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Plum Upside Down Cake

Easy Ginger Plum Upside Down Cake

Course Dessert
Cuisine Baking, global vegetarian


Plum Latyer

  • 3/4 cup sugar
  • 1/4 cup water
  • 2 tbsp unsalted butter softened
  • 1.5 tsp dry ginger powder
  • 6 medium plums pitted and sliced into 1/2 inch wedges


  • 1/2 cup buttermilk
  • 2 tsp pure vanilla extract
  • 2/3 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 160 gm unsalted butter (3/4 cup)
  • 185 gm all purpose flour 1.5 cups
  • 2 large eggs


  • In a small saucepan, combine the sugar and water and bring to a boil without stirring. Over high heat, cook until amber-colored caramel forms, approx 5 to 7 minutes.
  • Turn off from the heat and whisk in the butter & dry ginger powder. Pour the caramel into a 9-inch round cake pan. Arrange the plum wedges in the caramel in concentric circles. Set aside.
  • Put all the ingredients of the cake in a mixing bowl and mix using a hand blender, till it is smooth.
  • Pour over the plums and bake at 180C for 35-40 mins till the skewer comes out clean.
  • Wait for 20 minutes and then invert the cake on a plate to de-pan. Serve warm or cold. Cake lasts about 2-3 days in airtight container.
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