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This Upside Down Plum Cake is as pretty as a picture and tastes even better! The easy, no-mixer cake topped with caramelized plums, utilizes Greek yogurt to keep it moist and tender.
Have you met our French Grandmother's Lemon Yogurt Cake yet? If not, you're missing out on something wonderful, and it would be my honor to introduce you. It's a super easy, one-bowl, no-mixer, crazy-delicious dessert that's fame began many years ago in France. Lots of sweet grands-mères (French grandmothers) have whipped up this simple sweet treat using little yogurt jars to measure the ingredients. You can read more about the history of this beloved cake and find the recipe in this post but I wanted to let you know that this Upside Down Plum Cake is simply the fabulous French Grandmother cake - with a fancy new set of clothes!
I can never resist filling up a bag (or two) when I spy perfectly ripe plums on a traipse through the produce section in late summer. They're wonderful for baking and also make fantastic jams, jellies and chutneys. I decided to use my stash this time for an upside-down cake, hoping the plums would stand up well to this approach.
I googled "plum cakes" and saw some interesting recipes but, in the end, decided to go with something I knew was super reliable. I've used the French Grandmother recipe for several other cake renditions like this French Almond Cake, this Key Lime Coconut Yogurt Cake and my Grammy's Easy Chocolate Yogurt Cake. It's just one of those never-fail, super-dependable, tender-crumbed cake recipes that's always a hit.
An easy caramelized plum topping
Although the caramelized plum topping for this cake looks fancy, it couldn't be easier.
Simply combine brown sugar and butter in a microwave-safe bowl. (No microwave? No problem! You can also do this in a small saucepan on the stovetop.) Cook the mixture just till the butter melts then give it a good stir and return to the microwave for another minute.
The mixture may look separated with melted butter sitting on the top but a teaspoon of milk or cream will work a little magic in emulsifying (bringing it all together). Then just pour the beautiful caramel into your prepared cake pan and start slicing plums.
I like to start in the center of the pan with my slices and work my way out in a concentric circle (see the picture below) but if you're in a big hurry (or like a more eclectic look) you could just randomly cover the bottom of the pan with the sliced plums.
The cake itself comes together so quickly (one-bowl, no-mixer) you won't believe it. The ingredients are simple... besides the plums, you probably already have everything you need right in your pantry or refrigerator.
It will take 35-45 minutes to bake this Upside Down Plum Cake and your house will soon be permeated with a wonderful aroma. Even better than that? The magical moment when you flip the cake over and lift off the pan. You'll be delighted at the sight that greets your eyes, the lovely caramelized plum topping, glistening and tantalizing, looking like it emerged from a fine bakeshop!
It's the peak of the plum season right now! So seize the day, pick up some pretty plums and surprise your family, friends or neighbors with this delicious Upside Down Plum Cake.
Café Tips for making this Upside Down Plum Cake
- I've used both red and black (actually dark purple) for this cake both with great results. The pictures above are with red plums which have a red skin and red flesh inside. When made with black plums which have a light interior, the love dark skin is a really pretty contrast.
- When you purchase the plums for this recipe, they should be ripe but not too ripe. Look for plums that are firm but have a slight "give" when lightly pressed. If the plums are soft, it will be hard to slice them and they'll be too juicy for this recipe.
- When layering the plums on the bottom of the pan, make sure the skin edge of each plum is covered up by the next slice. That will give you a really pretty presentation when you flip the cake out after it's baked.
- The first time I made this cake I thought it was done. The top was golden and felt firm to the touch. As soon as I flipped it out, it sunk in the center and when I cut a slice, I realized there was still raw batter in the middle. Lesson learned... be sure to test the cake to make sure it's done. You can use a toothpick inserted in the center which will come out clean when it's done. The BEST and most reliable way though to test if a cake is done is with an instant thermometer (205-210˚F). Decent quality instant thermometers are not expensive and can actually save you a lot of money in preventing under and overdone cakes, meats, candy, etc.
- It's important to properly prepare your pan for this Upside Down Plum Cake. I like to use baking spray which is a combination of shortening and flour. You could also grease the pan with shortening and then coat it with flour. I also use a round of parchment paper at the bottom of my pan to ensure that the cake turns out nicely. You can cut your own rounds or purchase these pre-cut rounds. I love having these on hand to save time on busy (and lazy) days.
Thought for the day:
The people walking in darkness
have seen a great light;
on those living in the land of deep darkness
a light has dawned. Isaiah 9:2
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
This Upside Down Plum Cake is as pretty as a picture and tastes even better! The easy, no-mixer cake topped with caramelized plums, utilizes Greek yogurt to keep it moist and tender.
- 3 tablespoons butter I use salted
- ½ cup light brown sugar packed
- ¼ teaspoon ground cinnamon
- 4-5 medium-size plums red or black,
- 1 teaspoon milk or cream
- ½ cup plain yogurt or Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- ½ cup neutral-flavored oil sunflower, grape seed, canola oil, etc.
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Preheat the oven to 350˚F (175˚C). Spray a 9-inch round cake pan (with at least 2-inch tall sides) with baking spray. Line bottom of the pan with parchment paper and spray parchment paper lightly. Set aside.
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Place the butter in a medium-size microwave-safe bowl or cup. Cover with a slightly damp paper towel and cook for 30-45 seconds or until melted. Add the brown sugar and cinnamon and stir until well combined.
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Microwave for another 30 seconds then add the milk or cream and stir well. Pour the mixture into the prepared cake pan, spreading to cover the bottom of the pan.
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Slice the plums in half and twist to separate. You might need a small sharp knife to remove the stone. Slice each half into thin, ⅛-¼-inch slices.
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Working from the center of the pan in, place the plum wedges (slightly overlapping) in a circular pattern over the brown sugar mixture. You could also randomly cover the bottom of the pan with the plums. Just make sure all of the caramel is covered.
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In a large bowl, combine the yogurt, sugar, eggs and vanilla, stirring until well blended. Add the baking powder and salt. Stir well to combine. Add the all-purpose flour. Stir to combine. It’s okay if there are a few lumps. You’ll work them out after you add the oil.
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Add the oil and stir well. At first, it may seem to separate, but keep stirring till nice and smooth.
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Pour the batter into prepared pan. Bake for 35-40 minutes, until the cake feels springy to the touch in the center and a toothpick or cake tester inserted into the center comes out clean. Cover loosely with foil if getting too brown near the end and cake is still not done. The best way to test if a cake is done is to use an instant thermometer. The internal temp should be 205-210˚F.
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Cool for 10 minutes in the pan, then invert the pan onto a plate or platter. Give the pan a firm little shake. You should hear the cake drop onto the plate. Slowly and carefully lift the pan off of the cake. Give a little shout of joy when you see the beautiful cake!
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This part is optional but I like to do it. Use a pastry brush to brush any extra sauce that’s left in the pan (or that drips down the sides of the cake) around the edges of the cake. Serve warm or at room temperature with a dollop of whipped cream, if desired.
See Café Tips above in the post for more detailed tips and instructions.
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Thara says
YUMMY! Loved the cake. It turned out pretty much like the photograph. Next time, I'll try to arrange the fruit more perfectly. Tastes delicious. I am going to try this with orange or mandarin slices. The possibilities are endless. I am even thinking of a cherry chocolate version. Thanks for a keeper!
Lindsay @ The Café Sucre Farine says
So glad you enjoyed this, Thara!
Judith says
Can I substitute sour cream for the yogurt in this recipe?
Chris Scheuer says
Hi Judith, you can sub buttermilk or sour cream. If you want to use cream, I would add a tablespoon of vinegar or lemon juice to a measuring cup, then fill it with cream to the half cup mark. Give it a good stir then wait five minutes before using.
Laura says
Made this last night with black plums from Trader Joe's, and it was delicious and gorgeous. I was so proud of how it looked (and tasted) that I shared pieces with two neighbors this morning. My husband commented that the texture of the cake was really nice. Chris, if I wanted to make this cake in fall/winter, have you tried it with another fruit?
Chris Scheuer says
Hi Laura, so happy you enjoyed this cake!
Regarding your question, I thnk apples or pears would also work well.
Michelle Spencer says
I made this again, but a quick version as cupcakes. Instead of slicing the plums, I halved them and scored the skin, then placed them cut side down in the caramel and topped with the batter. Reduced the cooking time. I added a slug of port wine and a dash of vin cotto to the batter.
Lindsay @ The Café Sucre Farine says
Thanks for letting us know, Michelle!
Michelle Spencer says
Thank you, this worked wonderfully even though I was distracted & forgot to add the oil. When the batter was looking a bit dry I added a tblsp each of yogurt & water. The crumb is lovely. I didn’t overlap my plums enough so its not photo ready but it is delicious. I added some cinnamon extract & some ground cardamom to the caramel. Will make again, maybe in a pie dish as the sloped sides will catch the glaze deibbles. Thank you!
Lindsay @ The Café Sucre Farine says
Thanks, Michelle!
Francine says
Chris, I love this cake but am having trouble making it as beautiful as yours. I know it has to do with the overlapping of the slices (and I think you used many more slices than I did). It looked gorgeous before I put the cake dough over it, but I knew that the upside-down version wasn't going to be as pretty. I just couldn't figure out how to do it, even after reading your notes and looking at your photos. Any recommendations?
Chris Scheuer says
Hi Francine, so sorry you had trouble with this cake. I would try using more plums and make sure they overlap each other quite a bit so the cake batter doesn't seep through. It's almost like you're trying to create an impenetrable layer with the plums. I slice mine fairly thin, about ⅛-inch.
Francine says
Thanks, Chris!
Roxanne says
I haven't tasted it yet, it's in the oven! But this recipe is clearly a winner. My neighbors plum tree hangs over our fence...
Chris Scheuer says
Thanks, Roxanne!
Sue says
I made this following the directions and it IS beautiful and so delicious! But my cake had big air pockets in it. What did I do incorrectly? Too much mixing? My husband, who is not a sweet eater, consumed two pieces. Will make again but just wonder how I need to fine tune so no large holes.
Thanks!
Chris Scheuer says
Hi Sue, it's hard to say why your cake had large holes. I would try mixing just until the dry ingredients are incorporated.
Simran says
Hello,
I have baked this cake many times, following the instructions, and baking as per weight not volume. But for all of these occassions, I have to constantly decrease the temperature because the top always gets brown and the middle is literally liquid, even after 60 mins of baking the cake only gets baked 70%. If I cover it with foil the top doesnt get an even color. So I am having alot of trouble here, but I really want the recipe to work as taste wise it tastes great once it's done. It just takes a long time to get done.
Chris Scheuer says
Hi Simran, Sorry you've had trouble with this cake.
Just trying to troubleshoot a bit here for you:
Every oven is a little different and setting it to a certain temp is not always consistent. You might want to purchase an oven thermometer and check the accuracy of your oven. It almost sounds like your oven might off a little. Too hot would make the outside get done too quickly and the inside still be raw. Not hot enough could make the time extra long.
There are actually a lot of variables in cake baking. One of them could even be the pan as that can cause differences in baking time. Another can be how often you open the door to check the cake. Every time you open the door, the temperature drops by 25˚.
Using foil (even though the top doesn't have an even color) might be your best bet since the bottom of the cake becomes the top in this particular recipe and no one will see the actual "top" of the cake.
Paula Brock says
Can gluten free flour be used as a substitute for regular flour in this recipe? Thanks.
Chris Scheuer says
Hi Paula, I have not tried it, so I can't say for sure but I think it will work. Let us know if you try it!
Beth says
Chris
Do you think I could make this with cranberries?
Beth
Beth says
For those wondering I made this as a cranberry upside down cake. I used 12 ozs of fresh whole cranberries, 1/4 cup butter and 3/4 cup brown sugar together with the milk and cinnamon in the toppling recipe (adjusted the sugar and butter slightly to compensate for the tart cranberries). The base of the recipe is the same. The topping is a tad on the tart side but it was delicious with vanilla icecream
Thank you for a wonderful recipe.
Eli says
Hi Chris, the recipe looks great but I unfortunately only have an 8" cake pan. What do you recommend I should do? Thank you, Eli.
Chris Scheuer says
Hi Eli, you could make it in larger pan if you have one. The cake wouldn't be as tall but it would work. If you only have an 8-inch pan, you could make it and just use about ¾ of the batter then bake the rest in a small loaf pan.
Marsha says
Can this be frozen? What is the best way to freeze?
Chris Scheuer says
Hi Marsha, yes, this cake will freeze well. I just freeze it uncovered for about an hour. Then you can wrap it and the topping won't get smushed.
Marsha says
Can you freeze this cake?
michelle stillman says
Last night, as I brought this dessert out to the deck to end our evening dining pleasure, my eldest old grandson was pretty sure this dish wasn't going to be worth his trying. After a little convincing, followed by that sweet 5 yr. old boy-voice of "ohhhh yum!", he exclaimed his desire to have this made as his birthday cake. Replacing the traditional chocolate cake with peanut butter icing? Now that's saying something! Oh the lesson learned of the delight that comes when we just give something unexpected a try!
Chris Scheuer says
Haha! This makes me laugh as I have experienced it so many times with my grandchildren! The other day I had two of them over and they wanted a snack. I pulled out a nectarine. They said, "we don't like nectarines". I said, "just try a slice. You don't have to eat any more than that but I think nectarines are like candy". They reluctantly took a bite with a sour face. Then they tasted it and they said, "can we take some of those nectarines home?" 😂😂😂
I love that he wants it for his birthday cake now, so sweet!
Thanks so much for sharing this great story, Michelle! 💕
Beth says
Chris
I made this cake yesterday and it is delicious. How deep is your pan. I had a 2 inch deep pan and I made couple of cupcakes with the batter to account for the shallow depth but I was curious.
ps - it looks great and The caramelized plum topping tasteS delicious
Chris Scheuer says
Hi Beth, I'm so happy you enjoyed this cake!
Regarding your question about the pan, I'm wondering if your pan might be 8-inches and not 9. My pan is exactly 2 inches tall and 9 inches in diameter. If you use an 8-inch pan you will have extra batter.
Lita M Poppenberg says
Chris,
good morning, could I substitute butter for the Oil?? thanks so much lita
Chris Scheuer says
Hi Lita, Although I'm a HUGE butter fan, I don't recommend substituting butter for the oil in this recipe. The oil gives this cake a fantastic texture and the taste is delicious without butter. You can read the reviews on the French Grandmother Cake to see how everyone loves this cake. Plus there's butter in the topping which adds even more flavor. If you felt like you absolutely needed butter, I would go with half oil and half butter. Hope you enjoy it!
Lita M Poppenberg says
You are so kind to respond I'll go with the recipe as its written:)) thanks so much
Marsha says
Looks amazing. I am wondering if another 1/2 cup of oil can be used instead of the yogurt. Do you think it would be possible to freeze the finished product. Looking forward to your re sponse
Chris Scheuer says
Hi Marsha, I don't think I'd use another half cup of oil. You could use buttermilk or sour cream in lieu of the yogurt though. If you're looking for a dairy-free version, I would just use a dependable dairy-free cake recipe for the cake part and then use this recipe for the topping.
Gale Crudup says
Beautiful!
We have been eating the most delicious cherry plums found at Publix!
Do have a recipe for plum jam?
Thanks!
Gale
Chris Scheuer says
Cherry plums sound wonderful! I will check them out next time I shop at Publix! I don't have a plum jam recipe on the blog but I actually bought a big bag of plums yesterday to make some jam or jelly.
Sandi says
That is a gorgeous presentation!
Chris Scheuer says
Thanks so much, Sandi 💕