If you’re craving something special, this peach plum upside down cake ticks all the boxes. With juicy fruit caramelized on top, it’s the dessert that shines at any gathering or family dinner.
This recipe overcomes soggy bottoms, uneven fruit caramelization, dense texture, and quick spoilage, delivering a balanced fruit topping and light, tender cake with simple preparation steps.
I remember trying to make an upside down cake for the first time and ending up with a soggy bottom! This recipe fixes that by keeping the fruit perfectly balanced with a light and fluffy batter. It’s great for busy weeknights or when guests drop by unexpectedly.
What makes this recipe a winner is its straightforward approach: you can whip it up in just over an hour. The end result is a beautifully caramelized cake that’s bursting with flavor, and it smells amazing while baking.
If you love fruity desserts, you might also enjoy my Strawberry Shortcake Cake Roll.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to all-purpose flour as a main dry ingredient in the recipe.
- The recipe contains eggs and butter, so it is unsuitable for vegan diets without replacing those ingredients.
- This recipe does not meet keto or low-carb diets due to sugar and flour combined in the batter.
- The recipe suits dairy-free diets only when using 1/2 cup coconut oil instead of unsalted butter.
- The recipe is nut-free as no nuts or nut-based ingredients are included in the listed ingredients.
Why You Will Love This Recipe
- Fruity Flavor Explosion The combination of ripe peaches and plums creates a naturally sweet and tangy topping that adds layers of flavor to each slice, making the cake irresistible.
- Carmelized Goodness The light brown sugar and butter melt together to form a rich, sticky caramel that coats the fruits beautifully, offering a satisfying contrast to the tender cake.
- Moist and Tender Texture This cake boasts a soft crumb thanks to the mix of almond flour and silken tofu, creating a moist bite that’s both light and satisfying.
- Easy to Prep Ahead Since the cake can be made in advance, you can take the stress out of entertaining by baking it a day ahead and storing it until you’re ready to serve.
How to Make Peach Plum Upside Down Cake
- Prep Time: 25 minutes
- Cool Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Delicious vegan peach plum upside down cake with caramelized fruit. Perfect for dessert or special occasions.
Ingredients
Scale
- 3/4 lb. (340 g) peaches and plums, ripe, sliced evenly
- 3/4 cup (170 g) unsalted butter, divided
- 1 1/4 cups (250 g) light brown sugar, divided
- 2 Tbsp. (30 ml) maple syrup or agave
- 3/4 tsp. (4 g) kosher salt, divided
- 1 cup (120 g) all-purpose flour
- 1/2 cup (50 g) almond flour
- 1 tsp. (5 g) baking powder
- 1/2 tsp. (2 g) baking soda
- 2 tsp. (10 ml) vanilla extract
- 1/2 cup (120 g) silken tofu
- 1/2 cup (120 g) sour cream
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a 9-inch round baking pan with parchment paper, and lightly grease both the pan and parchment. This preparation aids in easy removal of the cake after baking.
- Step 2: Slice the peaches and plums evenly. Arrange as many peach and plum slices as will fit in a single layer at the bottom of the prepared cake pan. Leave slight space between the fruit to allow the batter to spread evenly.
- Step 3: In a small saucepan over medium heat, melt 1/4 cup (57 g) of the butter, 1/4 cup (50 g) of the light brown sugar, 2 Tbsp. (30 ml) maple syrup or agave, and 1/4 teaspoon (1 g) of the kosher salt. Stir continuously until the butter and sugar are fully combined and the mixture is smooth.
- Step 4: In a separate mixing bowl, using an electric mixer at medium speed, beat 1/2 cup (113 g) of the butter with 1 cup (200 g) of the light brown sugar until the mixture is light and creamy, approximately 5 minutes. Scrape down the sides and bottom of the bowl as needed for even mixing.
- Step 5: Add the silken tofu (1/2 cup/120 g), sour cream (1/2 cup/120 g), and vanilla extract (2 tsp/10 ml) to the butter and sugar mixture. Mix gently until just combined, scraping the bowl sides and bottom as needed. Avoid over-mixing to maintain a light texture.
- Step 6: In another bowl, whisk together 1 cup (120 g) all-purpose flour, 1/2 cup (50 g) almond flour, 1 tsp (5 g) baking powder, 1/2 tsp (2 g) baking soda, and the remaining 1/2 tsp (3 g) kosher salt. Gradually fold the dry ingredients into the wet mixture, stirring only until just combined.
- Step 7: Pour the prepared caramel into the bottom of the lined and greased pan. Spread the arranged fruit evenly over the caramel layer. Carefully pour the batter over the fruit, spreading it into an even layer, ensuring complete coverage without excessive mixing.
- Step 8: Place the cake in the preheated oven and bake for approximately 35 minutes. The cake is done when the edges begin to pull away from the pan and the top springs back lightly when touched.
- Step 9: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. After cooling, run a knife around the edge of the cake to loosen it and carefully invert it onto a serving plate that can withstand heat. If the cake sticks during inversion, allow it to cool for an additional 5 minutes (total 15 minutes cooling) before trying again.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days. Keep away from heat and direct sunlight to maintain moisture.
- Refrigeration: Store in an airtight container and refrigerate for up to 7 days. Remove from refrigerate and let rest at room temperature before serving.
- Freezing: Wrap the cake tightly in plastic wrap and aluminum foil, then place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before use.
- If peaches and plums are not caramelizing adequately, increase oven temperature to 375°F (190°C) after 20 minutes of baking to improve browning.
- To prevent a soggy bottom, sprinkle 2 tablespoons (16 g) of almond flour over the fruit layer before pouring the batter.
- If the edges brown too quickly, cover loosely with foil approximately 15 minutes into baking to prevent overcooking.
- Avoid over-mixing after adding dry ingredients. Stopping as soon as combined maintains a proper, light cakey texture.
- Use a serving plate that can withstand heat for inversion, and take care during flipping to avoid fruit sticking or batter breakage.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Ingredient Notes
- Peaches: Look for firm, slightly soft peaches with a golden hue. They add natural sweetness and moisture, enhancing flavor.
- Plums: Choose ripe plums with smooth, shiny skins. Their tartness balances the cake’s sweetness, creating a tasty contrast.
- Unsalted butter: Use high-quality unsalted butter for better control over flavor. It adds richness and moisture for a tender crumb.
- Granulated sugar: A good-quality granulated sugar creates the right texture and sweetness in this cake. Avoid coarse sugars as they disrupt the batter.
- All-purpose flour: Opt for a sturdy all-purpose flour to give the cake structure. You could swap it with a gluten-free alternative that performs similarly.
- Baking powder: Choose a fresh baking powder for the best rise. It ensures your cake turns out light and fluffy, so check the expiration date!
- Eggs: Use large, room-temperature eggs. They bind the batter and contribute to the cake’s richness. Make sure they’re fresh for best results.
- Vanilla extract: Pure vanilla extract is key for depth of flavor. Avoid imitation extracts which may affect the overall taste.
- Milk: Whole milk works best for moisture and a tender texture. If you don’t have it, you can use a dairy-free milk plus a bit of vinegar to mimic buttermilk.
Recipe Tips
- If your peaches and plums aren’t caramelizing well, increase the oven temperature to 375°F after 20 minutes of baking for better browning.
- For a soggy bottom, consider sprinkling 2 tablespoons of almond flour over the bottom fruit layer before pouring in the batter.
- If the cake edges are browning too quickly, cover them loosely with foil about 15 minutes into baking to prevent overcooking.
- When the cake seems dense, pause mixing after adding dry ingredients. This helps maintain proper texture for your peach plum upside down cake.
- If the cake sticks when inverting, let it cool in the pan for 15 minutes, ensuring a smooth release onto the serving plate.
Serving Suggestions
Serve with vanilla ice cream or a dollop of whipped cream on the side. A scoop of yogurt and fresh berries add brightness.
Use to make breakfast parfaits or trifle desserts. Add to a fruit salad or blend into smoothies for extra flavor.
Top with a drizzle of honey or a sprinkle of cinnamon for warmth. A scoop of caramel sauce enhances the presentation.
Recipe variations
- You can use nectarines instead of peaches and plums for a slightly firmer fruit layer in your peach plum upside down cake, keeping the same 3/4 lb. measurement.
- Add 1 teaspoon of cinnamon or 1/2 teaspoon of ground ginger to the batter to introduce warm spice notes, blending well with the original vanilla extract and maple syrup flavors.
- Either sour cream or plain yogurt can be used in the batter, both providing moisture and tang, so substitute 1/2 cup in the peach plum upside down cake recipe accordingly.
- If using frozen peaches or plums, thaw completely and drain extra juices before layering; you can double the caramel topping ingredients for a 10-inch pan modification to accommodate more servings. This complements desserts like Blueberry Upside Down Cake.
Save This Recipe!
How to Store?
To keep your peach plum upside down cake fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep away from heat and direct sunlight to preserve moisture.
Refrigeration: Place in an airtight container and refrigerate up to 7 days. Let the cake rest at room temperature before serving.
Freezing: Wrap tightly in plastic wrap and aluminum foil, then place in a freezer container up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Chocolate Peanut Clusters
- Lemon Lavender Scones
- Strawberry Shortcake Cake Roll
If you enjoyed this Peach Plum Upside Down Cake or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
