Upside Down Plum Cake

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This plum cake is a perfect tea time treat when you need something light, fruity, and still elegant. The tart plums are softened and almost caramelized with sugar. The cake is simple and light with a soft crumb that compliments it perfectly.

Plum season is almost coming to an end. I love plums but my kids don’t fancy them when they are tart. So we usually wait until mid-season when they are softer and sweeter so we can enjoy them.

This is an absolutely delicious cake and so pretty! You can also try plum clafoutis or make a plum jam with peaches.

Why make this cake?

• You don’t need any special ingredients. If you have plums on hand, the rest of the ingredients are simple pantry staples.
• Also, the process is very simple and easy with the standard process or creaming and combining.
• And the recipe is very versatile. I m using plums but you could also use peaches, nectarines, apricots, figs, or a combination of fruits.
• I love how impressive this cake looks when you serve it. Love the color of the plums once the fruit is caramelized with the sugars

Ingredients and substitutes 

• Plums – you want to use ripe but firm plums that will hold their shape thru the cooking process. A softer fruit will become soft and jammy. Still, taste delicious but less aesthetic.
• Sugar – I have used both brown and white sugar here. I love brown sugar but I did not want my cake to be too dark. So I kept half white. But you are free to add all brown or all white sugar. If you use all white I’d say reduce it by a tablespoon so it’s not overly sweet.
• Fat – I am using a combination of butter for that rich flavor and oil as it keeps the cake moist. While you can use all butter, I do not recommend all oil as it can cause the fruit to sink.
• Spices – Today I am not using any spice but nutmeg, cinnamon, gingerbread spice mix, pumpkin spice, or garam masala (yes) – all these are great flavors in this recipe.

Step by step instructions

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 /sugar
  Pro 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.

More desserts with stone fruits

• Peach Upside Down Cake
• Apricot Cake or Apricot Tart
• Delicious French Plum Clafoutis
• Nectarine Cream Cheese Tart or Nectarine Frangipane Tart
• Cherry crumble bars
• Peach Crumble Pie

Frequently asked questions

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Upside Down Plum Cake

Author: Veena Azmanov

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Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Coooking Temperature: 350 °F / 180 °C / Gas Mark 4

Calories: 390kcal

Adjust Servings Here: 8 servings

Description

This plum coffee cake is a perfect tea time treat when you need something light, fruity and still elegant. The tart plums are softened and almost caramelized with brown sugar. The cake is a simple light soft crumb cake that compliments it perfectly. 

Video

Ingredients 

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Fruit Base

• ▢ 6 (13.97 oz) Plums (medium-sized fresh )
• ▢ 2 tbsp (25 g) Brown sugar
• ▢ 2 tbsp (25 g) White sugar
• ▢ 4 tbsp (60 g) Unsalted butter

Cake Batter

• ▢ ¼ cup (60 ml) Unsalted butter
• ▢ ¼ cup (60 ml) Oil
• ▢ ¼ cup (50 g) White sugar
• ▢ ½ cup (110 g) Brown sugar
• ▢ 2 Eggs (large)
• ▢ 2 cup (250 g) All purpose flour
• ▢ 1 tsp Baking powder
• ▢ ½ tsp Baking soda
• ▢ ¼ tsp Salt
• ▢ ½ cup (120 ml) Sour cream
• ▢ 1 tsp Vanilla extract

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Instructions

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 /sugar

  Pro 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.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 390– kcalCarbohydrates: 45– gProtein: 5– gFat: 22– gSaturated Fat: 13– gPolyunsaturated Fat: 9– gMonounsaturated Fat: 0– gTrans Fat: 0– gCholesterol: 105– mgSodium: 260– mgPotassium: 0– mgFiber: 1– gSugar: 28– gVitamin A: 0– IUVitamin C: 0– mgCalcium: 0– mgIron: 0– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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