Upside-down plum cake
Recipe for upside-down plum cake
Today I invite you to an extraordinary upside-down plum cake. This cake is baked in an inverted way, where the plums are placed at the bottom of the mold. On top of them, I spread a delicious, slightly cinnamon-flavored cake with a hint of cardamom. The whole creates an unforgettable combination and a wonderfully juicy cake. You must try it!
Table of contents
Recipe for upside-down plum cake with video
If you like moist cakes full of fruit, then you must bake such a cinnamon plum cake.
Upside-down plum cake recipe
Wyposażenie
- Leak-proof baking pan with a diameter of 24-26 cm. – I recommend a glass heat-resistant one
Składniki
ingredients for upside-down plum cake
- butter (for greasing the pan)
- 70 g sugar (I used cane sugar – 1/3 cup)
- approx. 500-600 g plums
- 170 g butter (softened)
- 150 g sugar (I used powdered sugar – 1 cup)
- 2 eggs (size L – at room temperature)
- 300 g wheat flour – all-purpose (2 cups)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon cardamom (ground)
- 0.5 teaspoons ginger (ground)
- 250 ml natural yogurt (I used thick Greek yogurt – at room temperature)
Instrukcja
How to make upside-down plum cake
- Grease the leak-proof pan with a thick layer of butter and sprinkle with sugar.butter, 70 g sugar
- Halve the plums, remove the pits, and arrange them cut-side down, tightly covering the bottom.approx. 500-600 g plums
- Sift the flour, baking powder, and spices through a sieve.300 g wheat flour – all-purpose, 2 teaspoons baking powder, 1 teaspoon cinnamon, 1 teaspoon cardamom, 0.5 teaspoons ginger
- Beat the softened butter with sugar for several minutes until the mixture becomes voluminous and the butter turns pale.170 g butter, 150 g sugar
- Add one egg and one tablespoon of flour at a time to the butter mixture – mix briefly.2 eggs
- Add approximately half of the flour and the yogurt, and mix briefly until combined.250 ml natural yogurt
- Add the remaining flour and mix on low speed – turn off the mixer when there are still traces of flour visible on the edges.
- Gently fold the batter with a spoon.
- Spread the batter over the plums in an even layer.
- Bake at 170 degrees Celsius (fan-assisted oven) for about 35-40 minutes – until a skewer comes out clean.
- After baking, cool the cake on a wire rack for 10-15 minutes.
- With a sharp knife, loosen the cake around the edges of the pan, then place a larger plate on top of the cake.
- Carefully invert the cake and remove the pan.
- You can serve the cake warm with ice cream, or after it has cooled.
Film
Uwagi
Wartości Odżywcze
Cinnamon plum cake – notes
Recently, such an incredibly appetizing plum cake caught my eye, and I decided to bake it too.
The original recipe is for a rather small mold, and my heat-resistant glass form has a diameter of 24 cm, so I increased the amount of ingredients, bought juicy plums, and made this wonder.
By the way, I also filmed a short video of the preparations and encourage you to watch it – you’ll find it right below the recipe.
How to make a creamed plum cake successfully?
Creamed cakes have the characteristic that if made properly, they have a nice fluffiness and lightness. This cake is also creamed; here I creamed butter with powdered sugar. The longer you mix the butter, the fluffier it will be, and the better the cake will be later.
For the creamed cake to turn out well, it’s important that all ingredients are at room temperature.
This mainly applies to eggs and yogurt.
Therefore, it’s worth taking them out of the fridge earlier so they can warm up. You can also pour hot water over the eggs, or keep them submerged in hot water for a few minutes.
If you forget to take the yogurt out of the fridge earlier, you can briefly heat it in the microwave.
Second thing – flour – it’s good to sift it through a sieve. Then it will be nicely aerated and the cake will be lighter.
And the last tip – after adding flour to the cake, don’t mix for too long. Just briefly, until combined, and preferably at low speed.
Why bake cake with fruit at the bottom?
Baking fruit at the bottom of the cake instead of on top makes the fruit very juicy after baking – especially plums. During baking, plums release a lot of juice and bake in it, without drying out.
The cake placed on top of the fruit soaks up the fruit juice, so there’s a lower chance of it becoming soggy.
If you haven’t baked a cake this way before, you must try it!
This cake baking technique comes from the famous Tarte Tatin. Tarte Tatin is a French tart where apples are arranged at the bottom and shortcrust pastry on top. After baking, the tart is flipped upside down so that the apples are on top. You must also bake this tart, because it’s divine!
The blog also features other recipes for delicious upside-down cakes baked with various fruits and more. You can bake an upside-down banana cake or a surprising upside-down nut cake. Try these recipes too and let us know in the comments how you liked them.
Recommended plum cake recipes
Be sure to also check out my other plum cake recipes. Here I recommend, among others, these three recipes:
Popularne Przepisy
Polecane przepisy
Plum Upside-Down Cake Recipe
A plum upside-down cake is the quintessence of charm and flavor in every single bite. Juicy plums are baked at the bottom of the pan beneath a buttery, creamed batter, and then flipped over once finished. This technique allows the plums to transform into a succulent, slightly caramelized topping while preventing the cake itself from becoming overly soggy from the fruit juices.
The aromatic duo of cinnamon and cardamom infuses the cake with warm, spicy notes. This plum cake not only tempts with its appearance but also captivates with an extraordinary composition of flavors, creating an unforgettable "dance" on your plate. Serve this cinnamon-spiced plum cake while it’s still warm with a scoop of your favorite ice cream for the ultimate dessert experience!
