New recipes

Plum Upside Down Cake

Plum Upside Down Cake

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Delicious individual sized upside down cakes made with plums.

Photography Credit:Elise Bauer

My father should have a t-shirt that reads “I’ve never met a dessert I didn’t like” or in this case, “Got Plums? Will Bake”.

His baking endeavors might not always look their bakery best (please don’t ever ask him to frost a cake and sometimes his pies are downright scary-looking) but more often than not the results taste fabulous.

This plum upside-down cake is actually quite pretty and is based on a recipe he found in an old issue of Fine Cooking magazine. The taste idea is that of slices of tart plum balanced by a sweet cake base.

He used red Santa Rosa plums and brightly colored pluots to make this plum cake. My mother thought the cake was just a bit too tart for her, but dad and I love it just the way it is.

Now that I think about it, the t-shirt should simply say “Real Men Bake”. Because if you could just see my 6’2″, 200 lb, works out 3 times a week at the gym, mows the lawn, splits the wood, 78-year-old father in his striped apron, gently arranging plum slices on top of melted butter and sugar in ramekins, that would be the T that fit the best.

More delicious upside down cakes

  • Pineapple Upside Down Cake
  • Apple Upside Down Cake
  • Cranberry Upside Down Cake

Plum Upside Down Cake Recipe


  • 1 1/4 stick butter (10 tablespoons or 1/2 cup plus 2 tablespoons), softened
  • 1/4 cup plus 2 tablespoons brown sugar, firmly packed
  • 4 plums, pitted and sliced
  • 5 tablespoons buttermilk OR 4 tablespoons milk plus 2 teaspoons milk and 1 teaspoon lemon juice
  • 3/4 cup cake flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • Pinch salt
  • 1/2 cup granulated sugar
  • Zest of 1/2 an orange
  • 1 egg
  • 1 teaspoon vanilla extract
  • Four 10 or 8 ounce ramekins


1 Preheat oven to 350°F. Butter the insides of the ramekins.

2 Melt butter and brown sugar, pour into bottom of ramekins: Melt 3/4 stick (6 Tbsp) of the butter in medium saucepan over medium heat. Add brown sugar and whisk until smooth. Pour into the bottoms of the buttered ramekins, dividing the sugar butter sauce evenly among them.

3 Arrange a layer of plum slices at the bottom of each ramekin.

4 Whisk together dry ingredients for batter: In a separate bowl, vigorously whisk together the cake flour, baking powder, baking soda, cinnamon and salt.

5 Make cake batter: Use an electric mixer to beat together the remaining 1/2 stick (1/4 cup or 4 Tbsp) butter with the granulated sugar and orange zest.

Add the eggs and vanilla, mix to combine.

Alternately add the dry flour mixture and the buttermilk (or lemon soured milk) mixture to the batter.

6 Bake: Divide the batter among the ramekins. Place the ramekins on a rimmed baking sheet and put in the oven on the middle rack. Bake at 350°F for 35 to 40 minutes, until cakes are firm to the touch, and a toothpick or skewer inserted in the center does not come out with raw batter on it. (Might be wet from plum juice.) Turn the baking sheet around half-way through the baking to ensure an even baking for all the cakes.

7 Cool and invert: Remove from oven and let cool on a rack until no longer hot to the touch. Run a paring knife around the edges of the ramekins. Invert onto a plate and gently lift off of the plate.

Serve alone or with whipped cream or vanilla ice cream.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

Plum Upside-Down Cake

Heat oven to 350° F. Butter an 8-inch cake pan and line the bottom with parchment paper.

Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the plums and ¼ cup of the sugar and cook, tossing, until the sugar dissolves and the juices from the plums become syrupy, 3 to 4 minutes. Arrange the plums in the cake pan in slightly overlapping concentric circles, starting from the outside. Spoon any pan juices over the top.

In a small bowl, whisk together the flour, baking powder, baking soda, and salt.

With an electric mixer, beat the remaining ½ cup of the butter and ⅔ cup of the sugar until fluffy. Beat in the egg, sour cream, and vanilla. Gradually add the flour mixture, mixing just until incorporated.

Pour the batter over the plums and bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan for 1 hour. Place a large plate over the cake pan and invert the cake onto the plate.

Plum Upside Down Cake (Way Better Than Pineapple!)

Super easy and delicious recipe and in my honest opinion, even better than pineapple upside down cake! An extra bonus is that it can be made ahead and frozen, so it’s perfect for potlucks or family get-togethers!


  • 1 package Lemon Cake Mix
  • 3 whole Large Eggs
  • 1-⅓ cup Water
  • ⅓ cups Canola Oil
  • ½ cups Butter
  • 1 cup Brown Sugar
  • 1 teaspoon Cinnamon
  • 5 cups Plums, Chopped Or Sliced


Preheat oven to 325 degrees. Blend cake mix, eggs, water and oil in a large bowl at low speed until moistened, about 30 seconds. Mix at medium speed for 2 minutes.

Melt butter and pour into a 9 x 13 inch pan. Add brown sugar and cinnamon and stir to combine. Add chopped plums and stir to cover with brown sugar mixture. Make sure they are evenly distributed over the entire bottom of the pan. Pour cake batter over the plums.

Bake for 35 to 45 minutes until cake is done and a toothpick inserted in the centre comes out clean. Let cool on a wire rack for about 15 minutes and then invert onto a platter. Can be served warm or at room temperature.

Note: If you don’t have a really good nonstick 9 x 13 inch pan, you might want to cut a piece of parchment paper to lay across the bottom of the pan.

FREEZING DIRECTIONS: Take a cookie sheet and place a large piece of plastic wrap on it. When the cake is done baking, wait the 15 minutes and then invert the cake in the middle of the plastic wrap on your cookie sheet. Put it in the freezer for an hour, uncovered. This will harden the cake enough so that the toppings won’t stick when completely wrapped with plastic wrap. Then re-wrap with heavy aluminum foil or place in a freezer resealable bag. Completely unwrap before defrosting.

Cooking guidelines

Oven should be preheated to 350 degree Fahrenheit.

Take a baking pan (9/9 inch) and butter should be placed into the pan.

The baking pan has to be placed on the heated oven for five minutes. (Stop when the butter is melted)

Take the pan from the oven and, water and brown sugar must be stirred in.

You need to stir well until all ingredients are well combined.

The mixture should be spread to form an even layer.

The plum wedges have to be arranged on the brown sugar mixture.

Take the bowl of a mixer or a big mixing bowl and, salt, baking powder, granulated sugar, almond meal and flour have to be combined.

Vanilla, eggs, remaining butter and milk have to be added to this dry mixture and they should be beaten with a mixer on low. (Stop when the ingredients are well combined).

You have to beat it one more minute at medium speed.

The orange peel must be stirred in and then, it should be poured on top of the plums available in the baking pan.

It should be baked for 45 minutes and you can stop when a toothpick comes out clean while inserted in the center.

Related Video

For years, whenever I’m gifted a bounty of plums, this has always made the MUST MAKE list! Nothing tricky about it, difficult to overbake and always an A+ presentation! Not to mention it’s always moist and delicious!

What a winner! This recipe is easy and quick to pull together and SO good! One of my friends said it was the best cake sheɽ ever had! I did somehow end up with way more plum than I could fit, but no issues other than that. I will make this again and again!

A perfect recipe I've used for years! You can do so many variations of it: 1. blueberries with an orange slice in the middle. 2.. make rum syrup and pour over the finished product 3. add cardamom to peaches and bake 4. use rhubarb in place of fruit, top with fresh strawberries stirred with elderflower liquor and fresh mint. 5. make it without any fruit then top with salted peanuts when it comes out. Drizzle with caramel and sprinkle with salt.

This indeed is a fantastic cake! Requires little input, but produces a terrific outcome no matter what fruit you use (although plums do seem to be the best). I do like to add a teaspoon of cardamon with the rest of the spices and bake it in a dutch oven (same temp, 55 min) after I've melted the caramel in it.

Oh and I usually omit the almond extract and double up on the vanilla. Delish!

Love this recipe! I have made it in various size cake pans and it is always a crowd pleaser! I sue what I have --peaches, plums, nectarines--and it is great. Simple yet sophisticated. I do prefer it with some homemade whipped cream.

I made this recipe gluten free by replacing the all purpose flour with 1 cup of Cup-4-Cup gluten free blend from Costco, and 1/2 cup of almond meal. The cake turned out very flavourful, and just the right consistency to hold up the plum topping and caramel sauce. The plums I used were Beauty plums from my own tree, which were quite ripe, so I used only half of the brown sugar in the caramel sauce. Everyone in my family really loved the dessert, and it was so quick and easy to make. It also looks beautiful served with a dollop of whipped cream. I will definitely make this again.

Loved it. Clean-up hint: Used a springform pan and cooked the carmel sauce in the oven by combining 2 tablespoons of butter and honey and sugar and let it brown in the pan before proceeding. Watch it, though, it can burn quickly. Saved myself having to clean up a sticky carmel-coated pan! No almond extract on hand, but added ginger and made it gluten free with 1 cup hazelnut flour, 1/4 white rice and 1/4 sorghum. Used 6 tablespoons butter (one stick total for whole recipe) Subbed out half the milk with fresh applesauce a friend made. Great, elegant, moist and jammy cake

Lifetime connoisseur of plum up-side down cakes but had yet to bake one. First stab at this recipe and it was very delicious.

I made it twice with peaches/nectarines instead of plums and both versions were good and looked beautiful. First cake was a bit plain for my taste so I spiced it up for #2. For the first cake I used ground walnut and flour combo as suggested and the second I used ground walnut, corn flour, flax and whole wheat flour and I also added 2 oranges worth of zest, OJ, molasses, spiced rum, and fresh grated ginger. I used less white sugar in both but added some extra dark brown sugar in the second cake for a bit of a sweet kick. The cake as written is good but standard fare. I definitely prefer it with the ground nuts and extra spice and if I made it again I would up the spice even more. Feel free to pile on the fruit! Mine cooked down a bit and I layered it more heavily on the second round and it was an improvement. Lastly, I had good luck getting the center to cook by covering with foil after 40 minutes.

WOW this is so good. I didn't really follow any of the recommendations but went a slightly different route. I made about 1 1/2 times the caramel and baked it in two eight inch cake pans instead of one deeper nine inch pan. Instead of making a spice cake, I used vanilla paste and grated lemon rind. It was SO GOOD. A new favorite. Next time I'll probably use less sugar in the cake, as other people did, but I'm certainly not complaining!

Easy prep. Only used 1/2 c brown sugar, 1 oz butter & 1 tbsp for the sauce. Also replaced 1/2 c flour with almond meal. The cake was delicious.

I didn't count plums, just cut up and made two rings around the pan. Filled center with layer of blueberries, maybe 1/2 cup. Cake turned out perfectly. Even the picky bf raved. My coworkers think I'm the bomb.

I have made this twice now and it was exceptional! After reading the other reviews, I substituted 1/2 cup ground almonds for 1/2 cup of the flour, substituted 1/4 teaspoon each ground ginger and ground cardamom for the cinnamon, and increased the almond extract to 1/2 teaspoon. Delicious!!

It's nearly thanksgiving and I'm testing recipes. I made this with a few routine substitutions of mine. I used a low GI fruit sugar in the cake, which brings out the flavour of the fruit. And I replaced wheat with kamut flour, which has a naturally nutty flavour, as well as substituting coconut oil in place of butter. I also omitted the extracts and added the zest and juice of one lime to the cake batter and sprinkled a few pecans on top of the plums for crunch. If you use kamut flour, I suggest augmenting the liquids (as I did) or reducing the amount of flour slightly. Altogether a healthier recipe which could be further tweaked according to your tastes.

The cake was delicious, but I found that there was too much topping and maybe my plums were large. I didn't need as many plums to cover the entire pan. I added the excess plums over the arranged ones, perhaps that made my pan fuller. The recipe called for a 9" pan with 2" sides, I think my pan would have overflowed if I didn't use a pan with 3" sides. Either way, the cake was delicious, the only problem was the excess syrup from the topping soaked into the cake making some of the cake mushy and wet. It was not difficult or time consuming to make. I also found that I needed to bake mine a little longer to cook the center through.

Delicious! I've made this with plums and today I made it with the cherries in season. As other reviewers have noted, it's basically an alternative to pineapple upside down cake. Following other reviewers advice, I cut down on the cake sugar. Next time, I'll cut down even more. Especially with the sweet cherries - probably down to 1/4 cup sugar. I added just a dash of cinnamon, bumped up the almond extract, substituted 1/2 cup Trader Joe's almond meal for the white flour, and added a dash of nutmeg. Served it with Greek yogurt to help balance the sweetness and a sprinkling of Trader Joe's toasted sliced almonds. Yum!

Have been making this recipe since 1995 ! It never disappoints ! Easy and luscious. Sometimes I add a bit more brown sugar and butter to the recipe to give it more to devour on the top !! It's a top 10 favorite in my house.

Really really good, very pretty and not that difficult or time-consuming to make. I think this recipe would be good with other fruit too (pears particularly come to mind). Definitely a keeper!

This recipe is fantastic! Beautiful, delicious and easy to make, our family will be eating this for years to come. I love the vanilla and almond extract flavors in the batter. Also, I added lemon peel, and substituted ginger and a touch of cardamom for the cinnamon.

this is a great cake was tasty and moist

Fantastic recipe! I just made it tonight for the first time ever, and it was easy & quick to make, and it is absolutely delicious. I highly recommend it!

This is the best recipe I've ever gotten from Bon Appetit! I have made it a million times. Plums are defeinitely the best, but any other fruit works beautifully as well.. peaches, apricots, a mixture, whatever. Don't believe anyone who says it's too sweet. It's perfect just as it is, and the hundreds of people to whom I've fed it agree with me! It's beautiful and it's perfect every time. I love a dessert that can be in the oven in 15 minutes and looks and tastes as if you've gone to pastry school.

I was horrified to have lost this recipe. Then so relieved to find it again on epicurious. I have been making it since it was first published. I use apricots and peaches too. I also cut the flour back by 1/4 cp and replace with finely ground almonds. I love the texture. This is a summer staple at our house.

Wow! Count me as part of the chorus on this one! Loved it! I don't like too sweet things, so I cut down the sugar in the cake to about 2/3 cup - perfect for my sweetie & me. Next time I'll cut down the brown sugar in the caramel to 3/4 cup. I had three pieces! A really homey dessert.

Recipe Summary

  • ¾ cup sugar
  • ⅓ cup water
  • 8 large ripe red or purple plums, (about 1 1/2 pounds)
  • 1 ¼ cups unsifted cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cup buttermilk
  • ¼ cup almond paste
  • 2 tablespoons canola oil
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 large egg
  • 1 large large egg white
  • ⅔ cup sugar
  • ¼ cup red currant jelly

To make topping: Preheat oven to 350 degrees F.

Combine 3/4 cup sugar and water in a heavy-bottomed saucepan. Bring to a simmer over low heat, swirling pan occasionally, until sugar dissolves. Increase heat to medium, cover and cook for 1 minute. Uncover and cook, without stirring, until syrup turns a deep amber color, 8 to 10 minutes. (Gently swirl pan if syrup is coloring unevenly.) Immediately pour caramel into a 9-inch round cake pan. Swirl pan to coat bottom evenly with caramel. (Use caution, as caramel will be very hot.) Cool until set, about 10 minutes.

Quarter plums lengthwise, removing pits. Arrange, cut-side down, in concentric circles over caramel set aside.

To make cake: Whisk flour, baking powder, baking soda and salt in a bowl.

Combine buttermilk, almond paste, oil and vanilla and almond extracts in a food processor. Process until smooth set aside.

Combine egg, egg white and 2/3 cup sugar in a large mixing bowl beat with an electric mixer on high speed until thick and pale, 5 to 10 minutes. Alternately fold dry ingredients and buttermilk mixture into egg mixture with a whisk, making 3 additions of dry and 2 of liquid. Pour batter over plums.

Bake cake until golden and a skewer inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan on a wire rack for 10 minutes. Loosen edges and invert onto a serving plate. Let cool to room temperature.

Shortly before serving, heat jelly in a small saucepan over low heat, stirring until melted. With a pastry brush, glaze plums with jelly.

Make Ahead Tip: Cover and store at room temperature for up to 2 days. Glaze just before serving.

How to make Upside Down Cake with Plums

Again, there are two main steps in making this cake:

  1. First, roasting the plums in a lemon and brown sugar caramel and placing them at the bottom of your pan.
  2. Second, preparing the almond cake batter and pouring it over the plums

How to caramelise plums

There are a few ways to make a caramel, but when using Brown Sugar like here, it is important to add the liquid ingredients at the same time as the sugar.

Brown sugar tends to burn much quicker than white sugar, so by adding a liquid, you are delaying this effect.

To make the brown sugar caramelised plums:

  • Wash and slice your plums in half, removing the stones.
  • Place the Brown Sugar, Butter and Lemon Juice in a large non-stick skillet. Turn on low/medium heat and leave to melt together.
  • Stir to make sur all the ingredients are combined, the place the sliced side of the plums over the caramel.
  • Leave it to caramelise for 5 to 10 minutes, depending on how far you want to push your caramel. Be careful not to leave it on the heat for too long though or it will start to burn. You want the plums to be soft, but not falling apart.

Once your plums are nicely roasted, place them at the bottom of a lined 9"/23cm Pan (I used a Springform Pan) and cover with any remaining caramel. Set aside while you prepare the cake batter.

Note that if using a springform pan, make sure it seals properly. The caramel tends to leak through the pan if not well sealed. I usually place a flat tray lined with baking paper in the oven under the cake pan to collect any leaking caramel and avoid any dripping/burning inside your oven.

Upside Down Cake Batter

This Almond based cake batter follows the classic Creaming Method, where Sugar and very soft Butter and 'creamed' (mixed) until pale and fluffy.

How to make this upside down cake batter:

  • With the paddle attachment of your stand mixer (or hand mixer), cream the very Soft Butter and Brown Sugar for about 5 minutes. It needs to turn into a paler colour and be very fluffy.
  • Add the Eggs one at the time, then the Vanilla Extract. I personally prefer to whisk the eggs together in a separate bowl and add the pre-whisked eggs a little bit at the time, but it is optional.
  • In a separate bowl, sift in all the dry ingredients.
  • Add about half of the dry ingredients to the wet batter, then the milk, then the rest of the dry ingredients. Stir until combined, but don't overwork it.

The final step is to pour the batter over the roasted plums. Because it is a relatively thick batter, I found it easier to use a tablespoon and add a little bit of batter all over the plums.

Then I used a spatula so carefully smooth out the batter if needed. Try to be gentle here, as you do not want to move the plums under the batter too much.

  • 125g plain flour
  • 2 teaspoons baking powder
  • 200g butter
  • 300g caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 80ml milk
  • 500g tart plums, stoned and halved
  1. Preheat the oven to 180 C / Gas 4. Grease a 23cm cake tin.
  2. In a bowl, combine the flour and baking powder and set aside.
  3. In a mixing bowl, cream 120g of the butter and 200g of sugar until light and fluffy. Mix in the vanilla extract then beat in the eggs, one at a time, until creamy. Gradually add the flour and the milk, alternating between the two and beating well after each addition.
  4. In a saucepan over a medium heat, melt the remaining butter then add the remaining sugar, simmer for a few minutes stirring frequently until the sugar darkens.
  5. Lay the plums cut side down on the bottom of the prepared cake tin. Cover with the melted butter mixture then spoon the cake mixture in on top, taking care not to move your plum arrangement.
  6. Bake in the preheated oven 50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and let cool in the tin.
  7. When ready to serve, place the base of the tin over a gentle heat for about 30 seconds to 1 minute to melt the sugar plum layer which will allow the cake to come out of the tin easily.
  8. Place a serving plate over the top of the tin then swiftly but smoothly flip the cake tin upside down. The cake should slip out easily on to the plate, if not, warm the base for a little longer. Slice and serve.

Cake tin

For upside down cake it is not advised that a loose bottomed tin is used, as it can leak.

Plum Upside Down Cake

Fresh sliced plums arranged in a layer make this Plum Upside Down Cake so pretty! The plums are covered in a light caramel sauce and the cake below is light and airy!


  • 12 Tablespoons Unsalted Butter, At Room Temperature, Divided
  • ¾ cups Packed Brown Sugar
  • 1 Tablespoon Honey
  • 5 whole Black Plums, Pitted And Thinly Sliced
  • 1-½ cup All-purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Cinnamon
  • ¼ teaspoons Salt
  • 1 cup White Granulated Sugar
  • 2 whole Eggs
  • ¾ teaspoons Vanilla Extract
  • ½ cups Milk


Preheat oven to 350ºF. Grease a 9-inch wide, 2-inch tall pie dish or springform pan. If using a springform pan, wrap bottom of pan tightly in aluminum foil (in case any juices leak out during cooking).

In a medium saucepan over medium low heat, melt half of the butter. Once melted, add brown sugar and honey and stir to combine. Cook until sauce becomes thick and smooth. Pour sauce in the prepared pie dish. Place plum slices in the bottom of the pan in concentric circles.

In a small bowl, mix flour, baking powder, cinnamon and salt. In another larger bowl, beat remaining butter with white sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla.

Gradually add flour mixture into wet mixture alternating with milk, mixing just until batter is combined. Scoop batter on top of the plums and gently spread to cover entire pan. Place in the oven and bake about 1 hour or until a toothpick inserted into the center of the cake comes out clean.

Remove the pan from the oven and allow it to cool for 30 minutes. After 30 minutes has elapsed, carefully cut around sides of the pan with a butter knife to loosen the cake from the pan. Place a large plate on top of the pie pan, and quickly invert the pan to release the cake onto the plate. Serve cake warm and store in the refrigerator.

Plum upside-down cake

It’s late afternoon at the farmers market. Shoppers have had a few hours already to load up on white and yellow peaches and nectarines, apricots and three kinds of plums, but still there’s a crowd around a counter where wedges of fruit are available to taste.

Little kids with chins already sticky with juice push forward for one more sample meticulous matrons smack their lips over fragrant white nectarines. Buyers wave bills and go back and fill their bags with another half-dozen plums or peaches.

Relax. Take a deep breath. Time is not running out on the stone fruit season.

This year, thanks to weirdly favorable weather conditions, California’s crops of peaches, nectarines and plums have been early (10 days to two weeks in most cases) and abundant. Marty Willbanks of the Olson Family Farm in Kingsburg just south of Fresno says that the stone fruit crop is “outstanding and better than normal” this year and that the fruit is sweeter than usual because of early hot weather.

Add that bounty to the availability of new varieties that ripen in late summer and early fall and we’re barely into one of the best seasons in memory.

Think of it -- you have until early October to indulge, one way or another. Peach pie? Why not? Cobblers and crisps? Of course. Preserves, chutneys, sauces? This is the year to bake and can.

There are dozens of varieties of peaches, nectarines and plums. Through June, look for Fancy Lady peaches, Flavor Crest peaches, Blenheim apricots and Santa Rosa plums. In late June, Elegant Lady peaches and Blackamber plums come into the markets. Early July brings Fantasia nectarines and Friar plums, while Elephant Heart plums can be found in late July. The old-fashioned favorite O’Henry peaches are available beginning in August.

When buying peaches and nectarines, look for those with a yellow background color (although that ranges from a pale creamy color to a bright gold, depending on the variety), with no traces of green (a sign that the fruit was picked too early and will not ripen). Many stone fruit farmers are happy to help you choose fruit depending on when you’d like to eat or cook it.

Use ripe fruit to make poached peaches in mint syrup -- the skins slip off easily with the help of a small paring knife. It takes just five minutes for the peaches to poach, but a cooling surprise comes in the juxtaposition of mint and sweet fruit.

It’s hard for us not to eat all the Santa Rosa plums we get our hands on, but we’ve exercised the utmost restraint and used them in a modern upside-down cake. Nectarines or peaches work just as well, and with any of these, the fruit yields a juicy glaze that soaks into the cake when it’s inverted after cooking. The cake itself, a simple batter enriched with browned butter and vanilla bean, is a little softer and sweeter than a shortcake.

Our apricot tart takes advantage of the fact that thin-skinned apricots need no peeling, so it’s easy to cut picture-perfect halves. Use perfectly ripe apricots for this recipe, not too soft and not too hard. Apricots and almonds are an irresistible combination, and the ground-almond crust of this tart is sophisticated in flavor and forgiving in preparation. The filling of apricot halves in a rich custard is finished a la a creme brulee.

How to Flip an Upside Down Cake

Not sure how to flip upside down cake out of the pan? Don't worry. I gotchu! Here are my tips that work every time.

  1. Use a non-stick pan. Upside down cake is very buttery so stickiness is rare unless it gets burnt but better safe than sorry, right?
  2. Let the upside down cake rest for about 10 minutes before flipping it over.
  3. Run a butter knife around the edges of the upside down cake to release any sticky bits.
  4. Flip the upside down cake over by placing a plate on top then gently inverting the pan onto it.
  5. Let the pan sit on top of the cake for a couple of minutes so all the buttery, brown sugary, fruity goodness seeps into it.
  6. Tap the pan a couple of times then gently pull away.

I hope you'll make this plum and bourbon upside down cake before stone fruit season ends. Let me know how you enjoy it in the comments below. And sharing is caring so be sure to pin this recipe on Pinterest. Thanks for reading!

Watch the video: German Plum Cake. Easy Recipe


  1. Roweson

    This is the funny phrase

  2. Laodegan

    wonderfully, very valuable message

  3. Kade

    This very good sentence is just about right

  4. Yomi

    the previous parts were better))))

  5. Jeremee

    In my opinion, it is the big error.

Write a message