Plum Upside Down Cake: A Delicious & Easy Recipe

Plum Upside Down Cake: Prepare to be captivated by a dessert that’s as visually stunning as it is delicious! Imagine sinking your fork into a moist, buttery cake, its crumb infused with the sweet-tart flavor of perfectly caramelized plums. This isn’t just a cake; it’s an experience, a delightful journey for your taste buds that will leave you craving more.

Upside-down cakes, with their fruit-laden tops transformed into glistening, caramelized masterpieces, have a rich history. While the exact origins are debated, the technique of baking fruit at the bottom of a pan dates back centuries, evolving from skillet cakes cooked over open fires. The beauty of this method lies in its simplicity and the way it intensifies the fruit’s natural sweetness, creating a sticky, irresistible topping.

People adore Plum Upside Down Cake for several reasons. The combination of the tender cake and the soft, jammy plums is simply divine. The slight tanginess of the plums cuts through the richness of the cake, creating a perfect balance of flavors. Plus, it’s surprisingly easy to make! This recipe is perfect for impressing guests or simply treating yourself to a comforting and elegant dessert. The vibrant colors of the plums also make it a showstopper, guaranteed to brighten any table. So, let’s get baking and create a Plum Upside Down Cake that will become a new family favorite!

Ingredients:

• For the Caramel:
• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water
• 2 tablespoons unsalted butter, cut into pieces
• 1/4 teaspoon salt
• For the Plum Topping:
• 1 1/2 pounds (680g) ripe plums, halved and pitted
• 1 tablespoon lemon juice
• 1 tablespoon brown sugar (optional, for extra sweetness)
• For the Cake Batter:
• 1 1/2 cups (192g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) buttermilk (or milk with 1/2 tablespoon lemon juice added and left to sit for 5 minutes)

Making the Caramel

1. Combine Sugar and Water: In a medium saucepan, combine the granulated sugar and water. Use a saucepan with high sides, as the caramel will bubble up.
2. Cook the Caramel: Place the saucepan over medium heat. Do not stir! Stirring can cause the sugar to crystallize. Let the mixture cook undisturbed until it turns a deep amber color. This usually takes about 8-12 minutes. Watch it carefully, as it can burn quickly once it starts to color. I like to use a candy thermometer, and I aim for around 340°F (170°C).
3. Add Butter and Salt: Once the caramel is a deep amber color, remove the saucepan from the heat. Immediately add the butter and salt. Be careful, as the mixture will bubble vigorously.
4. Stir Until Smooth: Stir the butter and salt into the caramel until the butter is completely melted and the caramel is smooth. If the butter doesn’t fully incorporate, you can return the saucepan to low heat for a few seconds, stirring constantly, until it’s smooth.
5. Pour into Pan: Pour the caramel evenly into the bottom of a 9-inch round cake pan. Make sure the entire bottom of the pan is covered. I usually use a metal cake pan, but a cast iron skillet also works beautifully.

Arranging the Plum Topping

1. Prepare the Plums: Halve the plums and remove the pits. If your plums are very large, you can quarter them.
2. Toss with Lemon Juice (Optional): In a bowl, toss the plum halves with the lemon juice. This helps to prevent them from browning and adds a touch of brightness to the flavor. If you want a sweeter topping, you can also toss them with a tablespoon of brown sugar at this stage.
3. Arrange Plums in Pan: Arrange the plum halves, cut-side up, in a single layer over the caramel in the cake pan. You can arrange them in a circular pattern or simply scatter them evenly. Don’t be afraid to pack them in tightly, as they will shrink slightly during baking. I like to make sure there are no large gaps between the plums.

Making the Cake Batter

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures that the baking powder and baking soda are evenly distributed, which will help the cake rise properly.
3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Scrape down the sides of the bowl occasionally to ensure that everything is evenly combined.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.
5. Add Vanilla Extract: Stir in the vanilla extract.
6. Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk (or milk mixture). Begin and end with the dry ingredients. Add about one-third of the dry ingredients, then half of the buttermilk, then another third of the dry ingredients, then the remaining buttermilk, and finally the remaining dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake. A few streaks of flour are okay.

Baking the Cake

1. Pour Batter Over Plums: Gently pour the cake batter over the arranged plums in the cake pan. Spread the batter evenly to cover the plums completely.
2. Bake: Bake in the preheated oven for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 45 minutes.
3. Cool Slightly: Let the cake cool in the pan for 10-15 minutes. This allows the caramel to loosen slightly, making it easier to invert the cake.
4. Invert Cake: Place a serving plate over the top of the cake pan. Carefully invert the cake onto the plate. Be careful, as the pan will be hot and the caramel may be very liquid. If any plums stick to the pan, gently remove them and place them back on top of the cake.
5. Serve: Serve the plum upside-down cake warm or at room temperature. It’s delicious on its own, or you can serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of crème fraîche.

Tips for Success

• Use Ripe Plums: Ripe plums will be sweeter and more flavorful, and they will also soften nicely during baking.
• Don’t Overbake: Overbaking the cake will result in a dry cake. Check for doneness frequently towards the end of the baking time.
• Cool Slightly Before Inverting: Cooling the cake slightly before inverting allows the caramel to loosen, making it easier to release the cake from the pan. However, don’t let it cool completely, or the caramel will harden and the cake will be difficult to remove.
• Use a Good Quality Cake Pan: A good quality cake pan will help to ensure that the cake bakes evenly and releases easily.
• Variations: You can easily adapt this recipe to use other fruits, such as apples, peaches, or pears. You can also add spices to the batter, such as cinnamon, nutmeg, or cardamom.

Troubleshooting

• Cake Sticks to the Pan: If the cake sticks to the pan, try running a thin knife around the edges of the cake to loosen it before inverting. You can also try placing the pan on a hot, damp towel for a few minutes to help loosen the caramel.
• Caramel Burns: If the caramel burns, it will taste bitter. It’s important to watch the caramel carefully while it’s cooking and remove it from the heat as soon as it reaches a deep amber color.
• Cake is Dry: If the cake is dry, it may be overbaked. Be sure to check for doneness frequently towards the end of the baking time. You can also try adding a tablespoon or two of oil to the batter to help keep the cake moist.

Conclusion:

This Plum Upside Down Cake isn’t just a dessert; it’s an experience. The combination of the tart, juicy plums caramelized to perfection with the buttery, tender cake is simply irresistible. I truly believe this recipe is a must-try for anyone who appreciates a classic dessert with a delightful twist. It’s the kind of cake that evokes feelings of warmth and comfort, perfect for sharing with loved ones or enjoying as a special treat for yourself.

But what makes this cake truly special is its versatility. While I’ve presented it with plums, don’t feel limited! You can easily adapt this recipe to use other fruits like peaches, nectarines, or even apples for a different seasonal flavor profile. Imagine a warm apple upside-down cake on a crisp autumn evening – pure bliss!

Serving Suggestions and Variations:

* A dollop of whipped cream or a scoop of vanilla ice cream: This adds a cool and creamy contrast to the warm, caramelized fruit and cake.
* A dusting of powdered sugar: For a simple yet elegant finish.
* A drizzle of caramel sauce: To enhance the caramelized flavors.
* A sprinkle of chopped nuts (walnuts, pecans, or almonds): For added texture and nutty flavor.
* Spice it up: Add a pinch of cinnamon, nutmeg, or cardamom to the batter for a warm and inviting aroma.
* Lemon zest: Incorporate lemon zest into the batter for a bright and citrusy note.
* Boozy twist: Brush the baked cake with a little rum or brandy for an extra layer of flavor (adults only, of course!).

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. The beauty of this Plum Upside Down Cake lies in its simplicity and the incredible depth of flavor it delivers. It’s a showstopper that’s surprisingly easy to make, making it perfect for both experienced bakers and those just starting out.

Don’t be intimidated by the “upside-down” aspect – it’s actually quite straightforward! Just follow the instructions carefully, and you’ll be rewarded with a stunning and delicious cake that will impress your family and friends.

I’m so excited for you to try this recipe and experience the magic of a perfectly baked Plum Upside Down Cake. Once you’ve made it, I’d absolutely love to hear about your experience! Did you make any variations? What did you think of the flavor? Share your photos and comments – I can’t wait to see your creations! Happy baking!

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