Description
This Upside-Down Plum Cake features a luscious layer of caramelized brown sugar and butter topped with tender, juicy plum slices, all baked beneath a moist, fluffy vanilla cake. The unique inversion reveals a beautiful caramel-plum topping that’s perfect for a delightful dessert or elegant afternoon treat.
Ingredients
Scale
For the Plum Topping
- 3/4 cup (160 g) packed brown sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 6 small plums, pitted and sliced into 1/4-inch wedges
For the Cake Batter
- 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
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup buttermilk
Instructions
- Prepare the oven and plum topping: Arrange a rack in the center of your oven and preheat it to 350°F (175°C). In a 9-inch round cake pan, combine the brown sugar and melted butter, stirring until smooth. Arrange the plum slices on top of this mixture in an overlapping, fanned pattern to create an attractive layer that will become the cake’s topping once inverted.
- Mix the dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until evenly combined. This ensures the leavening agents and seasonings are well distributed for a uniform rise.
- Prepare the cake batter: In a large bowl, use a handheld mixer on medium-high speed to beat the granulated sugar and softened butter together until the mixture is light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition, then beat in the vanilla extract. Alternately add half of the dry ingredients, mixing until just combined, followed by the buttermilk, blending until smooth. Finally, add the remaining dry ingredients and mix gently until the batter is evenly incorporated.
- Assemble and bake: Pour the prepared batter evenly over the plum slices in the cake pan, spreading to cover the fruit entirely. Bake the cake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. This indicates the cake is fully baked with a moist interior.
- Cool and invert: Allow the cake to cool in the pan for 20 minutes to set the topping and make inversion safer. Then, carefully invert the pan onto a serving platter so the plum topping is exposed beautifully. Let the cake cool completely before slicing and serving to ensure clean cuts and the best texture.
Notes
- Choose ripe yet firm plums for the best texture and flavor balance.
- Make sure the butter for creaming is softened but not melted for optimal batter texture.
- Allow the cake to cool thoroughly after inversion to prevent the topping from sliding off.
- This cake pairs wonderfully with whipped cream or vanilla ice cream.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: upside-down plum cake, plum dessert, caramelized fruit cake, summer cake, baked plum dessert, easy cake recipe
