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!
Welcome to part two of your 3rd annual sweet week!
How did you like the galette I posted on Tuesday?
Galette’s are one of those dishes that seem super fancy and difficult to put together but its so not. The hardest thing about it is learning how to properly spell galette and explain what it is to people.
Even though that galette is hard to top, time to get to the sweeter side of romance today. I mean, don’t you just look at this cake and go “aww that’s so sweet! so pretty!”
Anyone? Bueller? Bueller?
Well that is certainly what I think when I see it!
I must admit I was relieved to see it came out as well as it did. There are two components to making this cake pretty. One, you need to be able to arrange plums in a pleasing manner. Sounds like a special skill, doesn’t it? Well I found out that it really wasn’t too bad, and when I saw pictures of how others arranged their fruit it made it much easier. Look how I arranged mine!
The second trick is the “upside down” part. The plums are in the bottom of the pan, but when you serve you want all those gorgeous plums at the clear top. To do this, you place a large plate over the pie pan. Next, holding the plate tightly on the pan, you quickly flip both over so that the pie pan is now upside down on top of the plate. It sounds challenging, but it really isn’t. As long as you grease the pan and loosen the edges beforehand, you should be fine!
This Plum Upside Down Cake is perfect for those who want a sweeter treat. It’s light, fruity, and has a great color from the plums. I even had some extra plum juice at the end which I used to drizzle over the pie. So perfect!
Happy (early) Valentine’s Day and happy baking!
- Cooking spray
- 12 tbs unsalted butter, at room temperature
- ¾ cup packed brown sugar
- 1 tbs honey
- 4-5 black plums, pits removed and cut into thin wedges (about ¼" thick)
- 1½ cups all purpose flour
- 2 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 1 cup white granulated sugar
- 2 eggs
- ¾ tsp vanilla extract
- ½ cup milk
- Preheat oven to 350F. Grease a 9" wide, 2" 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 6 tbs butter. Once melted, add brown sugar and honey and stir to combine. Cook until the 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 together flour, baking powder, cinnamon and salt. In another larger bowl, beat remaining 6 tbs butter with white sugar. Add in 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 the 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.
Here are more romantic desserts you might love!