This cake is my version of a hug: the scent of warm fruit and bubbling sugar drifting through the kitchen windows, reminding me of soggy Sundays in Port Townsend. My mother (queen of caramel-over-plum emergencies) always swore that the best cakes came from moments of chaos and that a little sweetness can fix just about anything. So: Plum Upside Down Cake, but Portland-style—brisk air, socks on, cat judging from the windowsill.
That sharp little bite from slices of fresh plum, a faint sleepy cinnamon, and the best surprise: orange zest, like a little sunbeam tucked into every bite. People love this one because it ends up looking all fancy and jewel-toned, but honestly? It’s my lazy day cheat code when the fruit bowl is groaning and I want something warm without four hours of fuss. It’s also what I make when I think of my mom, humming her old Taiwanese lullaby and swirling sugar in a saucepan with a wooden spoon she called the “magic fixer.” (She was right.)
Here’s the beauty: you do not need to be a pastry genius. If you have plums, a bit of butter, and some kitchen basics, you are halfway there. And the upside-down part? It means built-in drama at the table, with a caramel crown and a swirl of color—plus, you get to flip things. That never gets old.
To make the Plum Upside Down Cake, you will need the following ingredients:
Center a rack in the oven, and heat the oven to 350°F. Grease the insides of four 10- or 8-ounce ramekins. Set them aside.
In a medium saucepan over medium heat, melt ¾ stick (6 tablespoons) butter. Add in ¼ cup plus 2 tablespoons brown sugar and whisk until smooth and the sugar has melted.
Pour the prepared syrup into the bottoms of the prepared ramekins, dividing the syrup evenly among them.
Arrange the plum slices at the bottom of each ramekin.
In a small bowl, whisk together ¾ cup cake flour, ½ teaspoon baking powder, ⅛ teaspoon baking soda, ¼ teaspoon cinnamon, and 1 pinch of salt.
Using an electric mixer, beat together the remaining ½ stick (¼ cup or 4 tablespoons) butter with ½ cup granulated sugar and 1 tablespoon fresh orange zest.
Add 1 large egg and 1 teaspoon vanilla extract and mix to combine.
Set the mixer to low and alternate adding the dry ingredients and 5 tablespoons buttermilk in three additions. Do not overmix.
Divide the batter among the ramekins and place them on a rimmed baking sheet.
Bake for 35 to 40 minutes or until the cakes are firm to the touch, and a skewer inserted into the center comes out clean. It might be wet from the plum juice. Rotate your baking sheet halfway through the cooking time to ensure even baking for all the cakes.
Remove the cakes from the oven and let them cool on a wire rack until cool to the touch. Run a paring knife around the edges of each ramekin. Cover the ramekin with a plate and invert the cake onto it, then gently lift the ramekin off. Repeat with the remaining cakes.
Serve as is or with whipped cream or vanilla ice cream.
You can leave the blowtorches and fancy gear for another day. Here’s what works for me (and this recipe):
Crunch Time: Scatter a few toasted almonds or crushed pecans right over the caramel syrup in each ramekin, before the plums. When you tip everything out, you get this wild nutty layer that says, “Yes, I planned this all along.” Fantastic with coffee in the morning (trust me, cake for breakfast is never wrong).
The Ginger Wildcard: One teaspoon of grated fresh ginger into the batter is just enough for a quiet burn under the sweetness. I started doing this after Bangkok—my sister hated it, then stole the recipe. Try it for a cake that tastes way more complicated than it is.
Honestly, these cakes are already kind of their own party, but add creamy vanilla ice cream on top and you’ll watch everyone go silent for a moment. I sometimes scoop a spoonful of mascarpone or even just some tangy yogurt (whip in a tiny pinch of sugar and orange zest) if I want something lighter. If you’re feeling fancy, a sprinkle of mint or a few drops of lemon juice wakes everything up.
I hope this little upside-down cake with plums brings a little warmth to your kitchen. To me, it is more than a dessert: it’s proof that messy, gooey, surprising things—the best parts—sometimes only show up when you’re willing to flip things over and see what’s stuck on the bottom.
As the warm days linger, I find myself clinging to summer’s best moments. There’s something undeniably comforting about a juicy plum cake that captures the essence of the season, sweet and a little tangy. With this Plum Upside Down Cake, you’ll want to savor each slice while the sun still shines bright.
Delicious fall dessert recipe!
