This classic plum upside-down cake makes a lovely centerpiece to any table. The fruit and sugar make a warm, sticky & sweet sauce. Serve it warm for even more of a treat!
It’s funny how many recipes I end up coming up with because my son has a loose tooth and can’t eat fruit I bought for his school lunches. This is one of those recipes.
I had a banana upside-down cake go horribly wrong a couple of weeks ago and I’ve been looking for an opportunity to redeem myself. I didn’t have very many plums left so I almost didn’t make this. I thought about a crumble or some muffins but decided that the cake didn’t have to be covered with fruit because I knew the juice from the plums would be more than enough to add flavor and I was definitely right.
This cake came out amazing. It was so good and so beautiful that I’ve added it to my Thanksgiving menu. I know it’s a bit retro, but retro rocks and this is going to make a fabulous centerpiece my dessert spread! It’s a fabulous served with my Easy No Churn Vanilla Bean Ice Cream.
The best part of this cake is how simple it is to make. I started with placing the fruit in a well-greased cake pan. I used a 9″ springform pan, but any deep pan with the same type of dimensions will do. Just be careful – if you’re not 100% sure that your springform pan has a good seal – don’t risk it. If it leaks, it will make a huge mess of your oven!
Then I melted some butter with some brown sugar and poured it on top of the fruit.Then I made the cake batter and poured that on top of the fruit mixture.
Baked it for an hour and it came out with an amazing sticky, sweet and delectable sauce! We ate it warm and I highly recommend it, but I must admit that it tasted great at room temperature as well!
Please note – this recipe uses Golden Syrup is common in English baking and I’ve fallen in love with it since moving here. I know it can be hard to find in the US, so you can buy it here on Amazon.(As an Amazon Associate, a small commission is made from qualifying purchases).
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Plum Upside Down Cake
For the topping:
- ½ cup butter
- 1 cup brown sugar packed
- 6-8 plums halved and pitted, any variety
- 1 tablespoon golden syrup or golden corn syrup
For the cake:
- ¾ cup all-purpose
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup vegetable oil
- ¾ cup super fine sugar
- 1 large eggs
- ¼ cup sour cream
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 pinch nutmeg
- 1 pinch cinnamon
- Preheat oven to 350f/170c
- Grease a deep 9” round cake pan (I used a springform pan, but please make sure your’s is leak proof or your oven will be a mess!
- Arrange the plums around the pan however you wish. Mine didn’t cover the entire pan because I didn’t have enough, but the more the better.
- Melt the butter in a small saucepan, add the brown sugar and syrup (if using) and cook on low heat just until combined and smooth (do not allow to simmer).
- Pour the sugar mixture over the plums and set aside.
- Sift together the flour, baking soda, baking powder, sugar, and salt and add to a mixer or food processor.
- Add the oil, egg, sour cream, milk vanilla, nutmeg & cinnamon on at a time. After each addition, beat until well blended.
- Pour the batter evenly over the pan to cover the plums.
- Bake 1 hour or until a tester comes out clean.
- Let the cake cool for 20-30 minutes in the pan. Place a serving plate over the cake and invert the pan, lifting it to reveal the pineapple now on top. Serve warm or at room temperature.