This gorgeous upside-down cake subs in seasonal plums for the more traditional pineapple.
For this stunning cake, fresh plums are generously layered on top of a buttery caramel that, once baked, transforms into a sweet, tart topping with a jammy-like texture. The addition of semolina flour gives this cake a crunchy bottom while staying delicate and moist within.
Plum Upside-Down Cake
Serves | 8 |
Topping
- 3 Tbsp butter
- ½ cup brown sugar
- 6-7 black and red plums, pitted and sliced
Cake
- 1 cup all-purpose flour
- ½ cup semolina flour
- 1 small orange, zested
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ salt
- 2 sticks butter, room temperature
- ½ cup sugar
- 2 eggs
- ½ cup buttermilk
- 1 tsp vanilla extract
- ¼ tsp almond extract
| Preparation | Heat oven to 350°F. In a pan over medium heat, melt 3 tablespoons of butter. Add brown sugar; stir until sugar melts, about 3 minutes. Scrape mixture into bottom of prepared cake pan. Arrange sliced plums in a tight single layer on top of sugar mixture; set aside.
In a large bowl, whisk together all-purpose flour, semolina flour, orange zest, baking powder, baking soda and salt. In a stand mixer with the paddle attachment, cream butter and sugar; about 3 minutes. Beat in eggs one at a time then beat in buttermilk, vanilla and almond extract. Add dry ingredients and mix until combined, using a rubber spatula to scrape sides and bottom of bowl as needed. Scrape batter and spread evenly on top of plums. Bake for 40 to 50 minutes or until a toothpick comes out clean from center of cake. Cool cake in pan for 10 minutes; invert onto a large plate and serve at room temperature.
Amber.Fisher
Amber is a private chef, food stylist and recipe contributor in the St. Louis area. Having spent the last 6 years in Los Angeles, she also gained extensive knowledge working at renowned restaurants Gjusta, Roberta’s and staging at many others.
