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peach-plum upside-down cake

Peach-Plum Upside-Down Cake

Indulge in the sweet and tangy flavors of a peach-plum upside-down cake. Easy to make, stunning to serve, and perfect for any occasion.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Resting Time: 10 minutes
Total Time: 1 hour 5 minutes
Servings: 8 people
Calories: 280kcal
Cost: $15

Equipment

  • 9-inch round cake pan
  • Saucepan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons

Ingredients

  • 1 cup unsalted butter, melted
  • 1 cup brown sugar
  • 3 medium peaches, sliced
  • 3 medium plums, sliced
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.75 cup buttermilk

Instructions

  • Melt the butter in a saucepan over low heat, then stir in the brown sugar until it dissolves. Pour this mixture into a greased cake pan, spreading it evenly.
  • Arrange the peach and plum slices in a decorative pattern on top of the sugar mixture.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a separate bowl, beat the granulated sugar and eggs until pale and fluffy. Add the vanilla extract and buttermilk, mixing until smooth.
  • Gradually add the dry ingredients to the wet mixture, stirring gently.
  • Pour the batter over the fruit in the pan, spreading it evenly.
  • Bake the cake at 350°F for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  • Let it cool for 10 minutes before flipping it onto a serving plate.

Notes

For an extra layer of flavor, sprinkle a pinch of cinnamon over the fruit before adding the batter.
Store leftovers in an airtight container at room temperature for up to two days or refrigerate for an additional day. To reheat, pop a slice in the microwave for 10 seconds for a gooey texture. If you're in a humid climate, store the cake covered to prevent the topping from becoming sticky. For longer storage, wrap individual slices in plastic wrap and freeze for up to a month. Thaw at room temperature for best results.
Make sure to grease the pan generously or line it with parchment paper for easy release.

Nutrition

Calories: 280kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 180mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 300IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 1.2mg
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