Upside Down Plum Cake
A moist and flavourful yogurt-based upside down cake made with ripe plums.
Tools required for making this cake
I had made this Upside Down Plum Cake last year when I was teaching students of my offline baking class and here I have this recipe for you on the blog now!
Not that you need some plums for making this. You can simply use pineapples, peaches, banana slices, apples, or any other fruit of your choice that you have to make this cake. Don’t like fruit in cake? Skip all and just make a plain yogurt cake and have it with ice-cream. Woohoo! so many options with just one recipe 🙂
Ingredients for making the Upside Down Plum Cake
To put it together quickly, all we need is
- All-purpose Flour – The universal flour choice of all time. You may also substitute 30-50% with whole-wheat flour which means you can substitute maximum up to 70 grams of all-purpose flour with whole-wheat flour in this recipe.
- Leavening Agents – We use both Baking Powder and Baking Soda here.
- Sugar – Use icing sugar or powdered sugar made at home.
- Yogurt – Homemade Yogurt works for this recipe. Remember to beat the yogurt for a minute before using.
- Any Odourless Oil – Sunflower Oil, Vegetable Oil, Rice Bran Oil; any oil without any odour would work.
- Fresh Fruit – preferably plums, peaches, apples, pineapples and bananas; any of these would work.
Baking at home is fun and relaxing. Read my reasons to bake at home here.
How to make the Upside Down Topping with fruits?
This topping is what brings exciting flavours to the cake.
We need only unsalted butter, brown sugar and sliced plums. The caramelization of brown sugar is what makes this topping so delicious with any fruit!
I have made this cake with pineapples, bananas and apples as “the fruit” and they have worked perfectly with this recipe so feel free to change the fruit if you would.
You would need to prepare a cake tin, spread the butter and brown sugar evenly and arrange the fruit. This prep is best done before you start mixing the ingredients for the cake. Once the batter is ready, simply pour it in and bake!
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Upside Down Plum Cake Recipe
Upside Down Plum Cake
Ingredients
- 140 grams All-purpose Flour
- ¼ teaspoon Baking soda
- ¼ teaspoon Baking Powder
- Pinch salt
- 100 grams Powdered Sugar
- 70 grams Yogurt
- 30 ml Sunflower Oil
- 1/4 teaspoon Vanilla Extract
- 100 ml water
- 1 tbsp Vinegar
For the Caramel Topping
- 1 tablespoon Unsalted Butter
- 2 tablespoons Brown Sugar
- 2 Ripe Plums (sliced)
Instructions
- Preheat the oven to 180ºC for 10-12 minutes.
- Sift the flour, baking powder, baking soda, sugar and salt and keep aside.
- Beat yogurt for a minute and add oil and vanilla extract. Mix well and add to dry ingredients. Add the water.
- Combine everything and finally add Vinegar.
- Grease a 7-inch round baking pan and spread the caramel topping.
- Arrange the plum slices and pour the cake batter.
- Bake for 40 minutes at 170°C until a toothpick inserted comes out clean.
- Let the cake cool completely before demoulding.
Notes
Since this cake contains fresh fruit, you should refrigerate it to keep well for 2-3 days. Tastes best when you thaw it for an hour before serving.
Tools required:
I have used the below bakeware for this recipe
Oven(recommended)
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Shelf Life and storage:
Since this cake contains fresh fruit, you should refrigerate it to keep well for 2-3 days. Tastes best when you thaw it for an hour before serving.
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