Plum Upside Down Cake

This Plum Upside Down Cake is truly the most delicious tea-time treat and much easier to make than you might think. Light, fluffy orange-scented sponge topped with syrupy plums? Yes please!

Course Baking, Cake

Cuisine American

Keyword plum cake, plum upside down cake, upside down cake

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 352kcal

Author Alida Ryder

Ingredients

For the plum topping

6 medium plums sliced (approximately 300g)
6 tbsp (140g) butter
6 tbsp (90g) brown sugar
1 tsp vanilla extract
2 tbsp (30ml) heavy cream
pinch of salt

For the cake layer

2 cups (250g) flour
2 tsp baking powder
½ tsp salt
1 cup (260g) Greek yogurt plain low fat yogurt can be substituted
¾ cup (175g) sugar
3 eggs
½ cup (125ml) neutral oil I prefer using Avocado oil
1 tsp vanilla extract
1 orange zested

Instructions

Preheat the oven to 350°F/180°C and grease and line a 8-inch/20cm layer cake pan (I use a Nordicware cake pan that is 2.5inches/6.3cm deep) with parchment paper. I only line the bottom of the pan but you can do the sides too if you prefer.
Combine the butter, brown sugar, vanilla, cream and salt in a small saucepan and melt together for a few minutes.
Pour the caramel into the lined cake pan and swirl the pan to create an even layer.
Halve the plums them remove the pit and slice each half into 4-6 slices, depending on your preferred thickness. I like them around ½-cm thick.
Lay the plums, overlapping, into the prepared pan. Squeeze them in tight as they will lose volume during baking and you want plenty of plums on the cake.
To make the cake batter, whisk the dry ingredients (flour, sugar, baking powder and salt) together in a large mixing bowl.
Combine the wet ingredients together in a separate bowl or mixing jug.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Spoon the cake batter over the plums.
Level the top of the cake with a spatula. Place in the preheated oven and bake for 45 minutes or until a skewer inserted comes out clean.
Remove from the oven, run a palette knife around the edge then allow the cake to cool for 20-30 minutes.
Before turning out, run the palette knife around one more time then carefully flip onto a cooling rack and allow to cool completely.
Slice and serve with whipped cream.

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