Spiced Plum Upside Down Cake

This Spiced Plum Upside Down Cake is a symphony of flavors, with warm spices like cinnamon, nutmeg, and ginger harmonizing with sweet, juicy plums and a hint of cardamom. Moist and fluffy, with a crunchy brown sugar crust, this cake is perfect for a cozy winter morning or a special occasion dessert.

Ready Time

1 hrs 30 mins

Yields

5 servings

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup whole milk
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1 cup pitted and halved plums
2 tablespoons brown sugar

Instructions

Preheat your oven to 350°F (180°C) and grease a 9×9-inch square baking pan, lining it with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt.

Set aside.

In a large bowl, use an electric mixer to beat the sugar and butter until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then beat in the vanilla extract.

In a small bowl, whisk together the cinnamon, nutmeg, ginger, and cardamom.

Add this spice mixture to the sugar mixture and beat until combined. With the mixer on low speed, gradually add the flour mixture to the sugar mixture in three parts, alternating with the milk, beginning and ending with the flour mixture.

Beat just until combined.

In a separate bowl, mix together the brown sugar and 2 tablespoons of the spices (reserve the remaining spices for later). Arrange the plum halves in the prepared baking pan, cut side up, and sprinkle with the brown sugar mixture.

Pour the cake batter over the plums, smoothing the top.

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 5 minutes.

Then, invert the cake onto a serving plate, using the parchment paper to help you flip it.

Let the cake cool completely on the plate, then slice into 5 pieces and serve.

Notes

Make sure to adjust your oven rack to the middle position before preheating to ensure the cake cooks evenly. To prevent the plums from sinking to the bottom of the cake, gently press them into the batter after pouring it over the plums.

Don’t overmix the batter, as this can result in a dense cake.

If using a darker non-stick pan, reduce the oven temperature by 25°F (15°C) to prevent the cake from browning too quickly. Let the cake cool completely before serving to ensure the juices have set and the flavors have melded together.

You can substitute the plums with other stone fruits like peaches or nectarines, but adjust the baking time accordingly.

For an extra crunchy topping, sprinkle some granola or chopped nuts over the plums before adding the brown sugar mixture. Reserve any leftover cake in an airtight container at room temperature for up to 3 days or wrap tightly and freeze for up to 2 months.