Caramelized Plum Upside-Down Cake
Savor the rich, sweet-tart flavors of my Caramelized Plum Upside-Down Cake featuring juicy plums atop a buttery, caramelized base.
Ryan Nordheimer•
October 27, 2025
Indulge in the perfect balance of sweet and tangy with my Caramelized Plum Upside-Down Cake. This dessert combines the juicy, slightly tart flavor of plums with the rich, buttery sweetness of caramelized sugar. These flavors create a cake that’s as beautiful as it is delicious. Ideal for late summer or early fall, when plums are at their peak, this upside-down cake is sure to impress at any gathering or family dinner.
The process of caramelizing plums is what sets this cake apart. As the plums cook in the butter and brown sugar, they release their natural juices. That blends with the caramel to create a luscious topping that soaks into the cake as it bakes. The result is a dessert with a beautiful balance of flavors—sweet, tart, and slightly tangy, with just a hint of bitterness from the caramelized sugar. This combination is what makes an upside-down cake so irresistible.
Tips for the Perfect Caramelized Plum Upside-Down Cake
- Ripe Plums: Use ripe but firm plums for the best texture and flavor. They should be sweet with a slight tartness to balance the rich caramel.
- Caramel Timing: Be careful not to overcook the caramel base. Once the sugar dissolves and bubbles, it’s ready—overcooking can lead to bitterness.
- Spices: For a warm, spiced flavor, add a pinch of cinnamon or nutmeg to the cake batter.
My Caramelized Plum Upside-Down Cake is a show-stopping dessert. It combines the rustic charm of a classic upside-down cake with the sophisticated flavors of caramel and ripe plums. The result is a moist, tender cake with a glossy, fruity topping that’s sure to delight your taste buds. Perfect for a weekend treat or a special occasion, this cake is easy to make and even easier to enjoy.
Whether you’re a seasoned baker or a beginner, this Caramelized Plum Upside-Down Cake recipe is a must-try. Bookmark this page, share it with friends and family. Enjoy a slice of this delicious, fruit-filled cake that celebrates the best of seasonal produce.
Equipment
- 8 or 9 inch cake pan
- Hand mixer optional
Key Ingredients:
- Amaretto: A sweet, almond-flavored liqueur used in baking to add rich, nutty depth and warmth to desserts like cakes, cookies, and glazes.
- Cinnamon: A warm, aromatic spice commonly used in baking and cooking to add a sweet, spicy flavor and fragrance to desserts, beverages, and savory dishes.
- Plums: Juicy, sweet-tart fruits with a smooth skin and soft flesh.
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (10)
Ingredients (10)
Instructions
Preheat oven to 350 °F. Grease the cake pan with butter (1 stick) or oil. Line with parchment paper. Grease the parchment paper, too.
Halve the plums (10–12 medium) and carefully pry out the pits. Arrange in the bottom of the cake pan cut-side down.
In a small saucepan, add 1/2 cup sugar with 3 tbsp water. Cook over medium-high heat, swirling occasionally, until the sugar turns into a deep amber caramel. Quickly pour evenly over the plums (10–12 medium) in the cake pan. Set aside.
In a medium bowl, beat the butter (1 stick) with 1 cup sugar (either by hand or with a hand mixer using medium-high speed) until lightly and fluffy. Beat in the eggs (3 large) one at a time. Add amaretto (2 Tbsp), too, if using.
Sprinkle over baking powder (¾ tsp), salt (½ tsp), cinnamon (1 tsp), and flour (1 cup). Mix in until just incorporated. Spread batter evenly oven the plums.
Bake for 30-35 minutes, or until cake feels firm to the touch, is deep golden, and a toothpick when inserted comes out almost completely clean.
Let cake cool for 15-20 minutes.
Run a butter knife around the edge of the pan. Carefully flip the cake onto a serving platter. Reveal the beautiful cake, peel off parchment if necessary and serve with vanilla ice cream.
Subscribe to get my new recipes delivered to your inbox
Comments
Sign in to comment
