Spiced Plum Upside-Down Cake with Brown Sugar and Almond

Spiced Plum Upside-Down Cake with Brown Sugar and Almond

Servings

8

Prep Time

20 minutes

Cook Time

40 minutes

Calories

340

Cuisine

American

Category

Dessert

Plums often get overshadowed by peaches and berries, but when baked into a rustic upside-down cake, they shine like the stars they are. 


This spiced plum upside-down cake celebrates the tender sweetness and tart bite of ripe plums, elevated with a golden brown sugar glaze and gently spiced almond-scented sponge. When inverted, the fruit creates a glossy, jammy top layer that looks as beautiful as it tastes — no frosting required.


It’s a cake that feels nostalgic, homely, and full of seasonal charm. Perfect for early autumn or late summer baking, this dessert is equally at home served at a brunch table or paired with a scoop of vanilla ice cream after dinner. 


The texture is soft but sturdy, the flavour rich but balanced. You can use any variety of plum, and even slightly underripe ones become tender and sweet in the oven’s heat. 


This is comfort baking at its finest — and one of the best ways to use up a bowl of fruit before it fades.

Spiced Plum Upside-Down Cake with Brown Sugar and Almond

Ingredients

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    • 3 tablespoons unsalted butter

    • 1/3 cup (65g) brown sugar

    • 4–5 ripe plums, pitted and sliced

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    • 1 1/2 cups (190g) all-purpose flour

    • 1/2 cup (100g) granulated sugar

    • 1/3 cup (75g) unsalted butter, softened

    • 2 large eggs

    • 1/2 cup (120ml) milk

    • 1 teaspoon vanilla extract

    • 1 teaspoon almond extract

    • 1 1/2 teaspoons baking powder

    • 1/2 teaspoon ground cinnamon

    • 1/4 teaspoon ground ginger

    • 1/4 teaspoon salt

    Directions

    1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the base with parchment paper.

    2. In a small saucepan, melt butter with brown sugar over medium heat. Stir until smooth, then pour into prepared pan. Arrange plum slices over the top in a single layer.

    3. In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy.

    4. Beat in eggs, one at a time, then add vanilla and almond extracts.

    5. In a separate bowl, whisk together flour, baking powder, cinnamon, ginger, and salt.

    6. Alternate adding dry ingredients and milk to the wet mixture, mixing until just combined.

    7. Spoon batter gently over plums and smooth the top.

    8. Bake for 35–40 minutes, or until a toothpick inserted into the centre comes out clean.

    9. Let cool for 10 minutes, then invert onto a serving plate. Remove parchment and serve warm or at room temperature.

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    Tips for Baking the Best Plum Upside-Down Cake

    1. Use ripe but firm plums for the best texture and colour.

    2. Slice plums evenly for a prettier top when flipped.

    3. Let the cake cool 10–15 minutes before inverting.

    4. Line the pan with parchment to prevent sticking.

    5. Use a springform pan for easier release if desired.

    6. Don’t overmix the batter to keep the cake tender.

    7. Use room temperature ingredients for even mixing.

    8. Serve with whipped cream or ice cream for a luxe finish.

    9. Store leftovers in the fridge, but bring to room temp before serving.

    10. Try with other stone fruits like apricots or nectarines for variation.

    Serve It With Suggestions

    • Vanilla ice cream or custard

    • Whipped cream with a dash of cinnamon

    • A drizzle of honey or maple syrup

    • Strong brewed coffee or chai

    • Toasted almonds or walnuts

    • Lemon zest for a bright contrast

    • Yogurt for a brunch-style presentation

    • Fresh mint garnish

    • Plum or berry compote on the side

    • Sparkling dessert wine like Moscato

     

    FAQ's

    Q: Can I use frozen plums?
    A: Yes — thaw and drain before slicing to avoid excess moisture.

    Q: Do I need to peel the plums?
    A: No — the skin softens during baking and adds color.

    Q: Can I make this gluten-free?
    A: Yes — use a 1:1 gluten-free flour blend.

    Q: How long does this cake stay fresh?
    A: Up to 3 days covered at room temperature, or 5 days refrigerated.

    Q: Can I use another fruit?
    A: Definitely — peaches, nectarines, or apples work well.

    Q: What’s the best pan to use?
    A: A 9-inch round pan or springform pan works best.

    Q: Can I make it dairy-free?
    A: Yes — use plant-based butter and milk alternatives.

    Q: Can I omit the almond extract?
    A: Yes — substitute with more vanilla or a splash of orange zest.

    Q: Can I make it in advance?
    A: Yes — bake the day before and store covered once cool.

    Q: Can I serve it warm?
    A: Absolutely — it’s delicious slightly warm with cream or ice cream.

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