The Perfect Plum Cake
This Upside-Down Plum Cake is a delectable dessert that combines the sweet-and-tart flavors of ripe plums with a moist, tender cake base. The caramelized brown-and-white sugar, along with the buttery richness, creates a luscious topping that complements the fresh plums perfectly. With its stunning presentation and irresistible taste, this cake is sure to impress at any gathering or as a delightful treat for yourself.
This was my mom’s favorite cake. She made it every summer when plums were in season — and every summer, I’d wait not-so-patiently for the base: that buttery, sugary layer that caramelized under the fruit. Let’s be honest… I ate most of it before anyone else got a bite.
Now, I make it in her honor. Same cake, same sweet plum topping, same golden base.
And funny enough? When my son was a toddler, his favorite part was the base, too. He’d pick at it with his little fingers just like I used to.
Some recipes are just recipes. This one’s a memory — and a tradition I’ll keep passing on.
Why make this cake?
- 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 plums’ sweetness 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.
- Versatile: You can serve this cake warm or at room temperature, making it a dessert you can enjoy 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. You can also use other stone fruits, like peaches or apricots.
- 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. You can also use margarine or vegetable oil, but the flavor may differ slightly.
- Vegetable Oil: Provides moisture to the cake batter. You can also use canola oil or melted coconut oil as an alternative.
- Sour Cream: Adds moisture and a slight tang to the batter, contributing to the cake’s texture. You can also use Greek yogurt or buttermilk 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. You can also use gluten-free flour blends for a gluten-free version.
- Baking Powder: Helps the cake rise and become light and fluffy. You can use baking soda, but you may need to adjust the acidic ingredients in the recipe.
Step-by-step: Plum cake recipe
- Oven: Preheat oven at 350°F / 180 °C / Gas Mark 4
- Prep the plums: Use a sharp utility knife and split the plum in half, remove the seed, and cut each half into 4 to 6 slices.
- Base: 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 to create a layer of butter and sugar. Arrange the slices of plums over the mixture. Place the cake batter in the fridge for 5 minutes while you prepare the cake.
- Dry ingredients: In a bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Wet ingredients: In the bowl of a stand mixer with the paddle attachment, cream together the butter, oil, and sugar until light and airy. Then, add the eggs, one at a time, to the batter, ensuring each is well incorporated.
- Dry to wet: Next, add the flour mixture and sour cream in three batches. Combine well, but do not overmix.
- Pan: Carefully, pour the batter into the prepared baking pan over the plums, spreading with an offset spatula towards the edges. Tap the pan to help the batter sink into the plums.
- 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.
- Invert the cake: Place a plate or serving platter on top of 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.
- Rest: Once inverted, let the cake cool completely. This cake can be served warm or at room temperature on its own.
- 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
If properly stored, this one-bowl vanilla cake will last for 2 days at room temperature. It can be kept in the fridge for up to 5 or 6 days. Though I doubt it will last for that long, as this is truly delicious.
Yes, you can use canned plums if fresh ones are not available. Just make sure to drain them well before using.
Yes, you can make this cake ahead of time. It can be stored at room temperature for up to two days or in the refrigerator for up to five days. Just make sure to bring it to room temperature before serving.
Yes, this cake can be frozen. Wrap it tightly in plastic wrap and aluminum foil and store it in the freezer for up to three months. Thaw it overnight in the refrigerator before serving.
Yes, you can make this cake gluten-free by using a gluten-free flour blend in place of the all-purpose flour. Make sure to check that all your other ingredients are also gluten-free.
Upside Down Plum Cake
This Upside Down Plum Cake is a delectable dessert that combines the sweet and tart flavors of ripe plums with a moist and tender cake base. The caramelized brown and white sugar, along with the buttery richness, create a luscious topping that complements the fresh plums perfectly. With its stunning presentation and irresistible taste, this cake is sure to impress at any gathering or as a delightful treat for yourself.
Video
Ingredients
- 6 – 8 (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 soft
- ¼ cup (60 ml) Unsalted butter soft
- ¼ cup (60 ml) Oil
- ¾ cup (50 g) Granulated sugar white or brown
- 2 large Eggs
- 1 tsp Vanilla extract
- 2 cup (250 g) All purpose flour
- 1½ tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- ½ cup (120 ml) Sour cream or yogurt
Method
- Oven: Preheat oven at 350 °F / 180 °C / Gas Mark 4
- Prep the plums: Use a sharp utility knife and split the plum in half, remove the seed, and cut each half into 4 to 6 slices.6 – 8 Plums
- Base: 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 to create a layer of butter and sugar. Arrange the slices of plums over the mixture. Place the cake batter in the fridge for 5 minutes while you prepare the cake.2 tbsp Brown sugar, 2 tbsp White sugar, 4 tbsp Unsalted butter
- Dry ingredients: In a bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.2 cup All purpose flour, 1½ tsp Baking powder, ½ tsp Baking soda, ¼ tsp Salt
- Wet ingredients: In a bowl of a stand mixer with the paddle attachment, cream together the butter, oil, and sugar until light and airy. Then, add the eggs, one at a time, to the batter, ensuring each is well combined into the batter.¼ cup Unsalted butter, ¼ cup Oil, ¾ cup Granulated sugar, 2 large Eggs, 1 tsp Vanilla extract
- Dry to wet: Next, add the flour mixture and sour cream in three batches. Combine well, but do not overmix.½ cup Sour cream
- Pan: Carefully, pour the batter into the prepared baking pan over the plums, spreading with an offset spatula towards the edges. Tap the pan to help the batter sink into the plums.
- 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.
- Invert the cake: Place a plate or serving platter on top of 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).
- Rest: Once inverted, let the cake cool completely. This cake can be served warm or at room temperature on its own.
Notes
- 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.
Equipment you will need
Nutrition
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Ohh I love how this turned out! It looks so pretty and classy. I never have plums around but I might just have to pick some up for this. Do they ripen a bit in the oven or should they be ripe already?
They do become soft in the oven Ashley and when mixed with sugar really become delicious. I use almost ripe but still firm plums because I do love the tart taste it provides this sweet cake.
Love this plum cake, since Rhea also help to make it is double sweet. I need to find some juicy plum to make it, I like the idea of upside down plum cake.
Thank you Swathi. Oh Plums are in season here now. Almost coming to an end. We love plums
This cake looks great, I don’t think I’ve ever seen a plum coffee cake. I too don’t usually put coffee into my coffee cakes, I call it coffee cake because it goes with coffee as well.
Thanks Val.. Yup… it’s hard for kids to understand these things.. They are quite literal sometimes
This cake is lovely my mom was used to make something similar but with apples. Love the idea of using plumbs as I am a plumb lover yummy!
Thank you Adriana. I love the tart plumps in this.
This coffee cake looks beautiful! Save me slice please!
Thanks Catherine
Rhea is too cute!! Love her pigtails. And these plums look so gorgeous on this cake. Mouthwatering, the color is just beautiful.
Thank you Teri. Yeah she loves those pig tails
This is beautiful, and not something I’d think of to do with an upside down cake. I bet it tastes lovely. Plums are one of my favorite fruits.
I love Upside Down Joanna. Nothing like a good caramelized fruit. You must try.
That is so great that you encourage your daughter to cook. My kids were in the kitchen with me a lot and so my two sons and daughter all like to cook. That’s a cute story about your little girl telling grandpa all about coffee and tea cakes. I swear kids are like sponges that pick up everything. I love the simplicity of the cake and yet it is special enough for company. Plums are in season now, I’ll have to give it a try.
Oh my kids love to cook with me Marisa. Aadi is ten now so getting busy with sports activities and less in the kitchen but Rhea could live in the kitchen if I let her. I love cooking and especially baking with them. So true kids are like little sponges – taking in so much more than we can imagine.
Upside down cakes with fruit are some of my favorites. I love having one for breakfast with my tea. This plum combination is perfect for fall mornings.
Mine too Noel. I upside down cakes.
I love rustic desserts like this. I will admit I have never used plums in a cake. Not sure why since I eat them all the time. I would love to try this recipe using apples….since I am heading to the orchard today to get some. I will let you know how it turns out….but I just know it will be perfect….and totally delicious too.
Oh plums make a great treat for these cakes..especially love the tart ones. Definitely let me know how it turns out. Thanks Gloria.