Name: Plum Upside-Down Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 3 tablespoons unsalted butter, softened; ⅓ cup brown sugar, packed; 4-5 fresh plums, pitted and thinly sliced; 6 tablespoons unsalted butter, at room temperature; ⅓ cup light brown sugar, packed; 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; ½ cup sour cream, at room temperature; 1 cup all-purpose flour; ½ teaspoon baking soda; ½ teaspoon ground cinnamon; ½ teaspoon ground cardamom (optional); ¼ teaspoon ground ginger (optional); ¼ teaspoon sea salt

Meet your next favorite show-stopping dessert: Plum Upside-Down Cake. It’s a treat that brings together the exquisite tartness of fresh plums, a soft and tender crumb, and a caramelized fruit topping that’s impossible to resist. Whether you’re serving this at a special gathering or just treating yourself to a delightful snack, the gorgeous jewel-toned plums make this cake as beautiful as it is delicious. Prepare to fall in love with every bite!

Plum Upside-Down Cake Recipe - Recipe Image

Ingredients You’ll Need

What makes Plum Upside-Down Cake truly sing is its cast of simple, familiar ingredients that come together in a magical way. Each one has a purpose—some add richness, others bring flavor or texture, and a couple do double duty, helping both the cake rise and shine!

Plums: Use fresh, ripe plums for vibrant color and juiciness; slice them evenly so the top turns out beautifully arranged.
Unsalted Butter: This goes into both the topping and the cake itself, giving you rich flavor and that crave-worthy tender crumb.
Brown Sugar: Its molasses notes add depth and help caramelize the plums as the cake bakes.
Egg: Brings structure and helps the cake rise to fluffy heights.
Pure Vanilla Extract: Just a splash creates a fragrant, homey cake aroma.
Sour Cream: Full-fat is best for ultimate moistness and tang that sets off the sweet, baked plums.
All-Purpose Flour: The sturdy backbone, sifted to keep your cake light and airy.
Baking Soda: This tiny but mighty ingredient lifts the cake as it bakes.
Ground Cinnamon: Warming flavor that harmonizes perfectly with both plums and brown sugar.
Ground Cardamom (optional): For a subtle floral, spicy note that complements the fruit—use it if you can!
Ground Ginger (optional): Adds a dash of zesty brightness, balancing the cake’s sweetness.
Sea Salt: Enhances all the flavors, making each bite pop.

How to Make Plum Upside-Down Cake

Step 1: Prep the Oven and Pan

Start by placing a rack in the center of your oven and preheating it to 325ºF. Grab an 8-inch cake pan, add your 3 tablespoons of butter, and let it melt as the oven warms. This is the first step toward getting that mouthwatering caramelized base!

Step 2: Create the Plum Topping

Once the butter has melted, sprinkle the brown sugar evenly over the bottom of the pan. Next, arrange your sliced plums in pretty concentric circles, letting them overlap slightly for that signature look. This step is a little meditative and yields the stunning top you see when you invert the cake.

Step 3: Mix the Dry Ingredients

In a medium bowl, sift together the flour, baking soda, cinnamon, cardamom, ginger, and salt. Whisk to blend everything thoroughly. Sifting helps keep your cake delicate and ensures there are no sneaky lumps.

Step 4: Cream the Butter and Sugar

In your stand mixer (or with hand beaters), beat the butter and brown sugar together for about 3 minutes, until the mixture is airy and fluffy. Don’t rush here—a well-creamed base is the secret to a moist, melt-in-your-mouth Plum Upside-Down Cake.

Step 5: Add Wet Ingredients

Crack in the egg and mix until fully blended. Then add the sour cream and vanilla extract, and beat again until the batter is smooth and creamy. This adds tang and richness to every crumb.

Step 6: Combine with Dry Ingredients

Scrape down the bowl, then slowly add in your sifted dry ingredient mix while the mixer runs on low. When everything is just incorporated, give it a quick mix on higher speed for smoothness, but don’t overdo it—overmixing can make your cake dense.

Step 7: Assemble and Bake

Spoon the finished batter over your plum slices in the pan. Carefully spread it out so you don’t disturb your plum pattern underneath. Pop the cake into the oven for 35–40 minutes, or until a toothpick poked into the center comes out clean.

Step 8: Cool and Invert

Let the cake rest on a wire rack for 10 to 15 minutes. Then, run a knife around the edge, cover the pan with a serving plate, and flip it over in one confident motion. Pause to admire your vibrant Plum Upside-Down Cake masterpiece!

How to Serve Plum Upside-Down Cake

Garnishes

This cake’s jewel-red top is already dazzling, but a dollop of softly whipped cream or a scoop of vanilla ice cream adds luxurious creaminess. A light dusting of powdered sugar or a sprinkle of toasted almonds is picture-perfect, too.

Side Dishes

Plum Upside-Down Cake loves a little company—try serving it with a bowl of fresh berries, a crisp fruit salad, or even a mug of black tea or coffee to balance the cake’s sweetness and acidity. Each bite feels even more special with the right pairing.

Creative Ways to Present

Serve individual slices with a drizzle of honey, or cut the whole cake into rustic wedges for a picnic-style dessert. For a party, try mini versions baked in muffin tins, or top with a few edible flowers for a gorgeous effect. The possibilities are nearly endless!

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers, store your Plum Upside-Down Cake covered tightly at room temperature for up to two days. If it’s particularly warm or humid, refrigerate it instead—just bring to room temp before serving so you get all the flavors and moisture back.

Freezing

You can freeze individual slices or the whole cake: wrap tightly in plastic wrap, then foil, and freeze for up to two months. Thaw overnight in the fridge before enjoying—this helps preserve texture and keeps the plum topping bright and fresh-tasting.

Reheating

To rewarm, place a slice in the microwave for 15–20 seconds or in a low (300ºF) oven for 5–10 minutes. The heat revives the caramelized layer and brings the flavors front and center once again.

FAQs

Can I use other fruit instead of plums?

Absolutely! While plums give this Plum Upside-Down Cake its signature flavor and color, peaches, nectarines, or apricots will also work beautifully—just make sure to use fruits that are ripe but still firm.

Do I need to peel the plums?

No need to peel! The plum skins soften in baking and add gorgeous color to the finished topping, plus a little bit of pleasant tartness.

What type of pan should I use?

An 8-inch round cake pan is ideal for this recipe, but a 9-inch will also work if you reduce the bake time slightly. Avoid springform pans, as the caramel can leak out during baking.

Can I make Plum Upside-Down Cake gluten free?

Yes! Simply substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. The texture may be slightly different, but the cake will still be delicious.

Why did my topping stick to the pan?

This usually happens if the cake wasn’t cooled quite long enough, or if the pan wasn’t greased well. If any plums stick, just gently scoop them off and reposition on top—the cake is rustic and forgiving!

Final Thoughts

There’s just something magical about flipping out a warm Plum Upside-Down Cake and seeing those caramelized plums glisten—trust me, it’s a moment worth savoring. Whether you’re celebrating or simply baking for yourself, this cake is sure to become a cherished favorite. Give it a try, and let its cozy, sun-kissed flavors sweep you off your feet!