Spiced Plum Upside Down Cake

This Plum Upside-Down Cake is my favorite way to use late summer plums when they are sweet, tart, and full of flavor. The fruit is layered over brown sugar so it caramelizes into a syrupy topping in the oven, while a soft vanilla cake bakes on top. When you turn it out, the plums become the star, giving you a dessert that is fresh, fruity, and impressive without any extra work.

The Plum Cake We Bake Every Year

I first shared this cake on the blog back in 2018, and it’s been a yearly tradition ever since. My parents have a generous plum tree in their garden, and every late summer we look forward to picking those juicy plums for this recipe. It’s a simple cake, quick to put together, but always impressive on the table. As it bakes, the plums caramelize into a syrupy, jammy layer that tastes incredible with the soft vanilla cake underneath. I love adding a little cinnamon and ginger to the brown sugar for a warm, spiced flavor that makes this plum cake even more special.

At the beginning of summer, I make a similar version with loquats from my parents’ five trees, you can find it here: Loquat Upside Down Cake. And for a true classic, I’ll never stop loving this old-fashioned Pineapple Upside Down Cake.

Ingredient Notes

• Plums: Use ripe but slightly firm plums so they slice cleanly and hold their shape as they bake. Overripe plums can break down too much and make the topping watery.
• Cinnamon and Ginger: This spice mix adds gentle warmth and a hint of spice that balances the sweet-tart fruit. Feel free to add even more spice, like nutmeg or cardamom.

Recipe Tips

• Slice plums evenly so they cook at the same rate and create a neat pattern.
• Let the syrup cool slightly before arranging plums to avoid moving fruit around in hot liquid.
• Cool the cake for 10–15 minutes before flipping to allow the topping to set but still release easily.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

5 from 4 votes

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Spiced Plum Upside Down Cake

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Cooling time: 10 minutes mins

Total Time: 1 hour hr 10 minutes mins

Author: Diana

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Soft vanilla cake topped with a syrupy layer of light brown sugar, cinnamon, ginger, and juicy plums. An easy one-hour dessert that highlights fresh late summer fruit.

8 servings

Soft vanilla cake topped with a syrupy layer of light brown sugar, cinnamon, ginger, and juicy plums. An easy one-hour dessert that highlights fresh late summer fruit.

Equipment

• 8 inch cake pan (20 cm)
• Parchment paper
• Small saucepan
• Electric mixer (hand or stand)
• Mixing Bowls

Ingredients 

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• ▢ 1 ¼ cups (150 g) all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ 3 tablespoons (40 g) light brown sugar
• ▢ 1 tablespoon (15 ml) water
• ▢ 1 teaspoon ground cinnamon
• ▢ ¼ teaspoon ground ginger
• ▢ 4 medium (450 g) plums pitted and quartered
• ▢ ¾ cup (150 g) granulated sugar
• ▢ ½ cup (113 g) unsalted butter softened, plus extra for greasing
• ▢ 2 large eggs at room temperature

Instructions 

• Preheat the oven to 350°F (180°C). Lightly grease a 8-inch (20 cm) cake pan and line the base with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  
• In a small saucepan over medium heat, combine the brown sugar, water, cinnamon, and ginger. Stir until the sugar has dissolved and the mixture is smooth, about 1 to 2 minutes.
  
• Pour the caramel mixture into the prepared pan, spreading it evenly over the base. Arrange the plum quarters in a single layer over the caramel in a decorative pattern.
  
• In a large mixing bowl, use a hand mixer to beat the butter and granulated sugar until light and fluffy, about 2 to 3 minutes. Add the eggs and vanilla extract, and mix until well combined.
  
• Add the dry ingredients to the wet mixture and mix on low speed just until combined. The batter will be thick.
  
• Spoon the batter evenly over the plums and smooth the top.
  
• Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  
• Cool in the pan for 10 minutes, then carefully invert onto a serving plate. Serve warm or at room temperature.
  

Notes:

• The cake is best enjoyed the day it’s made but will keep for up to 3 days in an airtight container at room temperature.
• You can use a mix of red and black plums for a more colorful presentation.
• Syrup: Light brown sugar is simmered with water and the spices until dissolved, creating a glossy, flavorful base that coats the plums as the cake bakes.
• Serve with whipped cream, crème fraîche, or vanilla ice cream for a dessert-worthy finish.

Nutrition Information

Serving: 1slice, Calories: 296kcal, Carbohydrates: 42g, Protein: 4g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 77mg, Sodium: 167mg, Potassium: 152mg, Fiber: 1g, Sugar: 26g, Vitamin A: 537IU, Vitamin C: 3mg, Calcium: 44mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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