Plum Upside-Down Cake

This vibrant upside-down cake is a celebration of seasonal fruits! Tender vanilla cake is topped with juicy, caramelized plums, creating a stunning dessert that's as easy on the eyes as it is on the palate. Perfect for a potluck or a casual weekend treat, this cake is sure to be a crowd-pleaser.

Beyond Basic: Upside-Down Delight

Upside-down cakes are a baking marvel – simple to prepare yet boasting impressive results. This recipe features a buttery brown sugar caramel sauce as the base, which gets infused with the flavor of the plums as the cake bakes. The cake itself is a classic one-bowl wonder, light and fluffy thanks to creamed butter and sugar.

The beauty of this dessert lies in its versatility.  Choose your favorite type of plum – yellow, red, black, or even a combination – for a harmony of colors and flavors.  This recipe is also easily adaptable to other fruits, like peaches, nectarines, or even pears.

Effortless Elegance: Baking Simplicity at its Finest

This plum upside-down cake is surprisingly easy to make.  Here are a few tips for guaranteed upside-down cake success:

• Melty Magic: Ensure your butter is completely melted for the brown sugar caramel sauce. This ensures a smooth and consistent sauce that coats the plums beautifully.

• Ripeness is Key: Use ripe plums for the best flavor and texture.  Ripe plums will soften slightly during baking, creating a delightful jammy layer beneath the cake.

• Flip with Flair:  Inverting the cake onto a plate can be a nerve-wracking moment. Relax!  Run a knife around the edges of the cake pan to loosen it before inverting.  If any plums seem stuck, gently nudge them with a spoon.

Brown Sugar Bliss: The Sweet Foundation

The base of this cake is a simple yet decadent brown sugar caramel sauce. Here's what makes it so special:

• Rich and Buttery:  The combination of melted butter and brown sugar creates a rich and flavorful base for the plums.

• Touch of Warmth:  A pinch of cinnamon adds a touch of warmth and complexity to the caramel sauce, complementing the sweetness of the plums.

Fresh Plum Perfection: A Burst of Summer Flavor

The star of the show in this cake is, of course, the plums! Here's why they work so well:

• Sweet & Tart:  Plums offer a delightful balance of sweetness and tartness, perfectly cutting through the richness of the cake and caramel sauce.

• Soft & Juicy:  Ripe plums soften during baking, creating a beautiful jammy layer that adds another dimension of texture and flavor to the cake.

Pro Tip: Feeling adventurous? Don't be afraid to add a splash of vanilla extract or a pinch of freshly grated ginger to the brown sugar caramel sauce for an extra layer of flavor complexity.

Plum Upside-Down Cake

Moist and delicious buttery cake topped with sweet and tangy caramelized plums.

SERVINGS: 8 SERVINGS | TIME: 2 HOURS | SOURCE: BAKED & SMOKED

Ingredients

For Plum Topping

• 3/4 cup granulated sugar

• 1/3 cup water

• 2 tablespoons unsalted butter, softened

• 1 1/2 lbs medium lemon plums or nectarines (about 6) pitted and cut into 1/4 inch slices

For the Cake

• 1/2 cup creme fraiche

• 2 tablespoons milk ( I used non-dairy oat milk)

• 2 teaspoons pure vanilla extract

• 1 1/2 cups all-purpose flour

• 2/3 cup granulated sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 sticks unsalted butter, softened to room temperature

• 2 large eggs, beaten

Preparation

Step 1

Preheat the oven to 350 F. In a small saucepan, combine the sugar and water and bring to a boil over high heat without stirring until an amber-colored caramel forms (about 7 - 10 minutes). Remove from the heat and whisk in the butter. Immediately pour the caramel into a 9-inch cake pan and carefully arrange the plum wedges in the caramel.

Step 2

In a small bowl, whisk together the crème fraîche, milk and vanilla and set aside. In a stand mixer using the whisk attachment, mix flour, sugar, baking powder, baking soda and salt. Beat in the butter at a low speed until the mixture resembles wet sand, about 1 minute.

Step 3

Beat in the eggs until incorporated, then mix on medium-high until light and fluffy. Scrape down the side of the bowl before adding the crème fraîche mixture and beat until smooth, about 30 seconds. Pour the batter over the plums and gently spread in an even layer.

Step 4

Bake the cake in the center of the oven for 55 to 60 minutes, until golden and springy. Let cool in the pan on a rack for 30 minutes, before inverting the cake onto a serving plate. Cut into wedges and serve warm or at room temperature with vanilla cream or whipped cream.