Plum upside down cake

    1 hour 20 min

    Celebrate September with juicy plums beautifully presented in this moist upside down cake. Enjoy with your morning coffee or with a dollop of cream for a tasty dessert.


    Hampshire, England, UK
    86 people made this

    Serves: 12 

    • For the topping
    • 100g unsalted butter
    • 200g caster sugar
    • 2 tablespoons golden syrup
    • 8 to 10 plums, stoned and sliced into wedges
    • For the cake
    • 180g plain flour
    • 2 teaspoons baking powder
    • 1 pinch, salt
    • 100g unsalted butter, at room temperature
    • 200g golden caster sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 120ml full fat milk

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat the oven to 180 C / Gas 4. Grease and line a 23cm cake tin with baking parchment.
    2. For the topping:

    3. In a saucepan over a medium heat, combine the butter, sugar and golden syrup and stir until melted and a syrup has formed.
    4. Arrange the plum wedges in the base of the prepared cake tin in a pleasing pattern. Pour the syrup over, taking care not to move the plums.
    5. For the cake:

    6. In a large mixing bowl, sift together the flour and baking powder then add the salt and mix well.
    7. In a separate bowl, cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, mixing well after each addition then mix in the vanilla extract.
    8. Add the dry ingredients to the wet ingredients, alternating with adding the milk. Mix until smooth. Carefully and slowly, pour the cake mixture over the plums taking care not to move the plums. Smooth the top.
    9. Bake in the preheated oven for 1 hour, or until golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and allow to rest for 10 minutes in the tin.
    10. To flip the cake, place a plate over the top of the cake tin, ensuring that any overhanging baking parchment is out of the way. Holding the plate firmly to the cake tin, flip the cake over and allow it to gently drop onto the plate. Remove the tin then peel back the baking parchment and discard. Slice and serve.


    It is not advisable to use a springform or loose-bottomed cake tin for upside down cakes as they can be prone to leaking.

    Freezing tip

    To freeze, wrap the cake up tightly in tin foil and place in the freezer. When ready to eat, allow about 8 hours to defrost to room temperature.

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    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    This cake was so awesome. When we made one, it literally knocked my grandmother out with its intense flavor and velvety cakeness. They say grandma will pull through... Enjoy at your own risk.  -  08 Sep 2014


    Easy to make great results. I reduced the sugar in the cake by 10g and the topping by 10g.  -  02 Apr 2017


    Very easy, and a great use for the plums just ripening now.  -  25 Aug 2016