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
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 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.
- Arrange the plum slices in a circular pattern over the sugar mixture, covering the bottom of the pan.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- 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.
- 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.
- Pour the batter over the arranged plums in the cake pan, spreading it evenly with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- 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.
- 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
