Easy Upside-Down Plum Cake: A Moist, Flavor-Packed Summer Dessert
Bake a vibrant, healthier dessert with this easy upside-down plum cake, featuring Greek yogurt, cornmeal, and fresh stone fruit.
Easy Upside-Down Plum Cake Recipe
If you’re craving a seasonal treat that perfectly balances natural summer sweetness with nutritious ingredients, look no further than this easy upside-down plum cake. This moist, dense cake is bursting with the flavor of ripe plums, enriched with Greek yogurt, cornmeal, and a hint of orange and ginger – making for a dessert that’s both enticing and a little bit healthier. Whether you’re trying to impress guests or simply enjoy plums at their peak, this recipe delivers.
Why This Upside-Down Plum Cake is Special
- Health-conscious: With Greek yogurt instead of sour cream or excessive butter, this cake boasts added protein and a tender crumb, while keeping calories in check.
- Infused with Flavor: Orange zest and juice add freshness, ginger brings warmth, and the plums themselves caramelize beautifully when baked.
- Simple Technique: No mixer required, and just a few pantry staples are elevated by stone fruit and clever layering.
- Perfect for Summer: Make use of plums at their ripest, and swap in other stone fruits (like peaches or apricots) later in the season.
Ingredients
This plum cake is made with easy-to-find ingredients, enhanced by a few choice flavor boosters. Here’s what you’ll need:
- 1 tsp. grated orange zest
- 1/4 cup orange juice
- 1 tsp. grated fresh ginger (peeled for best texture)
- 1 cup sugar, divided
- 1 lb. plums (about 4-5 medium), pitted and cut into 1/2-inch wedges
- 1/2 cup olive oil (plus more for the pan)
- 1 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1/2 tsp. kosher salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup whole-milk Greek yogurt (plus more for serving, optional)
- 2 large eggs
- 2 tsp. pure vanilla extract
Optional Garnishes
- User a dollop of extra Greek yogurt on each slice for serving.
- Sprinkle with a little more orange zest or toasted almonds for added flair.
Step-by-Step Directions
Follow these simple steps for a foolproof, visually stunning dessert:
- Prepare the Orange-Ginger Plum Topping:
- Preheat your oven to 350°F.
- In a large saucepan, combine the orange juice, grated ginger, and 1/4 cup of the sugar. Heat gently over low heat, stirring until the sugar dissolves (2-3 minutes).
- Increase the heat and bring the mixture just to a boil, then reduce and simmer until slightly syrupy (2-3 minutes more).
- Remove from heat, stir in the plums and orange zest, and set aside. Toss occasionally as it cools so the fruit gets evenly coated.
- Prepare the Cake Pan:
- Oil a 9-inch round cake pan (preferably with 2-inch-high sides) generously. Line the bottom with a circle of parchment paper, and oil the parchment.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, cornmeal, kosher salt, baking powder, baking soda, and the remaining 3/4 cup of sugar.
- Mix the Wet Ingredients:
- In a separate bowl, whisk together the Greek yogurt, olive oil, eggs, and vanilla extract until fully combined and smooth.
- Pour the wet mixture into the dry ingredients, and stir with a wooden spoon or spatula just until combined (do not overmix).
- Arrange the Plums:
- Retrieve your prepared cake pan and lay the plum wedges in concentric circles, overlapping slightly to fully cover the bottom. Spoon any remaining syrupy juices over the plums for extra flavor and moisture.
- Add the Batter:
- Carefully spoon or pour the cake batter over the plums, smoothing gently with a spatula so it covers the fruit evenly (batter will be thick).
- Bake:
- Bake in the center of the preheated oven for 65–70 minutes, or until the top is lightly golden and a wooden skewer or toothpick inserted in the center comes out clean. Don’t rush this step—undercooking can leave a raw interior.
- Cool and Invert:
- Remove the cake from the oven and let it cool in the pan for at least 10 minutes. Run a butter knife around the edges to loosen.
- Invert a serving platter over the cake pan, then flip both upside down together. Gently lift the pan and peel away the parchment to reveal the glossy plum top.
- Serve:
- Allow to cool slightly before serving, ideally with a spoonful of Greek yogurt or a dusting of powdered sugar.
Expert Tips for Perfect Results
- Choose the Right Plums: Select plums that are firm but slightly yielding. Overripe plums may become too mushy during baking; underripe ones may be too tart or hard.
- Parchment Paper is Key: Lining the pan bottom guarantees the plums come out cleanly and nothing sticks.
- Layer Plums for Visual Appeal: For a beautiful finish, alternate the direction of plum tips as you lay them in concentric circles, overlapping slightly so the skin edges form a decorative pattern.
- Test for Doneness: Use a toothpick or cake tester and ensure it comes out clean. For extra accuracy, a digital thermometer inserted into the center of the cake should read about 205–210°F.
- Use Quality Oil: A mild extra-virgin olive oil or grapeseed oil works best. Stronger-flavored oils may overpower the dessert.
Why Add Cornmeal?
The addition of yellow cornmeal to the batter sets this recipe apart. Cornmeal brings gentle crunch and a golden color—complementing the soft, juicy baked plums and making the cake sturdy enough to invert without breaking. It also gives the cake a unique crumb and a subtle sweetness that’s reminiscent of rustic Mediterranean desserts.
What others are reading
Healthier Dessert Choice
- Each serving (1/8th of the cake) contains approximately 377 calories, with 7g protein and 2g dietary fiber.
- Plums provide antioxidants, vitamin C, and dietary fiber, making this a more nutritious indulgence.
- Using Greek yogurt adds both creaminess and protein while reducing the need for extra fat.
- Pure olive oil keeps the crumb moist with healthy monounsaturated fats.
Customize Your Upside-Down Fruit Cake
While plums shine in this recipe, you can easily substitute or mix with other stone fruits such as peaches, nectarines, or apricots when in season—just make sure the fruit isn’t overly juicy. You can also try blood orange or lemon zest for a new twist.
Serving Ideas
- Enjoy warm or at room temperature for breakfast, brunch, or dessert.
- Add a dollop of vanilla yogurt, whipped cream, or a scoop of frozen yogurt for a celebration-worthy finale.
- This cake stands up well to being made a few hours in advance—just cool, cover, and store at room temperature.
Frequently Asked Questions (FAQs)
Q: Can I use other fruits instead of plums?
A: Absolutely! Peaches, nectarines, or apricots work well. Be sure to slice them thinly and avoid varieties that are too juicy, which can make the cake soggy.
Q: Does this cake freeze well?
A: Yes. Cool the cake completely, wrap tightly, and freeze for up to one month. Thaw at room temperature; the fruit topping might lose some texture, but the flavor will remain bright.
Q: Is Greek yogurt essential in the recipe?
A: Greek yogurt gives the cake a moist, tender crumb and adds protein, but you can substitute with plain whole-milk yogurt if necessary.
Q: Should I peel the plums first?
A: No need—the skins become soft and jewel-like after baking, contributing color and flavor. Just pit and wedge the plums as directed.
Q: What if my cake sticks to the pan?
A: Make sure to oil the pan well and line with parchment. If any fruit sticks, gently loosen it and place it back on the cake; a dollop of yogurt can camouflage imperfections.
Complete Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 377 |
| Protein | 7g |
| Carbohydrates | 53g |
| Fiber | 2g |
| Sugar (total) | 29g |
| Added Sugar | 22.5g |
| Fat | 15.5g |
| Saturated Fat | 3g |
| Cholesterol | 45mg |
| Sodium | 235mg |
More Fresh Ways to Use Plums
- Create a quick plum compote with orange and honey to spoon over pancakes or yogurt.
- Add sliced plums to a green salad with goat cheese and toasted pecans.
- Roast halved plums with a sprinkle of cinnamon and serve with Greek yogurt.
Other Healthy Dessert Recipes to Try
- Mocha Overnight Oats: Start your day with a sweet, caffeinated twist on overnight oats.
- Banana-Chocolate Chip Muffins: Wholesome and satisfying for breakfast or snacking.
- Portobellos with Cannellini and Chimichurri: A savory take for mushroom lovers.
- Red Wine Risotto with Mushrooms and Radicchio: For a sophisticated dinner party dessert alternative.
Baking Success: Final Thoughts
This upside-down plum cake not only highlights the best of summer produce, but it also makes home baking easy and accessible for any skill level. The clever use of Greek yogurt, olive oil, and cornmeal gives it a gourmet feel, while simple instructions and pantry ingredients ensure stress-free preparation. Whether made for a special event or a laid-back summer afternoon, it’s sure to win you fans—and have everyone asking for seconds.
References
- https://thecafesucrefarine.com/upside-down-plum-cake/
- https://www.prevention.com/food-nutrition/recipes/a37116310/upside-down-plum-cake-recipe/
- https://ymcacf.org/programs/healthyeating/recipes/plum-upside-down-cake/
- https://www.prevention.com/food-nutrition/recipes/a20493270/peach-upside-down-cake/
- https://www.prevention.com/food-nutrition/recipes/a20512333/peach-upside-down-cake-0/
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