Go Back

Upside-Down Plum Cake

Ripe Plums are perfectly paired with French Yogurt Cake, creating a wonderful summer dessert
Print Recipe Pin Recipe
Prep Time:30 minutes
Cook Time:50 minutes
Course: Dessert
Cuisine: American, French
Keyword: French Yogurt Cake, Plum Cake, Plum Recipe, Upside-Down Plum Cake
Servings: 12

Equipment

  • 9" Springform Pan

Ingredients

Plum Topping

  • 3 Tbsp Butter
  • 1/2 Cup Brown Sugar
  • 1/4 tsp Cinnamon
  • 3-4 Large Plums, Red or Black You could use Italian Plums as well, you will just need several more plums in order to cover the bottom of the cake pan
  • 1 tsp Heavy Cream

Yogurt Cake

  • 3/4 Cup Granulated Sugar
  • 1/4 Cup Brown Sugar
  • 1 Lemon, Zested
  • 2 Large Eggs, Room Temperature
  • 2 tsp Vanilla
  • 1 Cup Plain Yogurt, Greek or Whole Milk Natural
  • 1/2 Cup Butter, Melted
  • 2 Cups All Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Fine Salt

Instructions

  • Preheat oven to 350℉

Preparing Plums and Pan

  • Spray a 9" Springform Pan with baking spray. Cut a 9" circle of parchment paper for the bottom. Place it in the greased pan, then spray the parchment paper lightly.
  • In a small saucepan, add the butter. Heat over medium heat until melted.
  • Add the brown sugar, and cinnamon. Stir until sugar has been melted and mixture is well combined. Add the Cream and stir until combined.
  • Pour mixture into the prepared cake pan, spreading to cover the bottom.
  • Slice the plums in half and twist to separate. Remove the pit. Slice each half into 1/8" -1/4" slices.
  • Arrange Plums in the Sugar/Butter base, working from the center outward, in a spiral pattern.

French Yogurt Cake

  • Begin by measuring both sugars and the lemon zest into a large bowl. With your fingers, rub the zest and sugar together until the sugar is moist and filled with lemon fragrance.
  • Add Eggs and Vanilla. Mix with hand mixer on medium-high for about a minute, or until light and bubbly.
  • Mix in Yogurt and Melted Butter until fully combined.
  • In a small bowl, sift together the Flour, Salt, and Baking Powder.
  • Gently fold the dry ingredients into the wet, taking care not to over-mix. It is ok if there are small lumps in the batter.

Assembling and Baking

  • Pour batter over prepared plum pan.
  • Level with an offset spatula.
  • Pop into oven and bake for 45-55 minutes, or until golden brown and a toothpick inserted comes out clean. If your cake is browning too quickly, you can cover loosely with a tent of aluminum foil.
  • Cool on a wire rack for 10 minutes, then prepare to flip! Run a butter knife along the edge of the pan, loosening the sides. Loosen the springform. Place a tray over the pan. Grasp both the tray and cake pan, and flip, allowing the cake to drop onto the platter - plum side up. Gently remove the parchment paper.
  • Serve with a generous scoop of vanilla ice cream, and Enjoy!!