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Plum Delicious Upside-Down Cake

The first time I tasted an upside-down cake, I was a child at my grandmother’s farm. The aroma of caramelized sugar and ripe fruit filled her cozy kitchen, promising warmth and comfort. That first bite was pure magic – the soft, tender cake soaked with the sticky sweetness of perfectly cooked fruit. It was a simple pleasure, but one that has stayed with me, inspiring countless baking adventures and a lifelong love for this classic dessert. This Plum Delicious Upside-Down Cake captures that same comforting magic, making it a timeless treat for any occasion.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12-18
Yield: 1 cake
Dietary Type: Vegetarian

Ingredients

2 tablespoons butter
1/2 cup brown sugar, packed
6 plums, sliced (and peeled if the skins are getting old and wrinkly)
2/3 cup blueberries (I use thawed frozen ones that I picked in the summer)

For the Cake Batter:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/3 cups Splenda sugar substitute (or sugar if you’re not dieting)
2 tablespoons lemon zest
2 eggs
2 teaspoons vanilla
1 1/3 cups low-fat buttermilk

Equipment Needed

13×9 inch baking dish (glass casserole dish recommended)
Sifter
Mixing bowls
Electric mixer or whisk
Toothpick
Serving plate or second 13×9 inch casserole dish

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures even cooking and prevents the cake from burning.
Place the butter in a 13×9 inch baking dish (a glass casserole dish works beautifully). Put the dish into the preheating oven and let the butter melt completely. This creates the base for the caramelized topping.
Once the butter is melted, remove the dish from the oven and sprinkle the brown sugar evenly over the melted butter. Use your fingers or a spoon to spread it into a uniform layer.
Arrange the plum slices artfully over the brown sugar. If your plums have tough skins, peel them for a smoother texture. Don’t be afraid to overlap the slices slightly for a visually appealing pattern.
Sprinkle the blueberries evenly over the plum slices. Thawed frozen blueberries work just as well as fresh, especially if you’re using berries you picked and froze yourself during the summer!
In a separate bowl, sift together the dry ingredients: all-purpose flour, baking powder, and baking soda. Sifting ensures a light and airy cake texture. Add the lemon zest to the dry ingredients and whisk to combine. The lemon zest adds a wonderful brightness that complements the plums and blueberries.
In another bowl, beat together the wet ingredients: eggs, vanilla, and buttermilk. Mix until well combined. Buttermilk adds a tangy flavor and contributes to the cake’s moistness.
Make a well in the center of the dry ingredients. This makes it easier to incorporate the wet ingredients without overmixing.
Pour the wet mixture into the well of the dry ingredients.
Mix just until moistened. Be careful not to overmix the batter, as this can lead to a tough cake. A few streaks of flour are okay.
Pour the batter evenly over the plums and blueberries in the baking dish. Use a spatula to gently spread the batter to the edges of the dish.
Bake for 30 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. If the toothpick comes out with wet batter, bake for a few more minutes and check again. Baking times can vary depending on your oven.
Once done, cool for about 8 minutes. This allows the cake to settle slightly and makes it easier to invert.
Now, carefully invert the cake onto a 13×9 inch serving plate if you have one, or into another 13×9 inch casserole dish. Be very careful during this step, as the hot caramel can burn you. Use oven mitts and hold the serving plate or dish firmly against the baking dish while inverting.
Lift the baking dish slowly to reveal the beautiful upside-down cake! Serve warm and enjoy.

Expert Tips & Tricks

For a deeper caramel flavor, try using dark brown sugar instead of light brown sugar.
If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
To prevent the fruit from sticking to the bottom of the pan, make sure the butter is completely melted and evenly distributed before adding the brown sugar.
If the top of the cake is browning too quickly, tent it loosely with aluminum foil during the last 10-15 minutes of baking.
For a richer flavor, add a pinch of cinnamon or nutmeg to the cake batter.

Serving & Storage Suggestions

Serve the Plum Delicious Upside-Down Cake warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream makes a delightful accompaniment.

Leftovers can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave for a few seconds or in a low oven until heated through. The cake can also be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	173.2 kcal	N/A
Calories from Fat	29g	17%
Total Fat	3.3g	5%
Saturated Fat	1.7g	8%
Cholesterol	41.4mg	13%
Sodium	171mg	7%
Total Carbohydrate	31.6g	10%
Dietary Fiber	1.3g	5%
Sugars	14.4g	57%
Protein	4.4g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Other Fruits: Feel free to experiment with other fruits, such as apples, peaches, or pineapple. Adjust the baking time as needed.
Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. You may need to add a binder like xanthan gum to help with the texture.
Dairy-Free: Use a non-dairy buttermilk substitute, such as almond milk with a tablespoon of lemon juice or vinegar.
Spices: Add a dash of cinnamon, nutmeg, or cardamom to the batter for a warmer, more complex flavor.
Nuts: Sprinkle chopped nuts, such as pecans or walnuts, over the brown sugar and butter for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen plums instead of fresh plums?
A: Yes, you can use frozen plums. Thaw them slightly before slicing and arranging them in the baking dish. Be sure to drain any excess liquid.

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day ahead of time. Store it covered at room temperature and reheat it slightly before serving.

Q: What if my cake sticks to the pan when I try to invert it?
A: Run a thin knife or spatula around the edges of the cake to loosen it. You can also try placing the baking dish over a low burner for a few seconds to melt the caramel underneath.

Q: Can I reduce the amount of sugar in this recipe?
A: Yes, you can reduce the amount of sugar slightly, but keep in mind that the sugar contributes to the caramelization and overall flavor of the cake.

Q: Why is my cake soggy?
A: Soggy cake is usually caused by overmixing the batter or not baking it long enough. Make sure to mix the batter just until moistened and check for doneness with a toothpick.

Final Thoughts

This Plum Delicious Upside-Down Cake is more than just a dessert; it’s a celebration of simple pleasures and homemade goodness. The combination of juicy plums, sweet blueberries, and a buttery, caramelized topping is simply irresistible. I encourage you to try this recipe and experience the joy of creating a beautiful and delicious cake that’s perfect for any occasion. Share it with your loved ones and let the comforting flavors bring a smile to their faces. And don’t hesitate to experiment with different fruits and spices to make it your own! Enjoy!

Plum Delicious Upside-Down Cake Recipe