- Dish type
- Cakes with fruit
- Plum cake
Celebrate September with juicy plums beautifully presented in this moist upside down cake. Enjoy with your morning coffee or with a dollop of cream for a tasty dessert.
Hampshire, England, UK
82 people made this
- For the topping
- 100g unsalted butter
- 200g caster sugar
- 2 tablespoons golden syrup
- 8 to 10 plums, stoned and sliced into wedges
- For the cake
- 180g plain flour
- 2 teaspoons baking powder
- 1 pinch, salt
- 100g unsalted butter, at room temperature
- 200g golden caster sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 120ml full fat milk
MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min
- Preheat the oven to 180 C / Gas 4. Grease and line a 23cm cake tin with baking parchment.
- In a saucepan over a medium heat, combine the butter, sugar and golden syrup and stir until melted and a syrup has formed.
- Arrange the plum wedges in the base of the prepared cake tin in a pleasing pattern. Pour the syrup over, taking care not to move the plums.
- In a large mixing bowl, sift together the flour and baking powder then add the salt and mix well.
- In a separate bowl, cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, mixing well after each addition then mix in the vanilla extract.
- Add the dry ingredients to the wet ingredients, alternating with adding the milk. Mix until smooth. Carefully and slowly, pour the cake mixture over the plums taking care not to move the plums. Smooth the top.
- Bake in the preheated oven for 1 hour, or until golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and allow to rest for 10 minutes in the tin.
- To flip the cake, place a plate over the top of the cake tin, ensuring that any overhanging baking parchment is out of the way. Holding the plate firmly to the cake tin, flip the cake over and allow it to gently drop onto the plate. Remove the tin then peel back the baking parchment and discard. Slice and serve.
For the topping:
For the cake:
It is not advisable to use a springform or loose-bottomed cake tin for upside down cakes as they can be prone to leaking.
To freeze, wrap the cake up tightly in tin foil and place in the freezer. When ready to eat, allow about 8 hours to defrost to room temperature.
Reviews & ratingsAverage global rating:(5)
Reviews in English (4)
This cake was so awesome. When we made one, it literally knocked my grandmother out with its intense flavor and velvety cakeness. They say grandma will pull through... Enjoy at your own risk.-08 Sep 2014
Easy to make great results. I reduced the sugar in the cake by 10g and the topping by 10g.-02 Apr 2017
Very easy, and a great use for the plums just ripening now.-25 Aug 2016
Plum Upside Down Cake (Way Better Than Pineapple!)
Super easy and delicious recipe and in my honest opinion, even better than pineapple upside down cake! An extra bonus is that it can be made ahead and frozen, so it’s perfect for potlucks or family get-togethers!
- 1 package Lemon Cake Mix
- 3 whole Large Eggs
- 1-⅓ cup Water
- ⅓ cups Canola Oil
- ½ cups Butter
- 1 cup Brown Sugar
- 1 teaspoon Cinnamon
- 5 cups Plums, Chopped Or Sliced
Preheat oven to 325 degrees. Blend cake mix, eggs, water and oil in a large bowl at low speed until moistened, about 30 seconds. Mix at medium speed for 2 minutes.
Melt butter and pour into a 9 x 13 inch pan. Add brown sugar and cinnamon and stir to combine. Add chopped plums and stir to cover with brown sugar mixture. Make sure they are evenly distributed over the entire bottom of the pan. Pour cake batter over the plums.
Bake for 35 to 45 minutes until cake is done and a toothpick inserted in the centre comes out clean. Let cool on a wire rack for about 15 minutes and then invert onto a platter. Can be served warm or at room temperature.
Note: If you don’t have a really good nonstick 9 x 13 inch pan, you might want to cut a piece of parchment paper to lay across the bottom of the pan.
FREEZING DIRECTIONS: Take a cookie sheet and place a large piece of plastic wrap on it. When the cake is done baking, wait the 15 minutes and then invert the cake in the middle of the plastic wrap on your cookie sheet. Put it in the freezer for an hour, uncovered. This will harden the cake enough so that the toppings won’t stick when completely wrapped with plastic wrap. Then re-wrap with heavy aluminum foil or place in a freezer resealable bag. Completely unwrap before defrosting.
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
- 1/2 cup packed light-brown sugar
- 3 medium plums (about 12 ounces), halved, pitted, and thinly sliced
- 1 cup granulated sugar
- 1 tablespoon grated lemon zest (about 1 lemon)
- 2 large eggs
- 1 1/3 cups cake flour (not self-rising)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon allspice
- 1/2 cup milk
Preheat oven to 350 degrees. Place 4 tablespoons butter in an 8-inch square cake pan. Heat in oven until butter melts, about 4 minutes. Remove from oven sprinkle brown sugar evenly over butter. Arrange the plum slices like rooftop shingles. Start at one end of the pan, then stagger and overlap the slices so the bottom of the pan is covered.
In a large bowl, cream remaining 8 tablespoons butter with sugar and lemon zest. Add eggs, one at a time, beating until combined after each.
In a medium bowl, whisk together cake flour, baking powder, salt, and allspice. Add flour mixture to butter mixture in 3 batches, alternating with the milk and starting and ending with the flour.
Pour batter into cake pan, and spread evenly over plums. Bake until a toothpick inserted in center of cake comes out clean, about 50 minutes. Let cool 10 minutes, then invert cake onto wire rack to cool again slightly before serving.
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 3/4 cup packed light-brown sugar
- 5 to 7 plums, depending on size, halved and pitted
- 1 cup granulated sugar
- 2 large eggs, separated, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup buttermilk, room temperature
Preheat oven to 350°F. In a 10-inch cast-iron skillet, melt 4 tablespoons butter with brown sugar over low heat. Using a fork, mix together until smooth. Remove from heat.
Place plum halves, cut-sides down, on a work surface cut into 1/4-inch-thick slices. Transfer each slice to skillet, forming concentric circles beginning at outer edge and ending in center, overlapping slices as you go around.
In the bowl of a stand mixer fitted with the paddle attachment, beat remaining 1 stick butter with granulated sugar on medium-high speed until light and fluffy. In a small bowl, beat egg yolks and vanilla add to butter mixture. In another small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three additions, alternating with buttermilk and beginning and ending with flour mixture beat until just combined. Transfer batter to a wide bowl.
In a clean mixer bowl fitted with the whisk attachment, beat egg whites on medium-high until soft peaks form, about 2 minutes. Stir one-third of whites into batter. Gently fold in remaining whites until incorporated. Pour batter over plums, spreading with an offset spatula to cover evenly.
Bake until top is browned and springs back when lightly pressed in center, and a tester comes out clean, 50 minutes to 1 hour. Transfer skillet to a wire rack let cool 20 minutes. Turn out cake onto a serving plate and let cool completely before serving.
More Delicious Upside Down Cakes
- 1 1/4 stick butter (10 tablespoons or 1/2 cup plus 2 tablespoons), softened
- 1/4 cup plus 2 tablespoons brown sugar, firmly packed
- 4 plums, pitted and sliced
- 5 tablespoons buttermilk OR 4 tablespoons milk plus 2 teaspoons milk and 1 teaspoon lemon juice
- 3/4 cup cake flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon cinnamon
- Pinch salt
- 1/2 cup granulated sugar
- Zest of 1/2 an orange
- 1 egg
- 1 teaspoon vanilla extract
Melt 3/4 stick (6 Tbsp) of the butter in medium saucepan over medium heat. Add brown sugar and whisk until smooth. Pour into the bottoms of the buttered ramekins, dividing the sugar butter sauce evenly among them.
In a separate bowl, vigorously whisk together the cake flour, baking powder, baking soda, cinnamon and salt.
Use an electric mixer to beat together the remaining 1/2 stick (1/4 cup or 4 Tbsp) butter with the granulated sugar and orange zest.
Add the eggs and vanilla, mix to combine.
Alternately add the dry flour mixture and the buttermilk (or lemon soured milk) mixture to the batter.
Divide the batter among the ramekins. Place the ramekins on a rimmed baking sheet and put in the oven on the middle rack. Bake at 350°F for 35 to 40 minutes, until cakes are firm to the touch, and a toothpick or skewer inserted in the center does not come out with raw batter on it. (Might be wet from plum juice.) Turn the baking sheet around half-way through the baking to ensure an even baking for all the cakes.
Remove from oven and let cool on a rack until no longer hot to the touch. Run a paring knife around the edges of the ramekins. Invert onto a plate and gently lift off of the plate.
Plum Upside-Down Cake
Heat oven to 350° F. Butter an 8-inch cake pan and line the bottom with parchment paper.
Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the plums and ¼ cup of the sugar and cook, tossing, until the sugar dissolves and the juices from the plums become syrupy, 3 to 4 minutes. Arrange the plums in the cake pan in slightly overlapping concentric circles, starting from the outside. Spoon any pan juices over the top.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
With an electric mixer, beat the remaining ½ cup of the butter and ⅔ cup of the sugar until fluffy. Beat in the egg, sour cream, and vanilla. Gradually add the flour mixture, mixing just until incorporated.
Pour the batter over the plums and bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan for 1 hour. Place a large plate over the cake pan and invert the cake onto the plate.
- 9 tablespoons (1 stick, plus 1 tablespoon) unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 4 red plums (about 1 pound), halved and pitted, each cut into 12 wedges
- 1 large egg
- 1/2 cup reduced-fat sour cream
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons pumpkin-pie spice
- 1/3 cup finely chopped walnuts
- Whipped cream (optional)
Preheat oven to 325 degrees. Place 3 tablespoons butter in an 8-inch round cake pan melt in preheating oven, about 4 minutes. Sprinkle melted butter with 1/2 cup brown sugar. Arrange overlapping plum wedges in a circle around edge of pan repeat in center, covering bottom of pan. Set aside.
In a large bowl, beat together remaining 6 tablespoons butter, remaining 1/2 cup sugar, and egg. Beat in sour cream until blended. Set aside.
In a medium bowl, mix together flour, baking soda, salt, pumpkin-pie spice, and walnuts. Stir flour mixture into sour-cream mixture until just combined (batter will be thick).
Spread batter evenly over plums. Bake until a toothpick inserted in center of cake comes out clean, about 50 minutes. Cool in pan 5 minutes. Run a knife around edge of pan invert onto a serving plate. Serve warm or at room temperature, with whipped cream if desired.
- 1/3 cup butter
- 1/2 cup packed brown sugar
- 1-3/4 to 2 pounds medium plums, pitted and halved
- 2 large eggs, room temperature
- 2/3 cup sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup hot water
- 1/2 teaspoon lemon extract
- Whipped cream, optional
- Melt butter in a 10-in. cast-iron or ovenproof skillet. Sprinkle brown sugar over butter. Arrange plum halves, cut side down, in a single layer over sugar set aside.
- In a large bowl, beat eggs until thick and lemon-colored gradually beat in sugar. Combine the flour, baking powder and salt add to egg mixture and mix well. Blend water and lemon extract beat into batter. Pour over plums.
- Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes. Immediately invert onto a serving plate. Serve warm, with whipped cream if desired.
1 piece: 245 calories, 7g fat (4g saturated fat), 53mg cholesterol, 173mg sodium, 43g carbohydrate (32g sugars, 1g fiber), 3g protein.
Plum Upside Down Cake
Fresh sliced plums arranged in a layer make this Plum Upside Down Cake so pretty! The plums are covered in a light caramel sauce and the cake below is light and airy!
- 12 Tablespoons Unsalted Butter, At Room Temperature, Divided
- ¾ cups Packed Brown Sugar
- 1 Tablespoon Honey
- 5 whole Black Plums, Pitted And Thinly Sliced
- 1-½ cup All-purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Cinnamon
- ¼ teaspoons Salt
- 1 cup White Granulated Sugar
- 2 whole Eggs
- ¾ teaspoons Vanilla Extract
- ½ cups Milk
Preheat oven to 350ºF. Grease a 9-inch wide, 2-inch tall pie dish or springform pan. If using a springform pan, wrap bottom of pan tightly in aluminum foil (in case any juices leak out during cooking).
In a medium saucepan over medium low heat, melt half of the butter. Once melted, add brown sugar and honey and stir to combine. Cook until sauce becomes thick and smooth. Pour sauce in the prepared pie dish. Place plum slices in the bottom of the pan in concentric circles.
In a small bowl, mix flour, baking powder, cinnamon and salt. In another larger bowl, beat remaining butter with white sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla.
Gradually add flour mixture into wet mixture alternating with milk, mixing just until batter is combined. Scoop batter on top of the plums and gently spread to cover entire pan. Place in the oven and bake about 1 hour or until a toothpick inserted into the center of the cake comes out clean.
Remove the pan from the oven and allow it to cool for 30 minutes. After 30 minutes has elapsed, carefully cut around sides of the pan with a butter knife to loosen the cake from the pan. Place a large plate on top of the pie pan, and quickly invert the pan to release the cake onto the plate. Serve cake warm and store in the refrigerator.
Plum Upside Down Cake Recipe
This plum upside down cake is a simple, comforting cake. The caramelised tart plums balance out the sweet, soft nutty cake. And it just looks so pretty!
An upside down cake starts with a layer of butter and sugar mix and fruit on the base of a lined round cake tin so when the cake cooks the fruit caramelises. When baked and cooled the cake is turned upside down so the beautifully sticky plums are on top.
The cake is made with a simple creaming method, similar to the method we use when making frangipane for Apple Almond Squares. Start by creaming together the butter, sugar and ground almonds. Beat in the eggs one at a time and then add the flour. Mix well and then mix in the milk. Pour the cake batter on top of the arranged plums and bake.
Wait for the cake to cool before removing from the tin. Place a plate face down directly on top of the cake. Quickly lift the tin and plate together and swiftly turn upside down. Remove the cake tin and peel off the baking paper. Using paper helps ensure that the fruit won’t stick to the bottom of the tin.