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Sticky Plum Upside-Down Cake Recipe for Fall Baking

This Plum Upside-Down Cake showcases ripe plums baked in a buttery brown sugar sauce atop a tender, spiced cake. The combination of caramelized plums and a moist cake flavored with cinnamon, cardamom and ginger makes for a comforting, seasonal dessert. This versatile upside-down cake works beautifully with other fruits too — try peaches, nectarines, pineapple or blueberries.

Plum Upside Down Cake on white dish with fresh plums in background.

The cake batter is simple and yields a moist crumb thanks to sour cream and butter. While the plums gently cook in butter and brown sugar they become jammy and sweet, creating a glossy topping once the cake is inverted. This recipe is straightforward and rewarding, and it will likely become a favourite for gatherings and weeknight desserts alike.

Plum cake with slice removed.

How to Make a Plum Cake

Slicing the plums takes a bit of time, but beyond that the method is simple. The recipe uses common baking staples; ingredient amounts are listed in the recipe card below.

Ingredients Overview:

  • Fresh plums: Choose ripe but still firm fruit and pit and slice thinly so they cover the pan evenly.
  • Unsalted butter
  • Brown sugar
  • All-purpose flour
  • Sour cream (full-fat recommended for best texture)
  • One large egg
  • Vanilla extract
  • Baking soda
  • Ground cinnamon, cardamom and ginger: Cardamom and ginger are optional but add warmth and depth.
  • Sea salt

Tips for Success

  • Slice plums evenly for a consistent bake and an attractive presentation.
  • Place the butter in the cake pan while the oven preheats so it melts evenly, then stir in brown sugar to form the topping.
  • Arrange plum slices in concentric, slightly overlapping circles for the classic upside-down look.
  • When you pour batter over the plums, spread it gently so you don’t disturb the pattern.
  • After baking, cool the cake in the pan on a rack for 10–15 minutes before running a knife around the edge and inverting onto a serving plate.
Plum Upside-Down Cake on white dish with slice removed to the side.

This cake is an excellent canvas for seasonal fruit. Swap the plums for peaches or nectarines in summer, pineapple for a tropical twist, or even a mix of berries. The basic technique — butter and sugar on the bottom of the pan, fruit on top, cake batter over it — remains the same and is adaptable to many flavors.

Serving Suggestions

Serve warm or at room temperature. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream pairs perfectly with the caramelized plums. If refrigerated, bring leftovers to room temperature before serving for the best texture.

Slice of plum cake on dish.

Storage Instructions

Keep the cake loosely covered at room temperature for up to two days. For longer storage, cover and refrigerate for up to five days. Reheat gently if you prefer it warm.

Enjoy the ripe fruit season by using any extra plums in preserves, compotes or simple baked treats.

Recipe

Plum upside-down cake on white plate.

Plum Upside-Down Cake

A lovely upside-down cake where sliced plums caramelize in butter and brown sugar, creating a glossy topping over a moist, lightly spiced cake.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 10 people
Calories 234 kcal

Ingredients

Topping (Plum Layer)

  • 3 tablespoons unsalted butter, softened
  • 1/3 cup packed brown sugar
  • 4–5 fresh plums, pitted and thinly sliced (enough to cover the bottom of an 8-inch pan)

Cake

  • 6 tablespoons unsalted butter, at room temperature
  • 1/3 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sour cream, at room temperature (full-fat recommended)
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom (optional)
  • 1/4 teaspoon ground ginger (optional)
  • 1/4 teaspoon sea salt

Instructions

  1. Preheat the oven to 325ºF and place a rack in the middle position.
  2. Put 3 tablespoons butter in an 8-inch cake pan and place it in the oven while it preheats to melt the butter. Remove the pan, add 1/3 cup brown sugar and spread it to evenly cover the bottom. Arrange the sliced plums in slightly overlapping concentric circles. Set the pan aside.
  3. In a medium bowl, sift together the flour, baking soda, cinnamon, cardamom, ginger and salt; whisk to combine and set aside.
  4. In a mixer bowl, beat the 6 tablespoons butter and 1/3 cup light brown sugar on medium-high for about 3 minutes until fluffy.
  5. Add the egg and beat until combined, then add the sour cream and vanilla and beat until smooth.
  6. Scrape the bowl and gradually add the flour mixture on low speed. Once incorporated, increase speed briefly to smooth the batter — avoid overbeating.
  7. Spoon the batter gently over the arranged plums and spread evenly without disturbing the pattern.
  8. Bake for about 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the cake in the pan on a wire rack for 10–15 minutes. Run a knife around the edge, place a serving plate over the pan and invert the cake onto the plate.
  10. Serve warm or at room temperature, plain or with whipped cream or vanilla ice cream.

Notes

1. Slice the plums evenly for a consistent bake and appearance.

2. Spread the batter gently over the plums so you don’t disturb the design.

3. Allow the cake to cool slightly in the pan before inverting to keep the topping intact.

Nutrition

Calories: 234 kcal • Carbohydrates: 28 g • Protein: 2 g • Fat: 13 g • Sugar: 17 g

This post was originally published in September 2019 and has been updated. The recipe remains unchanged.