I’m officially obsessed with this Plum Upside Down Cake! The cake itself is so moist and the plums are so lovely baked in the caramel sauce. This is truly a perfect little cake!
I almost didn’t bake this because I was disappointed in the quality of plums I bought but let me tell you: the plums are positively transformed by the caramel. They were amazing; so soft and sweet!
It’s classic to serve an upside down cake warm with ice cream but I also ate it cold from the fridge (refrigerate any leftovers) and it was absolutely amazing.
I hope you love this gorgeous cake as much as I do!
Plum Upside Down Cake
7-8 fresh plums
1 1/2 cups granulated sugar (divided use)
1 stick unsalted butter, at room temperature
3 large eggs, at room temperature
1 tsp vanilla extract
3/4 tsp baking powder
1/2 tsp salt
1 cup flour
Serving suggestion: vanilla ice cream or whipped cream
- Preheat oven to 350 degrees. Thoroughly grease the bottom and sides of an 8″ cake pan. Optional but recommended: line the bottom of the pan with parchment paper and grease the parchment paper.
- Quarter plums and arrange in a swirl pattern in the bottom of prepared pan.
- In a small sauce pan, cook 1/2 cup of sugar with 3 Tbsp water over medium-high heat until the sugar turns an amber color. Immediately pour caramel over plums.
- In a medium bowl, beat butter with 1 cup of sugar until combined, then beat in eggs one at at time. Add vanilla, then sprinkle flour, baking powder, and salt and mix just until combined.
- Spread cake batter evenly over plums, then bake in preheated oven for 30-35 minutes. Let cool for twenty minutes, then run a knife around the edges and flip onto serving platter. Serve warm with ice cream or whipped cream.
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