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Prep time
10 minutes
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Cook time
1 hour 10 minutes
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Serves
10 to 12
Author Notes
This Upside Down Plum & Cardamom Cake is an elegant yet simple dessert to showcase juicy summer plums. First, I layer thin slices of plums in the pan, then pour melted sugar over the top to help set and caramelize the fruit. Next, I add the cardamom cake batter, which bakes into a tender, buttery crumb. The fragrant cardamom pairs beautifully with the sweet-tart plums, and a dollop of whipped cream (or vanilla ice cream) makes for a perfect finishing touch.
Tips & Tricks
• Choose plums that are ripe but still firm. Overly ripe plums can become too mushy when baked.
• Slice the plums evenly. Thin, even slices of plum will ensure they cook uniformly and create a beautiful pattern on the cake.
• For the freshest flavor, buy whole cardamom pods and grind the seeds just before using. A spice grinder or mortar and pestle works well for this.
• Keep a close eye on the sugar as it cooks. It can go from golden brown to burnt very quickly.
• Lining the bottom of the cake pan with parchment paper ensures the caramelized plums won’t stick when you flip the cake. Additionally, let the cake cool in the pan before flipping. This helps the cake set and keeps the plum layer intact.
—Nea Arentzen
Watch This Recipe
Upside Down Plum & Cardamom Cake
Ingredients
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PLUM LAYER
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3 to 4
medium plums, very thinly sliced
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1/2 cup
(100 grams) granulated sugar
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1/4 cup
(56 grams) water
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1/4 teaspoon
Diamond crystal kosher salt
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CAKE BATTER
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1/2 cup
(113 grams) unsalted butter, room temperature
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1 1/2 cups
(150 grams) granulated sugar
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1 tablespoon
whole black cardamom seeds, coarsely ground (see tip)
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1 teaspoon
vanilla extract
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2
large eggs, at room temperature
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1 1/2 cups
(180 grams) all-purpose flour
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1 1/2 teaspoons
baking powder
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3/4 teaspoon
Diamond Crystal kosher salt
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1/2 cup
(125 grams) whole milk
Directions
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Preheat the oven to 350ºF with a rack in the center position. Grease the sides of a 9-inch round cake pan and line the bottom with parchment paper.
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Starting in the middle of the cake pan, arrange the thinly sliced plums in a circular motion, placing them so they overlap each other slightly. (I did three rings total.)
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In a large bowl with an electric mixer, beat the butter and sugar together on medium-high speed until fully combined, about 1 minute. Add the crushed cardamom and mix for another 30 seconds. Add the eggs, one at a time, and beat until combined and slightly light and fluffy, about 1 minute.
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In a separate bowl, mix together the flour, baking powder, and salt. Starting with the flour, alternate mixing in the dry ingredients and milk until just combined.
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In a small saucepan or saucier over medium heat, bring the sugar, water, and salt to a boil. Cook, without stirring, until golden brown, 5 to 7 minutes. Immediately, carefully pour the browned sugar over the arranged plums.
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Pour the cardamom batter over the plums, then spread the top into an even layer, making sure to not move the plums. Bake until the top is golden brown on the top and a toothpick inserted into the center comes out clean, 40 to 45 minutes. (If you’re using a cake pan with a removable bottom, place a baking sheet on a rack below to catch any drippings.)
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Transfer it to a wire rack to let cool in the pan, then run a knife or offset spatula along the sides. Place a serving tray or plate over the top, then carefully flip the cake upside down. Gently remove the parchment layer.
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Serve the upside down plum cake warm or at room temperature with freshly whipped cream, if desired.
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