Plum Upside-Down Cake

Why You’ll Love This Recipe

This cake is simple to make yet looks impressive when inverted onto a plate. Brown sugar and butter melt into a quick caramel that soaks into the fruit, while sour cream keeps the crumb moist and plush. Warm spices add depth without overpowering the plums, and the 8-inch size is just right for weeknight baking or small gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Topping (Plum Layer)
3 tablespoons unsalted butter, softened
⅓ cup brown sugar, packed
4–5 fresh plums, pitted and thinly sliced (enough to cover the bottom of an 8-inch pan)

Cake
6 tablespoons unsalted butter, at room temperature
⅓ cup light brown sugar, packed
1 large egg, at room temperature
1 teaspoon pure vanilla extract
½ cup sour cream, at room temperature (full-fat recommended)
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground cardamom (optional)
¼ teaspoon ground ginger (optional)
¼ teaspoon sea salt

Directions

1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment.
2. Make the plum layer: In a small bowl, mash together the softened butter and brown sugar until it forms a spreadable paste. Spread evenly over the parchment-lined bottom of the pan. Arrange the plum slices in slightly overlapping concentric circles to fully cover the surface.
3. Whisk the dry ingredients: In a medium bowl, whisk flour, baking soda, cinnamon, cardamom, ginger, and sea salt.
4. Cream the butter and sugar: In a large bowl, beat the 6 tablespoons butter and ⅓ cup brown sugar until light and fluffy, 2–3 minutes.
5. Add egg and vanilla: Beat in the egg until fully incorporated, then mix in the vanilla.
6. Finish the batter: Mix in the sour cream. Add the dry ingredients and stir just until no dry streaks remain; do not overmix.
7. Assemble: Dollop the batter over the plums and gently spread to the edges; the batter will be thick.
8. Bake: 35–45 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Cool and invert: Let the cake rest in the pan for 10–15 minutes. Run a knife around the sides, place a serving plate over the pan, and invert. Carefully lift off the pan and peel away the parchment. Cool at least 15 more minutes before slicing.

Servings and timing

Serves 8
Prep time: 20 minutes
Cook time: 35–45 minutes
Rest time: 15–30 minutes (cool and invert)
Total time: about 1 hour 15 minutes

Variations

• Swap the fruit: Use firm peaches, nectarines, or apricots; slice to a similar thickness.
• Citrus lift: Add 1 teaspoon finely grated orange or lemon zest to the batter.
• Nutty twist: Sprinkle 2–3 tablespoons chopped toasted almonds or pecans over the brown sugar layer before adding plums.
• Vanilla-almond: Replace half the vanilla with ¼ teaspoon almond extract.
• Spiced-up: Increase cinnamon to 1 teaspoon or add a pinch of cloves for a cozier profile.
• Gluten-free: Use a 1:1 gluten-free all-purpose flour blend; check doneness at the early end of the range.
• Dairy-free: Swap butter for a quality dairy-free baking stick and use a thick dairy-free yogurt in place of sour cream.

Storage/Reheating

Store covered at room temperature for up to 1 day or refrigerate up to 4 days. For longer storage, wrap slices tightly and freeze up to 3 months. Reheat slices in a 300°F (150°C) oven for 8–10 minutes until just warm; avoid microwaving for too long as it can make the plum layer weep.

FAQs

What kind of plums work best?

Any firm, ripe but not mushy variety works. Black or red plums give the most dramatic color.

Can I use frozen plums?

Yes thaw, pat very dry, and slice. Expect a bit more syrup; bake toward the longer end of the time range.

Why did my topping stick to the pan?

Make sure the pan is well-greased and lined with parchment, and let the cake rest 10–15 minutes before inverting.

My cake is dense what went wrong?

Overmixing after adding flour can toughen the crumb. Beat only until the dry ingredients are incorporated.

Can I make this in a 9-inch pan?

Yes. The cake will be slightly thinner and may bake 5 minutes faster. Check early.

Do I need to peel the plums?

No. The skins add color and hold the slices together during baking.

Can I reduce the sugar?

You can trim 1–2 tablespoons from either the topping or batter, but reducing too much can affect caramelization and moisture.

How do I know when it’s done?

A toothpick should come out clean or with a few moist crumbs, and the center should spring back lightly when pressed.

Can I make it ahead?

Bake the cake up to a day in advance and keep it covered at room temperature. For the freshest look, invert shortly before serving.

Can I add a streusel?

Yes sprinkle a light cinnamon-almond streusel over the batter before baking, but keep it thin so it doesn’t overshadow the fruit.

Conclusion

This Plum Upside-Down Cake combines a buttery, tender crumb with glossy, caramel-kissed fruit for a dessert that feels both homey and special. With simple pantry staples, flexible variations, and make-ahead ease, it’s a reliable showpiece for any table.

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