We all know the old-school classic pineapple upside down cake. I couldn’t believe that the pineapple upside down cake first became popular in the 1920s. Did you know you can do similar versions with almost any fruit? This is my Plum Upside Down Cake.
Upside down cakes can sometimes be a little stodgy since they’re best baked low and slow. This version, with the inclusion of Yoghurt, is still super moist and fluffy. And I’ve used brown sugar for a deeper flavour. It also gives the cake a beautiful caramel colour.
While I’ve used butter in the batter, you could definitely use vegetable oil instead, which will also add some lightness to the cake.
I’ve use plums since they are in season at the moment. If you don’t like plums though, you could use any other stone fruit such as peaches or nectarines. I make an almond cake with pears which is very similar, in fact I made the same recipe with macadamia flour and apricots, so you could use either of those as well if you wish.
All of the delicious ingredients for this Pineapple Upside Down Cake were supplied by Wild Organic Foods. Please do head over to their website to see their awesome range of high quality organically farmed produce, pantry staples and so much more. They conveniently collect the items weekly from local farms and producers. Then deliver it to your door or other convenient collection points. Farm fresh to your table.
Plum Upside Down Cake
- 113 grams Butter* Softened to room temperature
- ⅔ cup Light brown sugar
- 3 Large Eggs
- ½ Cup Plain or Greek yogurt
- 1 tsp Vanilla Extract
- 1½ Cups All-Purpose/Cake Flour
- 2 tsp Baking Powder
- ½ tsp Salt
- 40 grams Unsalted Butter Melted
- ⅓ Cup Light brown sugar
- 4 – 5 Plums (enough to make two layers on the bottom of the cake pan) Pitted and Sliced
- Preheat the oven to 160˚C. Line the bottom of an approx 20 – 23 cm spring-form cake tin with baking paper then spray evenly with non-stick cooking spray. Set aside
- Using a hand mixer or your stand mixer, cream together the butter and sugar until smooth and creamy. Add the eggs and mix through. Then add the yoghurt and vanilla and mix until fully combined
- Sift in the flour, baking powder and salt, then mix until fully incorporated (do not over mix)
- Add the melted butter and sugar to the lined cake pan and spread to evenly cover the bottom. Arrange the slices of plum to make an even layer covering the bottom. Then use any additional slices on top of the first layer to cover larger gaps
- Tip: I place the cake tin on a baking sheet to catch any butter that might leak out
- Gently spoon the cake batter on top of the plums (do not disturb the plums) and even it out
- Bake for 1 hour 10 minutes to 1 hour 15 minutes, until a cake tester or skewer inserted in the centre comes out clean
- Note: If using a larger cake tin the cake layer will be thinner and require less baking time so start checking the cake at 45 – 50 minutes
- Remove from the oven and let cool in the cake tin for at least 15 – 20 minutes. Then gently remove the tin, flip the cake over so the plums are on top and cool further on a wire cooling rack