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Make sure to also use a gluten-free baking powder.

  • Vegan: Replace the butter with vegan butter and use flax eggs or another egg replacement for a vegan alternative.

Storage/Reheating

  • Storage: Store leftover cake in an airtight container at room temperature for up to 2-3 days. If you want to keep it longer, refrigerate it for up to 1 week.

  • Reheating: To reheat, place slices of the cake in the microwave for 15-20 seconds or heat in the oven at 300°F (150°C) for 10 minutes until warm.

FAQs

How do I prevent the cake from sticking to the pan?

To prevent sticking, make sure to grease the pan well and use parchment paper on the bottom of the pan. This will help when you flip the cake.

Can I use frozen plums for this recipe?

Fresh plums are recommended for the best flavor and texture. However, if you use frozen plums, make sure to thaw and drain them thoroughly to prevent excess moisture in the cake.

How can I tell when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean. The top should also be golden brown and slightly firm to the touch.

Can I make this cake ahead of time?

Yes! This cake can be made a day or two ahead of time. Store it in an airtight container and reheat it before serving for the best taste.

Can I substitute the buttermilk?

If you don’t have buttermilk, you can substitute with regular milk and a tablespoon of lemon juice or vinegar to mimic the tangy flavor.

Why is my upside-down cake soggy?

A soggy cake can occur if there’s too much liquid from the fruit. Make sure the plums are not overripe, and if necessary, drain any excess juice after slicing the plums.

What is the best way to slice the plums?

Slice the plums into uniform wedges or thin slices to ensure even cooking and presentation when the cake is flipped.

Can I make this cake in a different pan size?

Yes, you can make this cake in a 9×9 square pan or an 8-inch round cake pan. Just be aware that cooking times may vary slightly, so check the cake for doneness.

Can I add nuts to the cake?

Yes, chopped walnuts or pecans can be sprinkled on top of the plums before pouring the batter over. This will add a nice texture contrast.

Can I freeze the plum upside-down cake?

Yes, you can freeze the cake after it has cooled completely. Wrap it tightly in plastic wrap and foil, then store in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

Conclusion

This plum upside-down cake is the perfect balance of sweet, tart, and buttery goodness. It’s easy to make and a wonderful dessert for any occasion, from casual gatherings to more festive events. The rich caramelized plum topping combined with the tender, moist cake makes it a showstopper that’s sure to impress everyone at the table!

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Plum Upside-Down Cake

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  • Author: Lisa
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

This plum upside-down cake is a delightful twist on the classic pineapple version, featuring ripe, juicy plums as the centerpiece. The plums caramelize beautifully while the cake itself is tender, moist, and slightly spiced with cinnamon. Perfect for any occasion, this cake balances sweet and tangy flavors with a rich golden brown glaze from the plum juices.

Ingredients

  • 6 to 8 plums, pitted and sliced
  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup sour cream

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a small saucepan over medium heat, melt 1/4 cup of butter and brown sugar until the sugar dissolves and the mixture is smooth. Pour the mixture into the prepared cake pan, spreading it evenly.
  3. Arrange the plum slices in a circular pattern over the sugar mixture, covering the bottom of the pan.
  4. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  5. In a large bowl, beat the remaining 1/4 cup of softened butter with the sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and sour cream. Begin and end with the dry ingredients, mixing until just combined.
  7. Pour the batter over the arranged plums in the cake pan, spreading it evenly with a spatula.
  8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool for 10 minutes before inverting onto a serving plate. Let it rest for another 5 minutes, then remove the cake pan.
  10. Serve warm, topped with whipped cream or ice cream, if desired.

Notes

Storage: Store leftover cake in an airtight container at room temperature for up to 2-3 days. If you want to keep it longer, refrigerate it for up to 1 week.Reheating: To reheat, place slices of the cake in the microwave for 15-20 seconds or heat in the oven at 300°F (150°C) for 10 minutes until warm.Variations: Add spices like nutmeg or allspice to the batter for a different flavor profile. You can also swap plums with other stone fruits like peaches, nectarines, or apricots.Gluten-free: Use a gluten-free flour blend and gluten-free baking powder for a gluten-free version.Vegan: Replace the butter with vegan butter and use flax eggs or another egg replacement for a vegan alternative.

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 28g
  • Sodium: 150mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 50mg

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