Wow is this Upside Down Plum Cake Recipe is Amazing.
This is birthday month around here and this is just one of the desserts we had at a recent birthday dinner.
There was a lot of cooking and a lot of baking.
It was also a feat to get all this done. Do you have a rough time getting a dinner party together? It’s not easy, even for a food blogger, especially on a weekend I was making several cooking videos. We shot videos for bolognese sauce, chocolate caramel bars, cauliflower salad.
It was challenging because the caramel gave me trouble. I misread the amount of cream and ended up with a chocolate caramel sauce, which I’ll use for some other recipe. We had to shoot that caramel making three times. I also attempted a gluten free version and we didn’t love it.
In the end, we had enough food to feed a crowd. Crazy me, I had to make one more thing at the last minute and that one more thing was this upside down plum cake recipe.
This is the Prettiest and Easiest Upside Down Plum Cake Recipe
The easiest part of the party was this cake. I decided about two hours before guest were to arrive to make this cake. I found it here at Food & Wine. There’a nice story behind this cake that used to be served at Chez Panisse. Pastry Chef, Fanny Singer, learned it from her long time babysitter. This isn’t the first Chez Panisse dessert I’ve fallen for. I have made their legendary Almond Tart about 30 times. (It has a video too).
All weekend I argued back and forth with myself if I would have time to make the upside down plum cake recipe. I made the right decision. It was a stunner.
Plums love buttery sugar and caramelize splendidly, even if you use plums you wish were juicier. Good juicy plums haven’t been easy to find, but once I turned the cake over, I was surprised at the color they became and how sweet they tasted.
This is also a great breakfast cake and lovely for a brunch.
If you’re looking for an upside down plum cake recipe, look no further.
Plum Upside Down Cake
- 4 tablespoons butter
- 3/4 cups brown sugar
- 2 pounds plums pitted, sliced with skins on
- 1/2 cup softened butter
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs separated
- 1 teaspoon pure vanilla extract
- 1/2 cup milk
- Preheat oven to 350 degrees F.
- Get all ingredients in place, measured out and ready.
Prepare Plum Topping.
- Melt 4 tablespoons in 10 inch cast iron pan.
- Add brown sugar.
- When sugar is melted in, add plums in concentric double layer and stir, making sure all plums are saturated.
- If you are not baking in cast iron pan, pour brown sugar mixture in 9 inch baking dish and arrange plums.
- Whisk dry ingredients, flour, baking powder, salt. Set aside.
- Separate eggs.
- Beat egg whites until almost stiff. Set aside.
- Cream 1/2 cup softened butter and sugar with a hand mixer or standing mixer. Set aside.
- Add egg yolks one at a time to butter and sugar mixture. Beat one minute per egg.
- Add in vanilla.
- Add in flour mixture and milk in three sessions, ending in flour.
- Gently fold in egg whites.
- Pour batter over plums. Bake for 45- 50 minutes until tester comes out clean.
- Using two pot holders, turn cake onto a flat plate.
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