There's something magical about an upside-down cake, and this Plum Upside Down Cake is no exception. The warm spices in the cake perfectly balance the tartness of plums caramelized in brown sugar and butter, creating a glossy, irresistible topping. Each bite offers a delicious mix of sweet, tangy, and cozy flavors-perfect for celebrating plum season or adding fall comfort to your table.
Why I Love This
- Perfectly Tart: While baked plums can sometimes lean more sour than sweet, this plum upside down cake gets the tartness just right. Caramelized gently in cinnamon sugar and butter, the plums become tender, flavorful, and perfectly balanced-bursting with sweet-tart goodness.
- Fragrantly Spiced: Pairing effortlessly with the plums, the cake of this recipe is deliciously spiced, elevating the plums and warming the soul.
- Sing the Sunshine: Plums are often the unsung fruit of the summer but this upside down cake does nothing but sing their praises, making this the perfect summertime or fall treat.
Wanting to sing some more summertime sweetness? Try my gluten free, dairy free Strawberry Rhubarb Crisp or this dairy free Blueberry Smoothie for a refreshing treat on a hot summer day.
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Ingredients
- Plums - black plums work great, but any available variety will do for this cake.
- Flour - a simple all purpose flour is perfect for this recipe. If you need gluten free try substituting using a 1 to 1 gluten free flour like Bob's Red Mill.
- Granulated Sugar - we add a bit of sugar to balance the tartness of the plums.
- Yogurt - use plain Greek yogurt, or any unsweetened yogurt or buttermilk.
- Butter - the recipe uses this both in the cake and to sauté the plums. It adds flavor and moisture to the cake. I recommend using unsalted.
- Brown Sugar - light brown sugar is my first choice. Use this to caramelize the plums and add flavor to the cake.
- Vanilla - I prefer white vanilla for its delicate flavor, but any type, including extract, will work.
- Baking soda and powder - both help the cake rise, creating a light and airy texture.
- Spices - cinnamon, ginger, cloves and nutmeg are all used in this cake. I worried it might be too much, but the flavor balances beautifully with the sweetly caramelized, tart plums.
See recipe card for quantities.
Instructions
Step 1: In an oven safe 10 inch skillet*, heat ¼ cup of butter, ⅓ cup of brown sugar and ½ teaspoon of cinnamon until just melted, stirring often to combine.
(*see notes on recipe card for alternative baking dish ideas.)
Step 2: Pit and slice your plums into quarters or sixths (if large) and arrange them cut side down in the skillet with the butter and sugar mixture. Saute on medium-low for 10 minutes.
Step 3: While the plums cook mix the batter for the cake. Using a stand or hand mixer, blend the butter, brown sugar and granulated sugar together. Then add the egg, yogurt and vanilla and beat until well combined.
Step 4: Finally, add in the dry ingredients and beat until a thick and smooth batter forms.
Step 5a: Once the plums are done cooking, remove the skillet from the heat and spoon the batter over the top.
Step 5b: The batter will be thick and a bit tricky to spread at first, but it will loosen as it begins to melt into the butter mixture. Gently smooth it out as evenly as possible to cover the plums.
Step 6: Bake at 350 degrees Fahrenheit for 25 minutes or until a deep golden brown or until a tooth pick comes out of the cake portion clean. It will appear darker than you expect due to the spices in the batter.
Step 7: Let the cake cool until it's no longer hot to the touch but still warm. Place a plate or serving platter over the skillet, and carefully-but firmly-hold it in place. Invert the skillet to release the cake onto the plate. If it doesn't release right away, give the skillet a confident tap to help it along.
Step 8: Serve warm on it's own or with a scoop of ice cream if desired. Enjoy!
Hint: Gently cook your plums so that the butter and sugar mixture is lightly bubbling up through the plums. We don't want it to get so hot that it scorches, burns or sticks. Avoid stirring or moving your plums once you have them arranged and cooking in the pan.
Substitutions
- Gluten Free - use a 1-to-1 gluten free flour like Bob's Red Mill to get an equally delicious outcome.
- Dairy Free - you can substitute your favorite dairy free "butter" but I recommend using something unsalted like Miyoko's. Instead of using yogurt you can use a dairy free buttermilk. Add 1 teaspoon vinegar to your milk alternative of choice, let sit 5 minutes, and you've got dairy-free buttermilk!
- Spices - skip any spices you don't like-the cake will still be delicious!
Variations
- Spice it up! - enjoy the warmth of the spices? Add ½ teaspoon of any or all of the spices from the batter to the butter and sugar mixture used to caramelize the plums.
- Pears vs. Plums - if you're just not a fan of plums and I can't persuade you that they are delicious here even if you don't like them raw... then you can substitute the plums for pears and have a delicious pear cake.
- Extra Sweet - use ½ cup brown sugar instead of ⅓ to sweeten the plums more during caramelization if you find them too tart.
Try my Rhubarb Peach Crisp for a twist on the traditional style of crisp or to fix your chocolate craving try my Hot Fudge Pudding Cake.
Equipment
The best skillet for this recipe is a raw cast iron one like Lodge offers which is what I have used here. You can also use an enameled cast iron skillet like LeCreuset offers. Whatever skillet you choose it needs to be completely oven safe, including the handle. Do not use a non stick skillet for this recipe.
Alternatively, if you do not have an oven safe skillet, you can caramelize the plums in any skillet, then gently transfer them and the sauce to a glass (not tin) baking dish to continue the recipe.
Storage
The first few days: Store the plum upside down cake on the counter, gently covered with a tea towel, overnight. If you don't eat it within a day, cover and refrigerate it.
Freezing: I would not recommend freezing this dessert at any time, before or after it is baked.
Reheating: Reheat slices in the microwave for 30-60 seconds, or warm leftovers in the skillet covered in foil at 350°F for about 15 minutes. Do not place the skillet in the microwave.
Top Tip
I have recommended cutting the plums in quarters for small plums and sixths for larger ones. This is to optimize the plum to cake ratio. Feel free to play with this to make the amounts suit your liking. If you are absolutely in love with the plums, simply half them making sure to always place the cut side down in the skillet to caramelize them. If you are feeling the spiced cake, cut your plums in sixths or eighths for less fruit. But whatever you do, don't skip the caramelization process. It's what makes the plum upside down cake so delectable.
FAQ
Yes, you definitely can! Caramelize the plums in any skillet, then gently transfer them and the sauce to a glass (not tin) baking dish to continue the recipe.
I prefer black plums for their mild tartness, but any variety you love will work.
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Plum Upside Down Cake
- Total Time: 60-75 Minutes
- Yield: 1 Cake 1x
Description
This Plum Upside Down Cake pairs warm spices with caramelized plums for a sweet, tangy, and cozy treat-perfect for plum season or a taste of fall comfort.
Ingredients
For the sauce:
¼ cup (1 ounce) unsalted butter
⅓ cup (55 grams) brown sugar lightly packed
½ teaspoons cinnamon
4-5 black plums (or variety of choice)
For the cake:
¼ cup (1 ounce) unsalted butter
¾ cup (145 grams) granulated sugar
¼ cup (40 grams) brown sugar lightly packed
1 large egg
⅓ cup (2.5 ounces) plain yogurt
1 teaspoon vanilla
1 cup (150 grams) all purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
Instructions
- In an oven safe, 10 inch skillet*, heat the ingredients for the sauce (except the plums) until just melted, stirring often to combine.
- Pit and slice your plums into quarters or sixths (if large) and arrange them cut side down in the skillet with the butter and sugar mixture. Saute on medium-low for 10 minutes.*
- While the plums cook mix the batter for the cake. Using a stand or hand mixer, blend the butter, brown sugar and granulated sugar together. Then add the egg, yogurt and vanilla and beat until well combined.
- Finally, add in the dry ingredients and beat until a thick and smooth batter forms.
- Once the plums are done cooking, remove the skillet from the heat and spoon the batter over the top. The batter will be thick and a bit tricky to spread at first, but it will loosen as it begins to melt into the butter mixture. Gently smooth it out as evenly as possible to cover the plums.*
- Bake at 350 degrees Fahrenheit for 25 minutes or until a deep golden brown or until a tooth pick comes out of the cake portion clean. It will appear darker than you expect due to the spices in the batter.
- Let the cake cool until it's no longer hot to the touch but still warm.* Place a plate or serving platter over the skillet, and carefully-but firmly-hold it in place. Invert the skillet to release the cake onto the plate. If it doesn't release right away, give the skillet a confident tap to help it along.
- Serve warm on it's own or with a scoop of ice cream if desired. Enjoy!
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
1. Alternatively, if you do not have an oven safe skillet, you can caramelize your plums in whatever skillet/sauce pan you have and then gingerly transfer the plums and sauce to a glass (not tin) baking dish. Always ensure whatever dish you are baking with is oven safe (including the handle) and do not use a non-stick skillet in the oven.
2. Once you have placed your plums in the skillet to saute, do not move them around or try and stir the sauce. Just gently cook them, allowing the butter mixture to bubble up between the plums.
5. See the pictures in the Instructions portion above to see how the batter spoons over the plums.
7. We want the cake cool enough that it will hold together when we invert it but not totally cooled so that the sugar sticks to the skillet and doesn't release the plums. Warm but not hot is the key.
- Prep Time: 15-20 minutes
- Cooling Time: ~20-30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Jenice Wallace says
So yummy! While plums can be tart or a little "hit or miss" this dessert endures that they sweet and desirable every time! Lightly caramelized in the skillet and then baked with a perfectly spiced cake - it's a match made in heaven, turning plums into the hero of summer!