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–+ servings
An Upside Down Plum Cake sits on a white plate, with one slice being lifted; fresh whole and halved plums are scattered around.

Upside Down Plum Cake with Cardamom

Yield: 8 servings
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Every summer, I look forward to making this upside down plum cake with cardamom—especially when I have fresh plumcots or plums on hand. The fruit caramelizes beautifully on top, and the warm hint of cardamom adds just the right touch of something special. It’s simple, stunning, and always a hit!

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
    Image for recipe instruction: A round baking pan coated with a thin layer of butter and sugar, ready to create a delicious Upside Down Plum Cake, sits on a white surface.
  • 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
    Image for recipe instruction: Two round baking pans for Upside Down Plum Cake, one with sliced red and yellow plumcots arranged neatly, the other with plums scattered, set on a white marble surface.
  • 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
    Image for recipe instruction: A glass bowl filled with flour and a metal whisk resting inside, ready for mixing the batter of an Upside Down Plum Cake, placed on a light-colored countertop.
  • 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
    Image for recipe instruction: A hand mixer blending yellow batter for an Upside Down Plum Cake in a glass bowl on a white countertop.
  • 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.
    Image for recipe instruction: A round baking pan filled with sliced plums, topped with spoonfuls of raw cake dough, creates a rustic Upside Down Plum Cake, seen from above on a white background.
  • 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.
    Image for recipe instruction: A round, golden-brown Upside Down Plum Cake rests on a cooling rack with a white background.
  • 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.
    Image for recipe instruction: A round Upside Down Plum Cake with neatly arranged peach slices on top sits beautifully on a white plate, set atop a cooling rack.

Notes

Egg, milk, and sour cream temperature: It's important for all three to be at room temperature so they properly incorporate into the batter. If they are cold, the batter may curdle. To speed things up, place the egg in a glass of hot tap water for 2 minutes, and then microwave the milk and sour cream for about 10 seconds. 
Plums: This recipe works with any variety of plums. I've used plumcots, a plum/apricot hybrid that my neighbour shares with me every year.
Cardamom: If you don't have any on hand, or it's not your favorite, you can substitute ground cinnamon. 
 
Serving: 1 big slice, Calories: 342kcal, Carbohydrates: 46g, Protein: 4g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 64mg, Sodium: 365mg, Potassium: 179mg, Fiber: 2g, Sugar: 29g, Vitamin A: 758IU, Vitamin C: 7mg, Calcium: 66mg, Iron: 1mg