This caramelized plum upside down cake can be made in a 10-inch cast iron skillet or a deep 9-inch cake pan. An easy, unique method for making the caramel means it flips out flawlessly, and you don't need a mixer of any kind to make it. We're just going to stir and whisk things together gently, in good old-fashioned mixing bowls like grandma would have done.
This caramelized plum cake is a gorgeous dessert with a trick up its sleeve that makes it easier and less risky than your average upside down cake situation. Once you learn the secret, you can use it to make mango upside down cake and caramel apple upside down cake, too!
We are not melting sugar and butter in a hot pan before baking, risking ruined caramel (and frayed nerves) before we even get started. Instead, we'll mix brown sugar with softened butter and smear it on the bottom of the pan so it creates the caramel as it bakes!
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Key ingredients
- Plums: You can use any type or color of plum for this upside down cake! Look for plums that are not too firm and not too ripe. You want them to have just a bit of give when pressed.
- Brown sugar and softened butter: This is the secret mixture that makes this cake flip out perfectly. We'll mix these together and spread it on the bottom of the pan to make the caramelized topping.
- Melted butter and plain yogurt: There's no need for a mixer when you're working with cooled melted butter! The yogurt adds moisture, helps the cake rise, and ensures a tender crumb, I also use it in the batter for my mixed berry cake.
- Ground ginger: I love the zing of ginger with these beautifully sweet plums.
- Lemon juice and zest: A hint of lemon in the batter adds a bit of acidity to cut through the sweetness of the caramel. I love to use citrus zest in baking recipes to infuse flavor into the batter and add a top note of aroma!
*Ingredients with measurements are listed in the recipe card below.
How to make a caramelized plum upside down cake
Recipe adapted from multiple sources including Melissa Clark via New York Times Cooking, and Erin Jeanne McDowell via Food52.
Step 1: Make the brown sugar caramel topping
Preheat the oven to 350°F. Generously butter the sides of the pan, then combine the softened butter and brown sugar and spread them evenly on the bottom. (If using a cake pan, line the bottom with parchment paper first.)
Step 2: Slice the plums
Use a good chef's knife to slice the plums into thin wedges and set aside. Do not add to the pan yet.
Step 3: Prepare the wet and dry ingredients (do not combine yet!)
In a large mixing bowl, whisk the flour, ginger, baking powder, baking soda, and salt.
Use a microplane grater to zest the lemon, then juice it. In another large bowl, whisk together the melted butter, vanilla, sugar and lemon zest.
Whisk the eggs into the melted butter mixture one at a time.
Finally, add the yogurt and lemon juice to the liquid ingredients and whisk until completely incorporated.
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Step 4: Arrange the plums in the pan
Arrange the plum slices on top of the brown sugar mixture. It's important to do this before finishing the cake batter.
Step 5: Combine wet and dry ingredients
Add the dry ingredients to the wet in two batches. Stir gently until there are no lumps of flour remaining. Pour the batter over the plums in the pan and spread evenly.
Step 6: Bake and cool
Bake for about 40-45 minutes until the cake is deeply golden brown and a tester inserted into the center of the cake comes out clean. Remove from oven and immediately run a knife or offset spatula around the outside edge of the cake.
Let the cake cool in the pan for about 10 minutes, then cover with a large serving plate and carefully and quickly flip the cake out onto the plate. Let cool for 30 to 60 minutes before serving.
Don't wait longer than 10 minutes to flip it!
You must leave the cake in the pan for the initial cooling. BUT don't leave it any longer than 10 minutes. The pan will stay hot for quite some time (especially if you're using a cast iron skillet) and continue to cook the cake. We just want to leave it long enough for the caramelized plum topping to release but not be completely liquid, then turn the cake out.
Expert tips
- Pan size is important: If using a cake pan, it must be 9-inches in diameter and at least 2 inches deep. Do not use a shallow cake pan, it will overflow, believe me, I tested it! If using a cast iron skillet, it must be a 10-inch size.
- Don't add the plums to the pan until just before you finish the batter: Once they touch the sugar they will start macerating and releasing too many juices.
- Combining wet and dry ingredients should be your last step before baking: As soon as they meet, the rising agents will activate so you need to get the cake into the oven as soon as possible. If the batter is just sitting while you are taking the time to arrange the plums in a pretty design you risk winding up with a dense, flat cake.
- The cake will be deeply golden brown: Trust the process and don't remove it too soon. You don't want to risk raw batter in the middle.
More baking recipes with stone fruit
Fruity desserts for the win!
- A Peach Crumble is never not welcome in the summer.
- Cherry Clafoutis sounds super fancy, but it's really super simple.
Debra's Details: This plum upside down cake is easy, beautiful, and foolproof!
- Use any type of plum that you like, or a mix of different kinds would be so pretty!
- The lemon-ginger cake batter is the perfect match for the caramelized plums.
- No mixer needed!
- Yogurt and melted butter keep the cake moist and delicious.
- The method of making caramel from softened butter and brown sugar on the bottom of the pan means the cake flips out flawlessly!
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Recipe
Caramelized Plum Upside Down Cake with Lemon and Ginger
Equipment
- 10" cast iron skillet or 9-inch cake pan that is at least 2 inches deep
Ingredients
Caramelized plum topping
- 3-5 plums variable depending on size
- 4 tablespoon softened unsalted butter
- ⅓ cup brown sugar
Cake Batter
- 1½ cups all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 teaspoon ground ginger
- ½ cup melted unsalted butter
- 1 cup sugar
- zest of one lemon
- 2 eggs
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
- ½ cup plain yogurt
Instructions
- Preheat the oven to 350°F.
- Generously butter the sides of the pan. If using a cake pan, butter the bottom and line with a circle of parchment paper. Combine the softened butter and brown sugar and spread them evenly on the bottom of the pan.
- Slice the plums into thin wedges and set aside. Do not add to the pan yet. See notes below.
- In a large mixing bowl, whisk the flour, ginger, baking powder, baking soda, and salt.
- Use a microplane grater to zest the lemon, then juice it. In another large bowl, whisk together the melted butter, sugar, vanilla, and lemon zest.
- Whisk the eggs into the melted butter mixture one at a time.
- Finally, add the yogurt and lemon juice to the liquid ingredients and whisk until completely incorporated.
- Arrange the plum slices in the pan on top of the brown sugar mixture. It's important to do this before finishing the batter. See note below.
- Add the dry ingredients to the wet in two batches, using a silicone spatula to combine the ingredients. Stir gently, smoothing the batter until there are no lumps of flour remaining. The batter will be thick, but full of airy bubbles from the activation of the rising agents.
- Pour the batter over the plums in the pan and gently spread evenly. Bake for about 40-45 minutes until the cake is deeply golden brown and is pulling away from the sides of the pan, and a tester inserted into the center of the cake comes out clean. Remove from oven and immediately run a knife or offset spatula around the outside edge of the cake.
- Let the cake cool in the pan for about 10 minutes but no longer, then cover the skillet with a large serving plate and carefully flip the cake out onto the plate. Let cool for 30 to 60 minutes before serving.
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Notes
- Pan size is important: If using a cake pan, it must be 9-inches in diameter and at least 2 inches deep. Do not use a shallow cake pan, it will overflow! If using a cast iron skillet, it must be a 10-inch size.
- Don't add the plums to the pan until just before you finish the batter: Once they touch the sugar they will start macerating and releasing too many juices.
- Combining wet and dry ingredients should be your last step before baking: As soon as they meet, the rising agents will activate so you need to get the cake into the oven as soon as possible. If the batter is just sitting while you are taking the time to arrange the plums in a pretty design you risk winding up with a dense, flat cake.
- The cake will be deeply golden brown: Trust the process and don't remove it too soon. You don't want to risk raw batter in the middle.
- Don't leave it to cool in the pan longer than 10 minutes: You need to let it cool in the pan so it will start to contract and release freely. But the pan is hot and will continue to cook the cake which could make it tough, and if left too long, the caramel will start to harden if left too long and you won't be able to flip it.
- To store: This cake tastes best the day it is made, but you can store it covered or in an airtight container on the countertop for a couple of days.
- To freeze: Cut into slices and wrap them individually for a treat whenever you get a craving. To serve, place in the microwave for 30-60 seconds and voilà, delicious cake!
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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