Plum Ginger Upside Down Cake
A delightful cake that combines the sweet-tart flavor of ripe plums with a warm, spicy touch of ginger, resulting in a moist dessert topped with caramelized fruit.
Ingredients
For the Topping
- 4 medium ripe plums, pitted and sliced (about 2 cups)
- ½ cup unsalted butter divided
- 1 cup brown sugar packed
- 1 teaspoon ground ginger
For the Cake
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or milk with 1/2 teaspoon vinegar added)
Instructions
Preparation
- Start by gathering all your ingredients. Make sure your plums are ripe for optimal sweetness. Prepping your workspace will make the process much smoother, so have a 9-inch round cake pan ready to go.
Cooking the Base
- Melt 1/4 cup of butter in a medium saucepan over medium heat. Stir in the brown sugar and ground ginger until combined and bubbly, then pour this mixture into the bottom of the cake pan.
Arranging Plums
- Arrange the plum slices in a circular pattern on top of the caramel layer, cut side facing up.
Mixing Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Creaming Butter and Sugar
- In a large bowl, cream the remaining butter with granulated sugar until light and fluffy, about 3-4 minutes.
Adding Eggs and Vanilla
- Beat in the eggs one at a time, then mix in the vanilla extract.
Combining Ingredients
- Gradually add the dry mixture to the butter mixture, alternating with the buttermilk, mixing until just combined.
Batter Over Plums
- Pour the cake batter over the arranged plums, spreading it evenly.
Baking the Cake
- Bake the cake in a preheated oven for 35-40 minutes, checking for doneness with a toothpick.
Cooling and Inverting
- Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a serving plate.
Notes
To avoid mistakes, do not overmix the batter and ensure to use ripe plums. The cake can be stored at room temperature for 2-3 days in an airtight container.