As summer fades and the first hints of fall appear, there’s a familiar mix of reluctance and anticipation. September brings cooler mornings, changing leaves and seasonal comforts: football season, warm apple cider, early Thanksgiving thoughts and, if you’re lucky, the last of the summer fruit—fresh plums. Their deep hues and sweet-tart flavor make them one of the best ways to welcome autumn into the kitchen.
The plums my friend Diane brought in were stunning—the blues and purples in the skin caught my eye right away. Seeing them transported me back to my childhood on a farm called Imperial Acres. We had grand sugar maples and lilac bushes, but my favorite memory was a modest plum tree tucked away near the back fields, beside a patch of wild raspberries. It wasn’t in the spotlight, but it was quietly important: a small, private corner where I picked fruit and learned the rhythms of the land. When I close my eyes I can still see that nook exactly as it was—woods, fields and a slow-moving stream—an unmistakable piece of country life.
My mom didn’t do much with plums when I was growing up, so I began looking for ways to use the fruit Diane gave me. I settled on a classic: a plum upside-down cake served with freshly whipped cream. It’s a simple approach that highlights the plums’ texture and natural sweetness while adding a caramel-like topping created by butter, brown sugar and a touch of honey.
Plums are not only beautiful; they’re good for you. They contain vitamins and fiber and add natural fruit flavor to desserts, reducing the need for heavy syrups or artificial flavorings. That said, this cake and the whipped cream are treats—rich and comforting. Enjoy them in moderation as a seasonal indulgence that evokes memory and warmth.
This recipe is adapted from a well-known source and presents a reliable way to showcase ripe plums. The finished cake turns out golden with glossy fruit on top and tender crumb beneath. Serve it warm with lightly sweetened whipped cream and it becomes a memorable dessert for an autumn evening.
Plum Upside-Down Cake & Fresh Whipped Cream
Yield: 12 servings • Prep: 15 mins • Cook: 1 hr 5 mins • Total: 1 hr 20 mins
Ingredients
- For the topping: 6 tablespoons unsalted butter, plus 6 tablespoons for the batter
- 1 cup packed golden brown sugar
- 1 tablespoon honey
- 6 large plums, halved, pitted, each half cut into 6 wedges
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup milk
- For the whipped cream: 1 cup heavy whipping cream and 2 tablespoons sugar
Instructions
For the cake
- Preheat the oven to 350°F (175°C).
- In a heavy medium skillet over low heat, stir 6 tablespoons butter with the brown sugar and honey until the butter melts and the sugar and honey form a smooth, thick sauce.
- Pour that sauce into a 9-inch-diameter cake pan with 2-inch-high sides and spread evenly.
- Arrange the plum wedges in overlapping concentric circles over the sauce.
- In a medium bowl, whisk together the flour, baking powder, cinnamon and salt.
- Using an electric mixer, beat the remaining 6 tablespoons butter in a large bowl until light and fluffy. Add the cup of sugar and beat until creamy.
- Add the eggs and beat until light and airy, then mix in the vanilla and almond extracts.
- Add the dry ingredients alternating with the milk, mixing just until blended—do not overmix.
- Spoon the batter evenly over the arranged plums, spreading gently to cover.
- Bake until the cake is golden and a tester inserted into the center comes out clean, about 1 hour 5 minutes.
- Transfer the cake to a rack and let it cool in the pan for 30 minutes.
- Run a knife around the pan sides to loosen the cake. Place a platter on top of the cake pan and carefully invert the pan so the cake releases onto the platter. Let it rest for 5 minutes, then lift the pan away.
- Serve the cake warm with a dollop of fresh whipped cream.
For the whipped cream
- Chill a metal mixing bowl and whisk in the freezer for 10–15 minutes.
- Place the sugar in the chilled bowl, add the heavy cream and whisk until stiff peaks form.
- Store any unused whipped cream in an airtight container for up to 10 hours; rewhisk briefly before serving if needed.
Nutrition (approximate per serving)
Calories: 406 kcal • Carbohydrates: 55 g • Protein: 4 g • Fat: 20 g • Saturated Fat: 12 g • Cholesterol: 86 mg • Sodium: 79 mg • Potassium: 202 mg • Fiber: 1 g • Sugar: 42 g • Vitamin A: 811 IU • Vitamin C: 3 mg • Calcium: 80 mg • Iron: 1 mg
Nutrition information is automatically calculated and should be used as an approximation.
This plum upside-down cake is an elegant but approachable way to celebrate late-summer fruit as the season shifts. The caramelized topping, tender cake and lightly sweet whipped cream make it a dessert worth sharing—perfect for family dinners, casual gatherings or quiet nights at home. If you try it, enjoy the moment and the memories it can bring back with each bite.