How to Make an Upside Down Plum Cake


Prep time 15mins
Cook time 1hr 5mins
Serves or Makes: 8-10


  • Nonstick cooking spray, for greasing
  • 3 medium plums, pitted and sliced into 8 wedges
  • 2 1/ 4 cups granulated sugar, divided
  • 2 sticks unsalted butter, melted
  • 2 eggs
  • 3/ 4 cup whole milk
  • 1 lemon, zested (2 teaspoons)
  • 2 cups all-purpose flour
  • 2 teaspoons dried lavender flowers, ground
  • 2 teaspoons kosher salt
  • 1/ 2 teaspoon baking soda
  • 1/ 2 teaspoon baking powder


  • Step 1

    Preheat oven to 350°F. Grease a high sided 8-inch cake pan with cooking spray and line with parchment. Line the bottom of the pan with a concentric circles of plum slices then arrange the remaining in the center.

  • Step 2

    In a medium saucepan, combine ¾ cup sugar with 2 tablespoons water over medium-high heat. Cook, shaking the pan if needed, until an amber caramel forms, 5-6 minutes. Immediately pour over peaches in an even layer.

  • Step 3

    In a large bowl, whisk remaining 1½ cups sugar with butter until smooth. Add eggs and whisk until incorporated, followed by milk and lemon zest.

  • Step 4

    Add remaining ingredients to bowl and fold until just incorporated, then pour over the caramel-coated peaches. Bake until the top is golden and a toothpick inserted into the center comes out clean, 60-70 minutes.

  • Step 5

    Let cool 10 minutes, then run a paring knife along the edges of the cake. Place a plate over the cake pan and invert, discarding parchment paper. Let cool slightly, then serve warm.