Plums are a wonderful fruit cherished for their juicy, sweet flesh and vibrant colors. They boast a myriad of health benefits, rich in vitamins, minerals, and antioxidants. Adding plums to cakes not only infuses them with a delightful sweetness but also adds a pleasant tartness and a beautiful pop of color. Upside down fruit cakes, like the Upside Down Plum Cake, are a delightful twist on traditional cakes. They offer a stunning presentation, showcasing the fruits caramelized in sugar and butter on top of the cake. This method not only creates a visually appealing dessert but also adds a layer of moistness and flavor as the fruit juices seep into the cake while baking. The result is a cake that is not only delicious but also a feast for the eyes, making it a perfect treat for any occasion.
Why make this cake?
Perfect Balance of Sweetness: The combination of brown and white sugar in both the topping and the batter creates a perfect balance of sweetness that enhances the natural flavor of the plums without being overly sweet. Moist and Tender Crumb: The addition of oil and sour cream in the batter helps to create a moist and tender crumb that is incredibly satisfying. Rich Flavor: The use of brown sugar adds a rich, caramel-like flavor to the cake, complementing the sweetness of the plums and making each bite incredibly delicious. Easy to Make: This recipe is relatively simple and straightforward, making it perfect for both beginner and experienced bakers alike. Beautiful Presentation: The plums arranged on top of the cake create a stunning visual appeal, making it a perfect dessert for special occasions or gatherings. Versatile: This cake can be served warm or at room temperature, making it a versatile dessert option that can be enjoyed any time of day.
Ingredients and substitutes
Plums: The star of the show, providing a sweet and tart flavor, as well as a vibrant color. Substitute: Other stone fruits like peaches or apricots can be used. Brown Sugar and White Sugar: Used in both the topping and the batter, these sugars add sweetness and caramelization. Substitute: You can use all brown or all white sugar if you prefer. Unsalted Butter: Adds richness and helps create a caramel-like topping. Substitute: Margarine or vegetable oil can be used, but the flavor may differ slightly. Vegetable Oil: Provides moisture to the cake batter. Substitute: Canola oil or melted coconut oil can be used as alternatives. Sour Cream: Adds moisture and a slight tang to the batter, contributing to the cake’s texture. Substitute: Greek yogurt or buttermilk can be used instead. Eggs: Bind the ingredients together and add structure to the cake. Substitute: For an eggless version, you can use commercial egg replacers or applesauce. All-Purpose Flour: Provides structure and texture to the cake. Substitute: Gluten-free flour blends can be used for a gluten-free version. Baking Powder: Helps the cake rise and become light and fluffy. Substitute: Baking soda can be used, but you may need to adjust the acidic ingredients in the recipe.
Step by step: Plum cake recipe
Fruit Base
Use a sharp utility knife and split the plum in half, remove seed and cut each half into 4 to 6 slices. Pro tip – it is important not to cut the plums too thin or they will become too soft when baked. Place the soft butter and both sugars in the baking pan – combine well. Spread evenly on the bottom of a 9-inch square or round pan so you have a layer of butter /sugarPro tip – I use a spoon to combine but an offset spatula works better to spread it evenly. Arrange the slices of plums over the mixture. Place in the fridge for five minutes while you prepare the cake batter.Pro tip – Placing in the fridge for a few minutes is optional but it will keep the fruit in place and prevent them from moving when you pour the batter.
Cake batter
Preheat oven at 350 °F / 180 °C / Gas Mark 4 In a bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside. In a bowl of a stand mixer with the paddle attachment, cream together the butter, oil, and sugar until light and airy.Pro tip – The oil will create emulsification with the batter so it looks more whipped rather than fluffy.
Then, add the eggs, one at a time, to the batter making sure to combine each well into the batter.Pro tip – Make sure each egg is well incorporated before you add the next one to prevent the batter from curdling. Next, add the flour mixture and sour cream in three batches. Combine well but do not overmix.Pro tip– we do not want to activate the gluten in our flour so do not overmix.
Carefully, pour the batter into the prepared baking pan over the plums, spread with an offset spatula towards the edges. Tap the pan to help the batter sink into the plums.Pro tip – Tapping the pan a few times will help the batter settle in the gaps and prevent big pockets. (you can see I still have a few big pockets)
Bake
Bake for 35 to 45 minutes or until a skewer inserted in the center comes out clean. When baking, the fruit will soften considerably. Cool in the pan for 5 to 7 minutes.Pro tip – This cake needs to be inverted while the melted sugar is still hot in the bottom of the pan. Invert the cake – Place a plate or serving platter on the cake pan – carefully hold the pan and plate steady while you flip the cake pan over. This must be done correctly, carefully, and quickly by an adult only.Pro tip – The cake is hot and the bottom caramelized sugar juices can cause severe burns if not done correctly. Once inverted let the cake cool completely. This cake can be served warm or cold on it’s own.
Tips for Success
Choose Ripe Plums: Use ripe but firm plums for the best flavor and texture in your cake. Prepare Your Pan: Grease your cake pan well to prevent sticking. You can also line the bottom with parchment paper for easier removal. Evenly Spread the Topping: Make sure the butter and sugar mixture is evenly spread in the bottom of the cake pan before adding the sliced plums. Use Room Temperature Ingredients: This helps the batter mix together smoothly and evenly. Don’t Overmix: Mix the batter until just combined. Overmixing can lead to a dense or tough cake. Bake Until Done: Check the cake for doneness with a toothpick inserted into the center. It should come out clean or with a few moist crumbs, but no wet batter. Cool Before Inverting: Allow the cake to cool in the pan for about 10 minutes before inverting it onto a serving plate. This allows the topping to set slightly, making it easier to remove from the pan. Serve at Room Temperature: This cake is best served at room temperature, so let it cool completely before slicing and serving.
Creative variations
Spiced Plum Cake: Add a teaspoon of cinnamon or a pinch of nutmeg to the batter for a warm, spiced flavor that complements the plums. Almond Plum Cake: Add a teaspoon of almond extract to the batter for a subtle almond flavor that pairs beautifully with the plums. Streusel Topping: Sprinkle a mixture of flour, sugar, and butter over the plums before adding the batter for a crunchy streusel topping. Citrus Twist: Add some freshly grated lemon or orange zest to the batter for a bright, citrusy flavor that contrasts nicely with the sweetness of the plums. Nutty Crunch: Sprinkle chopped nuts, such as almonds or pecans, over the plums before adding the batter for a nutty crunch. Gluten-Free Option: Use a gluten-free flour blend in place of the all-purpose flour to make this cake gluten-free. Dairy-Free Option: Use dairy-free sour cream and butter substitutes to make this cake dairy-free.
Creative ways to serve plum cake
Warm with Ice Cream: Serve slices of warm plum cake with a scoop of vanilla ice cream for a delicious contrast of warm cake and cold ice cream. Drizzled with Caramel Sauce: Drizzle caramel sauce over slices of plum cake for an extra layer of sweetness and flavor. With Whipped Cream: Serve slices of plum cake with a dollop of whipped cream for a light and airy topping. Accompanied by Fresh Fruit: Serve slices of plum cake with fresh berries or a fruit compote for a refreshing and colorful presentation. Sprinkled with Powdered Sugar: Dust slices of plum cake with powdered sugar for a simple yet elegant finishing touch. Served with a Spiced Syrup: Serve slices of plum cake with a spiced syrup made with cinnamon, cloves, and orange zest for a warm and aromatic flavor profile. Transformed into a Trifle: Cube the plum cake and layer it with whipped cream and fresh fruit to create a delicious plum cake trifle.
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Frequently asked questions
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