Dessert

Upside-Down Plum Cake Recipe

Bylilan Sage August 5, 2026August 5, 2026

Introduction

This Upside-Down Plum Cake is a delightful way to enjoy sweet, juicy plums baked into a moist, buttery cake. The caramelized brown sugar and buttery plum topping make for a beautiful presentation and a delicious treat perfect for any occasion.

A round upside-down cake on a white plate with a white marbled surface, topped with a single layer of thin, glossy, red and pink plum slices arranged in a circular pattern covering the entire top; the cake itself has a golden yellow, soft, and moist texture visible where a slice has been cut and lifted, showing a slightly darker, caramelized brown layer on the bottom edge. The plum topping has a shiny glaze with some syrup dripping slightly onto the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (160 g) packed brown sugar
1 cup (2 sticks) unsalted butter, divided into 1/2 cup melted and 1/2 cup softened
6 small plums, pitted and sliced into 1/4-inch wedges
1 1/2 cups (180 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (200 g) granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup buttermilk

Instructions

Step 1: Position a rack in the center of your oven and preheat to 350°F (175°C). In a 9-inch round cake pan, stir together the brown sugar and the melted 1/2 cup of butter until well combined. Arrange the sliced plums in an overlapping fan pattern over the sugar and butter mixture evenly covering the bottom of the pan.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt.
Step 3: In a large bowl, use a handheld mixer on medium-high speed to beat the granulated sugar and softened 1/2 cup of butter until the mixture is light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each, then mix in the vanilla extract.
Step 4: Add half of the dry ingredients to the wet mixture and beat until just combined. Pour in the buttermilk and mix until incorporated. Finally, add the remaining dry ingredients and beat just until smooth, avoiding overmixing.
Step 5: Pour the batter gently over the plum layer in the cake pan, spreading it evenly to cover the fruit. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Let the cake cool in the pan for 20 minutes. Then carefully invert it onto a serving platter so the plum topping is on top. Allow the cake to cool completely before serving.

Tips & Variations

For extra flavor, sprinkle a pinch of cinnamon or nutmeg into the batter before baking.
If plums are out of season, try using peaches, nectarines, or apricots instead for a similar effect.
Make sure the butter for creaming is softened but not melted to achieve the best cake texture.

Storage

Store any leftover cake covered at room temperature for up to 2 days or refrigerated for up to 4 days. Allow refrigerated slices to come to room temperature or warm slightly in the microwave before serving to restore moistness.

How to Serve

A round cake on a white plate has one visible layer of golden-brown sponge with a shiny, ruby red glazed topping made of thinly sliced plums arranged in concentric circles starting from the center, overlapping slightly, and covering the entire surface; the glossy fruit layer creates a vibrant contrast with the soft textured cake below, and some juice stains the plate around the dessert, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen plums for this cake?

Frozen plums can be used, but it’s best to thaw and drain them well to avoid excess moisture which can make the cake soggy.

How do I know when the cake is done baking?

Insert a toothpick or cake tester into the center of the cake; if it comes out clean or with just a few crumbs, the cake is done. Baking times may vary slightly depending on your oven.