Easy & Delicious Plum Upside-Down Cake: Your Go-To Summer Dessert
This Plum Upside-Down Cake is a truly irresistible summer dessert, celebrating the vibrant flavors of fresh plums. Imagine perfectly caramelized plums, glistening with a sticky brown sugar and butter sauce, creating a beautiful jewel-toned topping. Beneath this delicious fruit layer lies a remarkably light, moist, and flavorful almond meal butter cake. It’s a dessert that effortlessly combines tangy sweetness with a delicate crumb, making it an ideal choice for an elegant dinner party or a comforting afternoon tea treat. Get ready to impress with this stunning and surprisingly simple plum cake recipe!
Why You’ll Adore This Plum Upside-Down Cake Recipe
Plums are often underestimated, but when they’re in season, their flavor is simply unparalleled! While these versatile stone fruits frequently star in delightful desserts and pastries – like my Plum Clafoutis, Yogurt Plum Cake, or Plum Custard Tart – finding a truly exceptional plum cake recipe can sometimes be a challenge. That’s why I’m thrilled to share this outstanding Plum Upside-Down Cake with you!
This recipe perfectly tackles that challenge by offering a harmonious blend of sweet, tangy, moist, and delightfully sticky textures. It’s a celebration of plum season, transforming humble fruit into an extraordinary dessert.
For me, this almond meal plum cake truly stands out as the best plum cake recipe I’ve ever created. The secret lies in the plums themselves, which are gently caramelized in a rich mixture of brown sugar, butter, and a hint of lemon juice. This foundational layer creates an incredible sticky-sweet topping that infuses the entire cake with flavor. On top of this, a light and moist almond and butter cake batter bakes to golden perfection, absorbing all the wonderful fruit juices and caramel.
And let’s be honest, there’s an undeniable joy in making upside-down cakes, isn’t there? The anticipation of flipping the cake over to reveal the beautifully arranged, glistening fruit topping is always a thrilling moment. Just like my popular Blood Orange, Apple, or Strawberry Upside Down Cakes, this plum version delivers that same satisfying reveal, showcasing nature’s artistry with every slice. It’s a dessert that looks as impressive as it tastes, yet is surprisingly simple to put together.
Essential Ingredients for Your Plum Upside-Down Cake
To create this magnificent Plum Upside-Down Cake, you’ll need two distinct sets of ingredients: one for the luscious caramelized plums and another for the perfectly balanced almond butter cake. Each component plays a crucial role in achieving the cake’s signature flavor and texture.
A note on preparation: I’ve experimented with baking this cake without first caramelizing the plums, and the results were simply not as exquisite. Trust me, taking that extra step to caramelize your fruit beforehand is non-negotiable for achieving the deeply rich flavor and tender texture that makes this cake truly shine. The initial caramelization process ensures the plums release their juices, mingle with the sugar and butter, and form that irresistible sticky topping.
Creating the Perfect Brown Sugar Caramelized Plums
The star of our upside-down creation is the sticky, sweet, and slightly tangy caramel base. This delightful caramel is crafted with simple ingredients that pack a punch:
- Fresh Plums: Choose ripe but firm plums for the best results. They should yield slightly when gently squeezed. Any variety will work, but those with vibrant red or purple skins will offer a stunning visual contrast.
- Brown Sugar: This adds a deeper, molasses-rich flavor compared to white sugar, contributing to the caramel’s depth and chewiness.
- Lemon Juice: Don’t skip this! While you might be tempted to omit it for a sweeter caramel, the lemon juice provides a critical acidic balance. It cuts through the sweetness of the brown sugar and butter, brightening the plum flavor and preventing the caramel from being cloyingly sweet.
- Butter: Essential for richness and creating that smooth, glossy caramel sauce. Unsalted butter allows you to control the overall saltiness of the dish.
To make the caramelised plums, you will need (scroll down to the recipe card for all exact quantities):
- Fresh Plums
- Brown Sugar
- Lemon Juice
- Butter
The Light & Moist Almond Butter Cake Batter
The cake layer itself is a masterpiece of texture – incredibly light, moist, and delightfully fluffy. This is largely thanks to the strategic combination of two flours:
- Plain Flour: Provides the classic cake structure.
- Almond Meal (Almond Flour): This is the secret ingredient for that unique texture and subtle nutty flavor. Almond meal makes the cake wonderfully tender and moist, adding a richness that complements the plums beautifully. It also contributes to a finer crumb.
For the simple Almond Butter Cake, you will need (scroll down to the recipe card for all exact quantities):
- Unsalted Butter – ensure it’s very soft, at room temperature, for proper creaming.
- Brown Sugar – again, for depth of flavor and moisture.
- Eggs – large, at room temperature, for emulsification and structure.
- Vanilla Extract – a classic flavor enhancer that pairs well with plums and almonds.
- Plain Flour
- Almond Meal
- Baking Powder – the leavening agent for a light and airy cake.
- Salt – to balance the sweetness and enhance all flavors.
- Ground Ginger (optional) – a wonderful addition that adds a gentle warmth and spice, complementing the plums beautifully without overpowering them. Don’t hesitate to include it if you enjoy subtle spice notes in your desserts.
- Full Cream Milk – helps to achieve the perfect batter consistency and adds moisture.
This careful selection of ingredients ensures that every bite of your Plum Upside-Down Cake is a symphony of flavors and textures, making it a truly memorable dessert.
More delightful Upside-Down Cakes to explore:
- Blackberry Upside Down Cake – Another seasonal favorite!
- Apple Upside-Down Cake – A comforting classic for autumn.
Step-by-Step Guide: How to Make Plum Upside-Down Cake
Creating this stunning Plum Upside-Down Cake is a straightforward process, broken down into two main, manageable steps. Attention to detail in each step will ensure a truly spectacular result.
- First, prepare the caramel layer: This involves gently roasting the plums in a vibrant lemon and brown sugar caramel. This luscious mixture will then be carefully arranged at the bottom of your prepared baking pan. This step is crucial for developing the deep flavors and creating the sticky, glistening topping.
- Second, prepare and bake the cake batter: Once the plum base is set, you’ll prepare the light and fluffy almond cake batter and pour it evenly over the plums. The cake then bakes, rising beautifully and absorbing the delicious caramel and plum juices from below.
Let’s delve into the details of each step to ensure your cake turns out perfectly!
Mastering Caramelized Plums for Your Cake
Caramelizing plums is an art that elevates this cake from good to exceptional. While there are various methods for making caramel, when working with brown sugar, it’s particularly important to introduce liquid ingredients (like butter and lemon juice) simultaneously with the sugar. Brown sugar has a lower burning point than white granulated sugar, so the added liquid helps to control the heat and prevent it from burning too quickly, ensuring a smooth, rich caramel.
To make the perfect brown sugar caramelized plums:
- Start by washing your plums thoroughly. Then, carefully slice each plum in half and remove the stone. Aim for halves that are relatively uniform in size for even caramelization.
- In a large, non-stick skillet, combine the Brown Sugar, Butter, and Lemon Juice. Place the skillet over low to medium heat. Allow the ingredients to melt together slowly, stirring occasionally until they form a cohesive, bubbly sauce.
- Once the caramel base is formed, arrange the sliced plums directly into the caramel with their cut side down. This ensures maximum contact with the caramel, allowing them to absorb its rich flavors and develop a beautiful sheen.
- Let the plums caramelise for about 5 to 10 minutes. The exact time will depend on how soft you want your plums and how deeply you wish to develop the caramel flavor. Keep a close eye on them to prevent burning – the caramel can turn quickly. You want the plums to be tender but still hold their shape, not turn into a jam-like consistency. They should be beautifully glossy and slightly softened.
Once your plums are perfectly roasted and caramelized, carefully transfer them to the bottom of a prepared 9-inch (23cm) pan. I highly recommend using a Springform Pan for easy release, but ensure it’s lined with baking paper for effortless removal. Pour any remaining delicious caramel from the skillet over the plums in the pan. Set this aside while you prepare the cake batter.
Pro Tip for Springform Pans: If using a springform pan, double-check that it seals properly. Caramel can be notorious for leaking through ill-fitting seams. As a preventative measure, I always place a flat baking tray, lined with baking paper or aluminum foil, on the oven rack directly below the springform pan. This catches any potential drips and prevents messy burning inside your oven. Alternatively, a regular round cake pan lined meticulously with baking paper on the bottom and greased sides works just as well.
Crafting the Fluffy Upside-Down Cake Batter
This almond-based cake batter utilizes the classic Creaming Method, a fundamental baking technique that ensures a light, tender crumb. This method involves creaming together softened butter and sugar until pale and fluffy, incorporating air that will give the cake its rise and texture.
How to make this delightful upside-down cake batter:
- Using the paddle attachment of your stand mixer (or a hand mixer), cream together the very Soft Unsalted Butter and Brown Sugar. Beat for a good 5 minutes. The mixture should transform into a noticeably paler color and become incredibly fluffy and aerated. This step is crucial for a light cake, so don’t rush it!
- Next, add the Eggs one at a time, mixing well after each addition until fully incorporated. Follow with the Vanilla Extract. (Optional tip: For even better emulsification and to prevent the batter from curdling, I often whisk the eggs lightly in a separate bowl before adding them gradually to the butter mixture.)
- In a separate, medium-sized bowl, sift together all the dry ingredients: Plain Flour, Almond Meal, Baking Powder, and Salt (and Ground Ginger, if using). Sifting helps to remove lumps and ensures the ingredients are evenly distributed.
- Now, it’s time to incorporate the dry ingredients into the wet batter. Add about half of the dry ingredients to the wet mixture and mix on low speed until just combined. Then, pour in the Full Cream Milk and mix briefly. Finally, add the remaining dry ingredients. Mix until everything is just combined, being very careful not to overwork the batter. Overmixing can develop the gluten too much, leading to a tough cake. A few streaks of flour are better than a dense cake!
The final step for the batter is to gently pour it over your already arranged, roasted plums in the baking pan. Because this is a relatively thick batter, I find it easiest to use a large tablespoon to dollop small amounts of batter evenly over the plums. Then, use an offset spatula or the back of a spoon to carefully smooth out the batter across the entire surface, ensuring the plums remain as undisturbed as possible beneath. Be gentle here; you want to cover the plums without shifting their beautiful arrangement.
Your cake is now ready for the oven!
Plum Upside-Down Cake: Frequently Asked Questions
This Plum Upside-Down Cake is incredibly delicious on its own, especially when served warm, allowing the rich caramel to slightly melt. However, if you wish to enhance the experience, here are some fantastic serving suggestions:
- A vibrant Strawberry or Raspberry Coulis drizzled over the cake adds a refreshing fruity note and beautiful color.
- A scoop of classic Vanilla Ice Cream melting over a warm slice of cake is pure bliss. The cold creaminess perfectly contrasts the warm, tender cake.
- A dollop of freshly whipped cream or a spoonful of mascarpone cheese adds a luxurious touch and a lovely creamy texture.
- Garnish with a few slices of fresh plums or a sprig of mint for extra freshness and visual appeal.
- A Mixed Berry Compote can provide another layer of fruitiness and warmth.
You can keep this Caramelized Plum Cake at room temperature for up to 24 hours, provided it’s well-covered or wrapped tightly to prevent it from drying out. For longer storage, I recommend transferring it to the fridge, where it will last for an additional 2 to 3 days. To enjoy it at its best, simply re-heat slices gently in the oven (covered with aluminum foil to prevent drying) or briefly in the microwave for a few seconds until warm before serving. This will help reactivate the caramel and soften the cake.
While technically possible, I highly recommend serving this plum upside-down cake fresh for the best experience. The characteristic crisp edges from the caramelized sugar are best enjoyed immediately after baking. If you freeze and then thaw the cake, it tends to lose that delightful crispness and may become a bit soggier due to moisture release during thawing. If you absolutely must freeze it, wrap individual slices tightly in plastic wrap and then foil. Thaw overnight in the refrigerator and gently warm before serving.
More Delightful Summer Fruit Recipes to Try
If you’re as much of a fan of fresh summer fruits in desserts as we are, you’ll love exploring these other fantastic recipes. Each one highlights the best of seasonal produce, offering light, flavorful, and often impressive treats perfect for any occasion.
- Almond and Peach Galette – A rustic, free-form tart bursting with juicy peaches and nutty almonds.
- Strawberry Charlotte Cake – An elegant, no-bake cake featuring ladyfingers and fresh strawberries.
- White Peach Frangipane Tart – A sophisticated tart with a creamy almond filling and delicate white peaches.
- Strawberry Custard Tartlets – Individual treats with sweet custard and fresh, ripe strawberries.
- Raspberry Mousse Cups – Light and airy mousse, bursting with intense raspberry flavor, served in convenient cups.
- Fraisier Cake – A classic French strawberry cake, rich with mousseline cream and fresh berries.
- Mango Panna Cotta – A silky smooth, tropical-inspired dessert with the sweet essence of mango.
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Recipe
Plum Upside-Down Cake
Print Recipe
Ingredients
Caramelised Plums
- 5 Plums
- 50 gr (1/4 cup) Brown Sugar
- 1/2 Lemon, Juiced, about 30ml / 2 tbsp
- 30 gr (2 tbsp) Unsalted Butter
Butter Cake
- 50 gr (1/4 cup) Brown Sugar
- 120 gr (1/2 cup) Unsalted Butter, very soft
- 3 Eggs
- 1 tsp Vanilla Extract
- 150 gr (1 cup) Plain Flour
- 100 gr (1 cup) Almond Meal
- 1 1/2 tsp Baking Powder
- 1 pinch Salt
- 1 tsp Ground Ginger, optional
- 90 ml (1/3 cup) Full Cream Milk
Instructions
Caramelised Plums
- Wash and slice your plums in half and remove the stone.
- Place the Brown Sugar, Lemon Juice and Butter in a large non-stick skillet on medium heat. When all melted and stirred, add the Plums on their sliced side (flesh side). Leave to caramelise for 5 to 10 minutes or until soft (1).
- Line a 9inch/23cm Springform Pan (2) with Baking Paper. Place the caramelised Plums at the bottom and cover with any leftover caramel, then set aside.
Butter Cake
- Preheat the oven on 180°C/350°F.
- Cream the very soft Butter and Brown Sugar for 5 minutes, using the paddle attachment of a stand or hand mixer. It needs to be paler in colour and very fluffy.
- Add the Eggs one at the time, mixing well between each addition (3), then add the Vanilla Extract.
- Sift all of the Dry Ingredients in a separate bowl: Plain Flour, Almond Meal, Baking Powder, Salt and Ground Ginger (optional).
- Add about half of the dry ingredients to the wet batter and mix it in. Whisk in the Milk, then add the rest of the dry ingredients. Stir until all combined, but try not to overwork the batter.
- Pour the batter over the caramelised plums, using a spatula to smooth it out if needed.
- Bake for about 30 minutes, then leave to cool down before removing from the pan and flipping it over. Serve warm or lukewarm.
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Notes
- You can caramelise the plums a little bit only (about 5 minutes) or push them further (about 10 minutes). Stay close to the stove to check on to avoid burning the caramel. You want plums that are nice and soft, but not so soft that they are falling apart.
- Make sure you use a Springform Pan that seals properly, as the caramel may start to leak out of the pan. As a precaution, I placed a tray lined with baking paper in the oven under the baking pan to catch any leaking caramel.
Alternatively, you can use a simple round (non-springform) pan line at the bottom with baking paper and with greased edges. - I like to whisk the eggs together in a separate bowl and add the pre-whisked eggs a little bit at the time, but that it optional.
Nutrition (per serving)