Caramelized Plum Upside-Down Cake Recipe

This Plum Upside-Down Cake is a delightful summer dessert. Caramelized plums sit beneath a light almond-meal butter cake, creating a moist, flavorful treat that’s perfect for dinner parties or afternoon tea.

Why we love this recipe

Plums are often overlooked, but when they are in season they bring such bright, complex flavor to desserts. This Plum Upside-Down Cake pairs gently caramelized plums with a soft almond-and-butter cake for an excellent balance of sweet and tart. The plums are caramelized in brown sugar, butter and lemon juice, then baked beneath a tender almond-flavored cake. Flipping the cake after baking reveals glossy, sticky fruit and a beautifully browned top — a simple but impressive finishing touch.

Using almond meal in the batter keeps the cake tender and moist while contributing a delicate nutty note. Because the plums are roasted first in the caramel, their juices and flavor are concentrated, so every slice has a rich, luscious fruit layer.

Ingredients

This recipe has two components: the caramelized plums and the butter-and-almond cake. Quantities are listed in the recipe card below; the notes here explain the role of each component.

Caramelizing the plums first concentrates their flavor and prevents them from releasing too much juice into the batter during baking. The cake itself is a simple butter cake enriched with almond meal for extra moisture and texture.

Brown Sugar Caramelised Plums

The caramel is made from brown sugar, butter and a little lemon juice to balance the sweetness. If you prefer a sweeter finish you can omit the lemon, but the acidity helps lift the flavors.

To caramelize the plums, you will need (quantities in recipe):

• Fresh plums
• Brown sugar
• Lemon juice
• Unsalted butter

Butter and Almond Cake Batter

The cake uses a combination of plain flour and almond meal, which keeps it light yet moist. The batter follows the classic creaming method: butter and sugar are creamed until pale and fluffy, then eggs and dry ingredients are folded in with a little milk.

For the almond butter cake, you will need (see recipe for exact amounts):

• Unsalted butter (very soft)
• Brown sugar
• Eggs
• Vanilla extract
• Plain flour
• Almond meal
• Baking powder
• Salt
• Ground ginger (optional)
• Full-cream milk

How to make Upside-Down Cake with Plums

There are two main stages: roast the plums in a lemon-and-brown-sugar caramel and arrange them in the pan; then prepare the almond-butter cake batter and pour it over the caramelized fruit.

How to caramelise plums

When working with brown sugar it’s best to add liquids while melting so the sugar doesn’t burn. Brown sugar can darken quickly, so use a low to medium heat and watch closely.

• Wash and halve the plums, removing the stones.
• In a large non-stick skillet, combine brown sugar, butter and lemon juice over low-medium heat until melted and combined.
• Place the plum halves, cut side down, into the caramel and cook for about 5–10 minutes until the fruit is softened but not falling apart.
• Transfer the plums to the bottom of a lined 9-inch (23 cm) pan, spooning any remaining caramel over the fruit. Set aside while you make the batter.

Tip: If you’re using a springform pan, make sure it seals well to prevent leaking. As a precaution, place a tray lined with baking paper under the pan to catch any drips.

Upside Down Cake Batter

This almond-based cake follows the creaming method. Beat very soft butter with brown sugar until pale and airy, then incorporate the eggs, vanilla, dry ingredients and milk. Don’t overmix once the flour is added to keep the cake tender.

• Cream very soft butter and brown sugar for about 5 minutes until pale and fluffy.
• Add eggs one at a time, mixing between additions, then stir in vanilla.
• Sift together the dry ingredients (plain flour, almond meal, baking powder, salt and optional ground ginger).
• Add half the dry ingredients to the creamed mixture, then the milk, then the remaining dry ingredients. Mix until just combined.
• Drop spoonfuls of batter over the arranged plums and gently smooth with a spatula without disturbing the fruit.
• Bake until a skewer inserted into the center comes out clean, then cool slightly, release from the pan and invert onto a serving plate so the caramelized plums are on top. Serve warm or at room temperature.

Recipe FAQs

More Summer Fruit Recipes

• Almond and Peach Galette
• Strawberry Charlotte Cake
• White Peach Frangipane Tart
• Strawberry Custard Tartlets
• Raspberry Mousse Cups
• Fraisier Cake
• Mango Panna Cotta

Made this recipe? Let us know by leaving a comment below and tag us on Instagram @a.baking.journey with a photo of your cake!

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