Plum Upside Down Cake

Sweet memories of grandma’s kitchen come flooding back with this classic Plum Upside Down Cake.

Moist, fluffy, and brimming with caramelized plums, this recipe is a masterclass in comfort food.

Don’t be surprised if this becomes your new go-to dessert for cozy gatherings and family reunions!

Ready Time

1 hrs 15 mins

Yields

7 servings

Ingredients

1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 cup whole milk, at room temperature
1/4 cup granulated sugar, for sprinkling
7-8 fresh plums, sliced into 1/2-inch thick wedges
1/4 cup brown sugar, for topping

Instructions

Preheat your oven to 350°F (175°C).

Grease a 9×13-inch baking dish and line it with parchment paper, leaving some overhang on the sides for easy removal.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, then stir in the vanilla extract.

With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture.

Beat just until combined.

Arrange the sliced plums in the prepared baking dish, leaving a 1-inch border around the edges.

Sprinkle the granulated sugar evenly over the plums.

Pour the batter over the plums, smoothing the top with a spatula.

Sprinkle the brown sugar evenly over the top of the cake.

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use fresh plums for the best flavor and texture, but feel free to substitute with other stone fruits like peaches or nectarines if you prefer. Make sure to not overmix the batter, as it can lead to a dense cake.

Stop mixing as soon as the ingredients are just combined.

Don’t overcrowd the baking dish with plum slices. Leave some space between each wedge to ensure even cooking and a beautiful presentation.

If using a dark-coated baking dish, reduce the oven temperature by 25°F (15°C) to prevent the cake from browning too quickly.

To ensure the cake releases easily from the pan, make sure the parchment paper is large enough to have some overhang on all sides. This cake is best served warm, topped with a scoop of vanilla ice cream or whipped cream if desired.

Store leftovers at room temperature for up to 3 days.