Plum Upside Recipe

I recently baked a Plum Upside-Down Cake that quickly became a favorite. Blending unsalted butter with light brown sugar, eggs, vanilla, and juicy plums creates a delightful balance of sweet flavors. This fresh plums recipes twist refreshes the idea of dessert and invites me to savor every bite simply irresistible.

I’ve always loved experimenting with fruit infused desserts, and my latest try with a Plum Upside-Down Cake turned out to be a total hit. I mixed melted unsalted butter with light brown sugar and carefully laid out fresh, pitted plums in the pan.

It reminded me of a twist on classic plum dump cake and even has hints of what you’d see in a plum pound cake. I then whipped up a batter from all-purpose flour, baking powder, a pinch of salt, granulated sugar, eggs, a splash of milk and a dash of vanilla extract.

The combination may sound simple but each ingredient brings its own burst of flavor into the final treat. There’s a sort of secret magic in the way the sugar caramelizes with the plums, making each bite both sweet and slightly tangy.

Trust me, if you’re into creative twists on plum cakes, this one’s a must try.

Why I Like this Recipe

I really love this Plum Upside Down Cake recipe for a bunch of reasons. First, the way the butter and brown sugar mix together creates a kinda caramelized base that tastes amazing with every bite, and the fresh plum wedges on top add this perfect juicy zing that makes the whole thing special. Second, I like how easy it is to follow the instructions, even if I sometimes mess up a little bit; it makes me feel confident in the kitchen and keeps things fun. Third, the cake is super versatile so I can always tweak it or even try different fruits when I feel like switching it up, which keeps the recipe interesting and fresh. Lastly, I really appreciate how the flavors balance out the sweetness and tanginess perfectly, making it not just a pretty face but also a treat that hits the spot every time.

Ingredients

• Unsalted butter adds creamy richness and moisture to the dish, making the batter tender and flavorful.
• Light brown sugar offers a deep caramel-like sweetness that pairs perfectly with the tartness of the fruit.
• Fresh plums bring a juicy, tangy kick with natural fiber and vitamins that boost the dish.
• All-purpose flour gives structure and body providing the essential carbohydrates needed for a hearty treat.
• Eggs, milk and vanilla extract combine for a smooth, well bound mix adding flavor and moisture.

Ingredient Quantities

• 1/2 cup unsalted butter, melted (plus a bit extra for greasing the pan)
• 3/4 cup light brown sugar, packed
• 6 fresh plums, pitted and sliced into wedges
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract

How to Make this

1. Preheat your oven to 350°F and grease your cake pan with a little extra butter.

2. Pour 1/2 cup melted butter and 3/4 cup packed light brown sugar into the pan, then spread it evenly on the bottom.

3. Arrange the plum wedges neatly over the butter and sugar layer.

4. In a bowl, mix together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.

5. In another bowl, beat 2 large eggs with 3/4 cup granulated sugar until well combined.

6. Stir in 1/2 cup milk and 1 teaspoon vanilla extract into the egg mixture.

7. Gradually add the dry ingredients to the wet mixture until the batter is smooth.

8. Pour the batter over the plums in the pan, making sure it covers all the fruit.

9. Bake for about 35-40 minutes until a toothpick inserted in the center comes out clean.

10. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a serving plate and serve.

Equipment Needed

1. Oven preheated to 350°F
2. Cake pan (enough to spread ingredients evenly, greased with extra butter)
3. Two mixing bowls (one for dry ingredients; one for wet ingredients)
4. Measuring cups and spoons
5. Whisk or electric mixer for beating eggs and sugar
6. Spatula or wooden spoon for stirring batter
7. Toothpick to test doneness
8. Cooling area (like a rack or plate) for inverting and cooling the cake

FAQ

Plum Upside Recipe Substitutions and Variations

• Unsalted butter – You can use coconut oil or even margarine. Just remember that flavor might be a little different.
• Light brown sugar – If it ain’t available, mix granulated sugar with a bit of molasses to mimic that deep flavor.
• Fresh plums – When plums are outta season, sliced nectarines or apricots can work just fine.
• All-purpose flour – You could use white whole wheat flour for a healthier twist, though it might give a slightly grainy texture.
• Milk – Non-dairy types like almond milk or soy milk are great alternatives if you’re avoiding dairy.

Pro Tips

1. Try softening the butter and sugar a bit in the pan before adding the fruit; it helps the flavors meld and makes sure everything bakes evenly.
2. When you beat the eggs with sugar, dont overdo it—a light whisk should be enough to get a good texture without overmixing and making the cake tough.
3. Arrange the plums carefully but not too perfectly; a bit of a messy look adds to the homemade vibe and makes sure every bite gets some fruit.
4. Keep a close eye on the cake in the last few minutes of baking and check it with a toothpick so it doesnt dry out; every oven bakes a little different.