Looking for plum dessert ideas? Then you have to try this scrumptious Plum Upside Down Cake! This irresistible treat features a flavorful, moist cake layer topped with sweet, juicy plums. So impressive looking, yet so easy to make ... the perfect summer dessert!
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I've been eating tons of plums this summer. Unlike other summer fruits which only taste great 50% of the time (I'm looking at you peaches!), plums are reliably delicious, and I can't seem to get enough.
This juicy fruit makes a wonderful snack, but I love using plums in recipes, too (like this unique pizza). Of course, with their sweet-tart flavor, they're perfect for desserts ... like my favorite new treat, this scrumptious Plum Upside Down Cake!
You are going to love this yummy Plum Cake! This cake layer is rich, moist, and has a subtle lemon flavor, and the plum topping is sweet and juicy. It's impossible to stop at one bite, and you may just be tempted into another slice!
Best of all, this plum-topped cake looks fancy, but it's quite easy to make! Perfect for serving your family and for impressing guests at a dinner party.
Ready to get started? Then keep reading for all the details!
Ingredients
This recipe uses basic ingredients you can find in any grocery store! Here's what you'll need:
- Plums - Of course, you'll need some plums! I used red plums, but black plums will also work. Be sure to choose plums that are ripe, but not too soft, or they may release too much juice as they cook.
- Topping - You'll mix the plums with brown sugar, lemon zest, cornstarch, and unsalted butter to create the tangy topping.
- Cake - The cake layer is rich and buttery. It's made with all-purpose flour, sugar (granulated and brown), baking powder, eggs, sour cream, lemon juice, butter, vanilla extract, and salt.
This recipe is naturally vegetarian!
You'll Also Need
To make the Plum Cake, you'll need parchment paper, a 9-inch round cake pan (nonstick works best), a whisk, two bowls (one large and one medium), and wire baking rack. A microplane zester is one of my most used kitchen tools, and it makes zesting the lemon super easy and quick.
How to Make Plum Upside Down Cake
This yummy Plum Cake is surprisingly easy to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Start the topping. Begin by whisking together the brown sugar, cornstarch, and half the lemon zest.
- Add plums. Stir the plums into the sugar mixture, then mix in the melted butter.
- Arrange plums in pan. Spray your cake pan with nonstick spray. Then line the pan's bottom with a circle of parchment and spray the paper with nonstick spray, too. Arrange the plum topping over the parchment paper, overlapping the slices, as needed to fit. Tip: The parchment paper stops the topping from sticking to the pan, and it also makes it easier to remove the cake.
- Make cake batter. To make the batter, you'll whisk together the flour, baking soda, and salt in a large bowl. In a separate bowl, whisk together the sugars (granulated and brown) and two eggs. Next, you'll whisk the butter into the sugar mixture, followed by the sour cream, lemon juice, remaining lemon zest, and vanilla extract. Add these wet ingredients to the flour mixture, then whisk everything together until just combined.
- Cover plums with batter. Pour the batter into the pan, spreading it evenly over the plums.
- Bake. Transfer the cake to your oven, then bake the dessert until a toothpick inserted into the center comes out clean. Let the cake cool for at least 15 minutes on a wire baking rack. Tip: Keep an eye on the cake as it bakes. If any plum juice starts to bubble over, place a baking sheet on the rack below to catch the juices.
- Flip cake and serve. When the cake has cooled slightly, position a large plate or serving tray over the the pan. Holding the pan and plate together, flip the cake onto the plate. Carefully remove the pan and parchment paper, then spoon any juices left in the pan onto the cake. Tip: If you're concerned that the cake won't easily release from the pan, run a thin knife around the pan's edge before flipping it. A gentle shake (or tap) before removing the pan from the cake can also help.
Okay, wasn't that easy? And so worth it ... you are going to love each and every bite of this mouthwatering Plum Upside Down Cake!
Tip: You can arrange the plums concentric circles, like I did, or just press the plums into an even layer (no arranging required). The most important thing is to avoid any gaps between the plums, because the batter will bubble up between the fruit.
Variations
Feel like experimenting with the recipe? Here are a few ideas to try:
- Fruit - Pair the plums with another fruit, such as peaches, raspberries, blueberries, or blackberries. You could also swap in plum hybrids, like pluots, plumcots, and apriums.
- Nuts - Stir some chopped nuts (like walnuts, almonds, or pecans) into the topping for a crunchy texture and nutty flavor.
- Citrus - Replace the lemon zest and juice with orange or lime.
- Spices - Add warm spices, such as ginger, cinnamon, and cardamom to the topping.
Serving Suggestions
This Upside Down Plum Cake can be enjoyed warm or at room temperature. It's tasty served plain, but even even more delicious topped with whipped cream or a scoop of vanilla ice cream.
Storage
There's lot of moisture in this plum dessert, so it will look and taste its best when eaten within a day or two. However, you may store any leftovers in an airtight container at room temperature (if your home is cool) or refrigerated (if your home is warm) for up to four days. For the best texture, let refrigerated cake sit at room temperature for at least 30 minutes before serving.
Related Recipes
If you loved this recipe, make sure to try my Rhubarb Upside Down Cake (or perhaps this Savory Plum Pizza) next! And you'll love these other fruit-forward desserts, too:
- Mixed Berry Crumble
- Peach Crumble or Peach Crisp
- Mango Sorbet
- Blueberry Compote or Strawberry Compote
- Strawberry Frozen Yogurt
- Cherry Tarts
- Raspberry Bread Pudding
- Strawberry Chocolate Parfait
- Fruit Pizza Cookies
Plum Upside Down Cake
Ingredients
- nonstick cooking spray
For Topping:
- 6 medium plums
- ½ cup light brown sugar, lightly packed
- 1 tablespoon cornstarch
- 1 large lemon, zested and juiced
- 2 tablespoons unsalted butter, melted
For Cake:
- 1 cup + 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ⅔ cup granulated sugar
- ¼ cup light brown sugar, lightly packed
- 2 large eggs
- 6 tablespoons unsalted butter, melted
- ½ cup sour cream
- 1 teaspoon vanilla extract
Equipment
- 9-inch round cake pan
- Whisk
Instructions
- Preheat oven to 350 degrees (177 C).
- Spray a 9-inch round cake pan with nonstick cooking spray. Line bottom of pan with a circle of parchment paper, then spray parchment paper with more nonstick cooking spray. Set aside.
Prepare Topping:
- Halve and pit plums. Slice into wedges ½-inch thick.
- Whisk together brown sugar, cornstarch, and half of the lemon zest in a large bowl. (Save remaining zest and juice for cake batter).
- Add plums to sugar mixture, then mix until well combined.
- Stir melted butter into plum mixture.
- Arrange plums in bottom of prepared cake pan, overlapping slices to fit. Sprinkle any remaining butter-sugar mixture over top. Set aside.
Prepare Cake:
- Wipe out bowl used for topping, then add flour, baking powder, and salt. Whisk to combine.
- In a separate medium-sized bowl, whisk together granulated sugar, brown sugar, and eggs until well combined.
- Whisk melted butter into sugar mixture. Then add sour cream, vanilla, remaining lemon zest, and 1 tablespoon lemon juice. Whisk until well combined.
- Add wet ingredients to flour mixture, then whisk together until just combined.
- Pour batter over plums, smoothing to evenly fill pan.
- Bake cake until a toothpick inserted in the center comes out clean, about 45 to 50 minutes. (If the plum juice bubbles over as the cake bakes, place a baking sheet on the rack below to catch the juices.)
Flip + Serve:
- Let cake cool on wire rack for at least 15 minutes.
- Center a large plate (or platter) over cake pan. Holding the pan and plate together, flip the cake over.
- Carefully remove pan and parchment paper from cake. Drizzle any syrup remaining in pan over cake.
- Serve warm or at room temperature. Enjoy!
Notes
Nutrition
