When the weather starts to warm up, the fruits I most look forward to are stone fruits, especially plums. Growing up in California, we had the most delicious plums around. I have so many wonderful memories of just eating them plain. Luckily I discovered how much I love baking and cooking with them. Plums are best when in season which is usually late May until Fall and I am so excited to start using them again. My list of plum recipes is very long and at the top of that list is this beautiful Plum Upside Down Cake. It is a showstopper for sure but so easy to put together. Are you ready to impress everyone? You will be impressed yourself with the wonderful flavor and stunning plum slices that decorate the top.
I’ve used this Upside Down recipe with just about every fruit out there, but there’s something special about using plums. There are so many varieties of plums available and this time I went with some red plums. I love how they transform into a brilliant ruby color and it’s bright flavor goes so well with the caramel sauce. Plums balance out the sweetness with a wonderful acidity. Just make sure the plums you choose aren’t too ripe, but ripe enough to give great flavor and not fall apart once it’s baked.
Are you ready to get baking? I think you will enjoy this cake all summer long!
PLUM UPSIDE DOWN CAKE
3 tablespoons butter
½ cup brown sugar
¼ teaspoon ground cinnamon
4 plums, sliced into 1/4 inch slices
1 teaspoon heavy cream
3/4 cup Cabot Creamery 2% plain Greek yogurt, room temp
1 cup granulated sugar
2 large eggs, room temp
1 teaspoon vanilla extract
2 teaspoons baking powder
½ teaspoon salt
zest of one lemon
1 ½ cups all-purpose flour
½ cup canola oil
Whipped cream or extra yogurt, for serving
Preheat the oven to 350˚F. Spray a 9-inch round cake pan with tall sides (at least 2 inches) with baking spray.
Place the butter in a small saucepan and melt over medium heat. Remove from the heat and stir in the brown sugar and cinnamon until well combined. Stir in the heavy cream until a smooth sauce is formed. Pour the caramel into the prepared cake pan and make sure it covers the bottom of the pan. Working in a circular motion, place the plum slices over the caramel mixture. you can also pour the plums in an even layer. Set aside.
In a large mixing bowl, whisk the flour, sugar, baking powder, lemon zest and salt together.
In a large measuring cup stir the yogurt, oil, eggs, and vanilla extract until blended. Add the yogurt mixture to the dry ingredients. then stir in the oil until a smooth batter is formed. The mixture will be thick. Pour batter into prepared pan and smooth the top with an offset spatula. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 35-40 minutes.
Cool in the pan for 15 minutes and then invert it onto a serving plate. Serve with whipped cream or some extra yogurt.
Adding the cream to the caramel will prevent it from separating
This recipe works well with any of your favorite stone fruits
Serve warm or at room temperature
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