Plum Ginger Upside Down Cake
A delightful dessert that combines the sweet, tangy flavors of ripe plums with the warm, spicy undertones of ginger, all beautifully presented in an upside-down style.
Ingrédients
For the caramel base
- 1/4 cup unsalted butter Melted
- 1 cup brown sugar Packed
- 1 teaspoon ground ginger
- 4 medium ripe plums Pitted and sliced
For the cake
- 1/2 cup unsalted butter Divided
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
Preparation
- Gather all necessary ingredients, pitting and slicing the plums.
Cook the Base
- Melt 1/4 cup of unsalted butter in a medium saucepan over low heat. Add the packed brown sugar and ground ginger, stirring continuously until well combined and slightly bubbly.
Assemble the Cake Pan
- Pour the caramel mixture into a greased cake pan. Arrange the sliced plums in a circular pattern on top of the caramel.
Mix Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
Cream Butter and Sugar
- In a large mixing bowl, cream the remaining 1/4 cup of butter and granulated sugar until light and fluffy, about 3-4 minutes.
Incorporate Eggs and Vanilla
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Combine with Dry Ingredients
- Gradually add the dry ingredients to the butter-sugar mixture, alternating with buttermilk. Start and end with the flour mixture.
Pour Batter Over Plums
- Pour the cake batter over the arranged plums, smoothing the surface.
Bake the Cake
- Preheat the oven to 350°F (175°C). Bake for 35-40 minutes until a toothpick inserted comes out clean.
Cool and Invert
- Let the cake cool in the pan for 10 minutes, then invert onto a serving plate.
Notes
Serve warm with vanilla ice cream or whipped cream. Can be stored in an airtight container at room temperature for 2 days or refrigerated for about a week.