Upside Down Plum Cake Recipe | Kitchenstagram
This Upside-Down Plum Cake is a true showstopper, with a stunning fruit topping and a soft, delicate crumb. Dark plums bake into a lovely rosy hue over a glossy caramel layer, while yogurt in the batter ensures a moist, tender texture. Made effortlessly in one bowl without any equipment, this classic dessert draws inspiration from traditional French baking and delivers beauty and comfort in every slice.
Why you’ll love Upside Down Plum Cake:
• Upside Down Plum Cake is a cozy treat you’ll adore. It’s melt-in-mouth soft cake with a twist.
• This cake bursts with flavour.
• This easy recipe requires no special ingredients or skills, making it perfect for any home baker.
• Perfectly portioned for a small gathering.
• It’s an ideal way to use extra plums.
• Plus, its festive look makes it a beautiful dessert without the need for decorating.
What is Upside-down cake?
An “Upside-down” cake is a cake that is baked “upside-down” in a single pan, with its toppings, often fruit and caramel, placed at the bottom of the pan. Once baked, the cake is flipped out onto a plate, revealing the caramelized topping on top. This technique creates a visually appealing and flavourful dessert, commonly made with pineapple, cherries or apples.
Storage Tips:
This cake can be enjoyed just warm or completely cooled, depending on your preference. Any remaining slices should be kept chilled in airtight container. Reheat gently for a few seconds before serving to bring back the soft texture. For a quick vanilla-style topping, softly melted vanilla ice cream works beautifully.
Pro Tips:
• Select plums that are ripe but still hold their shape to prevent them from breaking down too much during baking.
• Cut the plums into even, uniform slices so they cook consistently and create a neat pattern once the cake is turned out.
• Watch the sugar closely while caramelizing, as it can darken and burn very quickly if left unattended.
• Always line the base of the pan with parchment paper to help the fruit release cleanly after baking.
• Allow the cake to cool slightly in the pan before flipping to help the layers set properly.
• This recipe adapts well to other fruits such as apples, pear, peaches or citrus. If using oranges, soften the slices in syrup before arranging them.
• Bake until the cake reaches a deep golden colour, as the fruit releases moisture that keeps the crumb tender.
• Handle with care while unmolding, since the fruit juices can be hot and runny.
• A regular 9-inch metal cake pan works well if a springform pan isn’t available.
Ingredients:
For Plum Layer:
• 3-4 nos. Plum
• 1/2 cup Granulated Sugar
• 1/4 cup Water
• 1/4 tsp Kosher Salt
For Cake Batter:
• 1/2 cup Salted Butter, room temperature
• 1 1/2 cup Powdered Sugar
• 1 tsp Vanilla
• 2 nos. Egg
• 1 1/2 cup All-Purpose Flour
• 1 1/2 tsp Baking Powder
• 1/2 cup Whole Milk
Preparation:
For Plum Layer:
- Step 1: Preheat the oven @180ºC (350°F). Cover bottom of a springform pan with parchment paper. Keep aside.
- Step 2: Slice the plums in half and twist to separate, remove the stone. Slice each half into thin, 1/8-1/4-inch slices. Arrange the sliced plums in a pattern over parchment paper. Set aside.
- Step 3: In a frying pan, combine granulated sugar, water and salt, cook for 2-3 minutes over medium heat, until the sugar is melted.
- Step 4: Immediately, carefully pour the caramel over the arranged plums.
For Cake Batter:
- Step 5: In a large mixing bowl, add softened butter and cream the butter on high speed for 2-3 minutes, until light and fluffy.
- Step 6: Gradually, add in the powdered sugar and continue creaming until really light and fluffy. Next add in the eggs and beat well.
- Step 7: Sift flour, baking powder and salt in the mixing bowl, to get rid of any lumps and mix.
- Step 8: Then add milk and mix, until just comes together. Do not overmix.
- Step 9: Gently spread the cake batter evenly on top of the plums.
- Step 10: Bake in the preheated oven for 45-55 minutes, until a toothpick inserted in the center comes out clean.
- Step 11: Let the baked cake cool on a wire rack for 5 minutes and then carefully remove the sides of the springform pan. Then invert the cake on a serving platter and peel off the parchment paper. Let it cool a bit.
- Step 12: Serve the Upside Down Plum Cake with vanilla ice cream or whipped cream. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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