Description
This stunning Plum Upside-Down Cake features juicy caramelized plums atop a tender, buttery sponge infused with warm spices and citrus zest. It’s a showstopping dessert that’s surprisingly easy to make and bursting with seasonal flavor.
Ingredients
Scale
- 5–6 fresh plums, halved and pitted
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a small bowl, mix brown sugar and a few pats of butter, then spread evenly in the bottom of the pan.
- Arrange plum halves cut-side down over the brown sugar layer.
- In a mixing bowl, whisk flour, baking powder, cinnamon, and salt.
- Cream butter and granulated sugar until fluffy. Add eggs one at a time, then mix in vanilla and lemon zest.
- Alternate adding dry ingredients and milk to the wet mixture until smooth.
- Pour the batter over the plums and smooth the surface.
- Bake for 40–45 minutes until a toothpick inserted in the center comes out clean.
- Let cool for 10–15 minutes, then invert carefully onto a serving plate.
- Serve warm or at room temperature with whipped cream or ice cream if desired.
Notes
- Use ripe but firm plums for best texture and presentation.
- Grease the pan well to prevent sticking during the flip.
- Let the cake cool slightly before inverting for cleaner results.