Plum Upside-Down Cake Recipe

Introduction

This plum upside-down cake is a delightful twist on a classic dessert, featuring juicy plums caramelized at the base. Moist and tender, it’s an inviting treat perfect for showcasing seasonal fruit and impressing guests or family alike.

Ingredients

• 150ml sunflower oil, plus extra for the tin
• 50g butter, softened
• 300g light brown soft sugar
• 6 plums, stoned and cut into 8 wedges
• 284ml pot buttermilk
• 1 tsp vanilla extract
• 4 eggs
• 325g self-raising flour
• ½ tsp bicarbonate of soda

Instructions

1. Step 1: Preheat your oven to 180°C (160°C fan) or gas mark 4. Oil and line the base of a deep 20cm springform cake tin with baking paper.
2. Step 2: In a small bowl, combine the softened butter with 50g of the light brown soft sugar. Spread this mixture evenly over the base of the prepared tin.
3. Step 3: Arrange the plum wedges on top of the butter and sugar mixture in concentric circles, covering the base completely.
4. Step 4: In a large bowl, whisk together the buttermilk, vanilla extract, sunflower oil, the remaining sugar, and eggs. Beat for 1-2 minutes until smooth and combined.
5. Step 5: Sift in the self-raising flour and bicarbonate of soda. Stir gently until you have a smooth batter with no lumps.
6. Step 6: Carefully pour the batter over the arranged plums in the cake tin, spreading it evenly.
7. Step 7: Bake in the preheated oven for 45 minutes to 1 hour, or until a skewer inserted into the center comes out clean.
8. Step 8: Allow the cake to cool completely in the tin. Once cooled, run a knife around the edge, remove the springform, and invert the cake onto a serving plate so the plums are on top.

Tips & Variations

• Use ripe but firm plums for the best texture and caramelization without becoming mushy.
• If plums aren’t in season, try substituting with peaches or nectarines.
• For extra flavor, sprinkle a little cinnamon or cardamom over the plums before adding the batter.
• Make sure to cool the cake fully before inverting to avoid breaking or sticking.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 4 days and bring to room temperature before serving. Reheat slices gently in the microwave for 15-20 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity, which helps the cake rise and stay tender.

How do I prevent the cake from sticking to the tin?

Be sure to thoroughly oil and line the base of the tin with baking paper. Also, let the cake cool fully before attempting to remove and invert it to avoid sticking and breaking.

Plum Upside-Down Cake Recipe

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★★★★★

4.9 from 150 reviews

• Author: Jack
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x

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Description

This Plum Upside-Down Cake is a delightful autumn dessert featuring juicy plum wedges baked beneath a moist, fluffy batter. The cake is flavored with vanilla and buttermilk, creating a tender crumb that complements the caramelized fruit topping. Perfect for a cozy afternoon treat or a charming dessert, this cake showcases seasonal plums in a simple yet elegant way.

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Ingredients

Scale 1x2x3x

For the Plum Topping

• 150ml sunflower oil, plus extra for the tin
• 50g butter, softened
• 300g light brown soft sugar
• 6 plums, stoned and cut into 8 wedges

For the Cake Batter

• 284ml pot buttermilk
• 1 tsp vanilla extract
• 4 eggs
• 325g self-raising flour
• ½ tsp bicarbonate of soda

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Instructions

1. Prepare the Oven and Tin: Heat the oven to 180°C (160°C fan)/gas mark 4. Oil and line the base of a deep 20cm springform cake tin to prevent sticking.
2. Create the Plum Topping Base: In a bowl, combine the softened butter with 50g of the light brown soft sugar. Spread this mixture evenly over the base of the lined tin to form a caramel-like foundation. Arrange the plum wedges on top of this butter-sugar layer in concentric circles, making sure they are evenly spaced.
3. Mix the Batter: In a large mixing bowl, pour in the buttermilk, vanilla extract, sunflower oil, remaining sugar, and crack in the eggs. Beat the mixture for 1-2 minutes using a fork or whisk to thoroughly incorporate the eggs and sugar. Add the self-raising flour and bicarbonate of soda, mixing until smooth and free of lumps.
4. Pour Batter Over Plums: Carefully pour the prepared smooth batter over the arranged plums in the tin, spreading gently if needed to cover the fruit evenly.
5. Bake the Cake: Place the cake tin in the preheated oven and bake for 45 minutes to 1 hour. Test the cake’s doneness by inserting a skewer into the center; it should come out clean when the cake is fully cooked.
6. Cool and Invert: Allow the cake to cool completely in the tin to help it set. Once cooled, carefully remove the cake from the tin and invert it onto a serving board or plate, revealing the caramelized plum topping.

Notes

• Ensure the cake is fully cooled before inverting to avoid breaking the delicate topping.
• If fresh plums are not in season, frozen plums can be used but should be thawed and drained well.
• This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
• Using a springform tin makes it easier to invert the cake without damage.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: plum upside-down cake, autumn dessert, fruit cake, buttermilk cake, caramelized plums