Upside Down Plum Cake with Cardamom
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I absolutely love making this upside down plum cake when stone fruit is in season—the way the juicy plums caramelize with the spiced sugar is pure magic. The hint of cardamom gives it a warm, aromatic twist that makes every bite feel a little special.
Every summer, my neighbor Peter brings over a bag of sun-ripened plumcots from his tree. When I see him walking up our driveway, I know it’s time to make this plum cake. The fruit is so sweet and juicy, it practically begs to be caramelized under a buttery, cardamom-laced sugar topping.
If you’ve never made an upside down cake with plums, plumcots, or pluots, you’re in for a treat. This cake is so pretty with its jewel-toned fruit on top, and it’s the kind of dessert that looks way fancier than the effort it takes. Plus, there’s something deeply satisfying about flipping the pan and revealing that glossy, caramelized topping.
The cardamom adds this subtle, floral spice that plays beautifully with the tart-sweet plumcots. I love serving it slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s a total showstopper and honestly, way easier than you’d think!
You can make this with any variety of plums you have on hand—red, black, or yellow all work beautifully. And if you’re out of cardamom, a little cinnamon makes a delicious swap. It’s a flexible recipe that’s easy to make your own!
How to store an upside down cake
This cake will keep well for 4 days at room temperature. You can cover it loosely with a piece of parchment paper and keep it on your counter. I usually tuck it into my cupboard (on top of my stack of plates 😆) to keep it out of the way, but I’ve got my eye on this covered cake dome, which I may treat myself to one day.
Upside Down Plum Cake with Cardamom
Ingredients
Topping
- 2 tablespoons butter (at room temperature)
- 2 tablespoons granulated sugar
- ½ teaspoon ground cardamom (see notes)
- 1 ¼ lb plums
Cake
- 1 ¼ cups all-purpose flour
- 1 teaspoon ground cardamom
- 1 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup butter (at room temperature)
- 1 large eggs (at room temperature)
- ¼ cup milk (at room temperature)
- ¼ cup sour cream (at room temperature)
- 1 tablespoon vanilla extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease the bottom and sides of a 9-inch cake pan with butter, line it with parchment paper, and grease the top of the parchment. Mix the sugar and cardamom in a small bowl and sprinkle this over the bottom of the pan.2 tablespoons butter, 2 tablespoons granulated sugar, ½ teaspoon ground cardamom
- Arrange the plums on the bottom of the pan, overlapping them slightly. Arrange the outer layer first, and then work your way to the center. Fill in any gaps with extra plums (cut them into smaller pieces as needed) so there are no visible gaps for the batter to pour through. Note: When the cake is flipped, you'll only see the neatly arranged first layer and not the messy-looking ones that fill in the gaps.1 ¼ lb plums
- In a medium bowl, whisk the flour, cardamom, baking powder, baking soda, and salt.1 ¼ cups all-purpose flour, 1 teaspoons baking powder, 1 teaspoon ground cardamom, ½ teaspoon salt, ¼ teaspoon baking soda
- In a large bowl, cream and sugar and butter for 2 minutes. Add the egg and beat to combine. Add the milk, sour cream, and vanilla and beat for 1 minute more.¾ cup granulated sugar, ½ cup butter, 1 large eggs, ¼ cup milk, ¼ cup sour cream, 1 tablespoon vanilla extract
- Add the dry ingredients to the wet ingredients and beat just until combined – do not overmix. Spoon the batter into the cake pan (it is thick) and level the surface.
- Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean. Note: Place a piece of parchment paper on top of the cake if it becomes too dark – I usually do this after 25 minutes.
- Let the cake cool for 15 minutes on a wire rack and then run a butter knife around the edge to loosen it. Cover the cake with a plate, then flip it over onto the plate. Tap the bottom, then let the cake cool completely on the plate before serving.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
A few more plum recipes to try next
Check out all of my dessert recipes for more inspiration!
