There’s something undeniably magical about desserts that flip the script—literally. Upside-down cakes do just that. With juicy fruits caramelized to golden perfection and a tender sponge beneath, they’re showstoppers without all the fuss. And when you bring together the lush sweetness of peaches and the bright tartness of plums, the result? A stunning, crowd-pleasing treat that’s as delightful to look at as it is to devour.
Thank you for reading this post, don't forget to subscribe!In this guide, you’ll discover everything there is to know about making the perfect peach-plum upside-down cake. From choosing the right fruit to achieving that golden flip, we’ve got your back with tips, variations, and answers to all your burning questions. Let’s kick things off with a little background on this classic dessert—and what makes the peach-plum combo a seasonal standout.
Introduction to Peach-Plum Upside-Down Cake
What Is a Peach-Plum Upside-Down Cake?
An upside-down cake is exactly what it sounds like—a cake that starts with fruit at the bottom and ends with it glistening on top. This old-fashioned technique has roots in traditional European baking, evolving over time from skillet-cooked desserts like tarte Tatin to the beloved American pineapple upside-down cake.
But here’s the twist: instead of pineapple rings and maraschino cherries, this version stars sliced peaches and plums, nestled in a buttery, brown sugar base. When inverted, these fruits create a gorgeous mosaic of caramelized, jewel-toned slices. And the best part? The natural juices soak right into the cake, making every bite moist, fragrant, and bursting with stone-fruit flavor.
Why Choose Peaches and Plums?
You might be wondering—why not just stick with one fruit? Great question! Peaches bring velvety sweetness, while plums offer a tangy pop that keeps the cake from being overly sugary. When baked, the contrast of colors—golden yellows, soft pinks, deep purples—gives the cake a rustic, summery elegance that’s hard to resist.
Plus, these fruits are typically in season at the same time (hello, late summer farmers’ markets!), making this dessert the ultimate seasonal showpiece. Whether you’re hosting a casual brunch or just craving something comforting yet eye-catching, this cake delivers.
A Sweet Tradition with a Seasonal Twist
Traditional upside-down cakes may have leaned on syrupy canned goods, but this recipe is all about freshness. That means using ripe, just-soft peaches and plums—no syrupy shortcuts here. You get bold, real fruit flavor in every bite, and with the right blend of spices and caramel, this cake becomes more than dessert—it becomes a memory.
Ingredients & Prep
Fruit Selection: Peaches & Plums
Let’s be real—the fruit is the star of the show here. The key to that beautiful caramelized topping starts with choosing the right produce.
What Kind of Peaches and Plums Work Best?
Go for ripe but firm fruit. You want peaches that give slightly to the touch and plums that aren’t overly soft. This keeps them from turning into mush during baking.
Peaches: Yellow peaches add sweetness and a bold golden hue.
Plums: Choose red or black varieties for that sweet-tart bite and vibrant color contrast.
No need to peel! Leaving the skin on adds color, texture, and nutrients. Slice each fruit into ½-inch wedges—not too thin, or they’ll disappear into the cake.
Want to see how stunning this combo can be? Treks & Bites offers a beautiful example with plums and peaches layered in spirals for max eye candy.
🍯 Topping/Base: Caramel & Spice
Under that fruity top lies the sticky-sweet magic: caramel. But not the kind you cook for hours—just a quick stovetop mix of brown sugar and butter.
Basic Caramel Mixture:
½ cup unsalted butter
¾ cup light brown sugar
Optional: a drizzle of maple syrup or honey for complexity
Melt it down until smooth and golden, then pour it into your cake pan before layering the fruit. This mixture seeps into every bite, infusing the cake with buttery richness and locking the fruit in place.
Don’t stop there—boost the flavor with warm spices:
Ground cinnamon: a pinch or two for cozy notes
Cardamom or nutmeg: optional, but adds sophistication
Almond or vanilla extract: both pair beautifully with stone fruit
🧁 Cake Batter Essentials
Here’s where the tender, fluffy base comes in. It’s simple, yet versatile—and it complements the fruit without stealing the spotlight.
Key Ingredients:
peach -plum upside-down cake 1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ cup unsalted butter (softened)
¾ cup granulated sugar
2 eggs
½ cup buttermilk or plain yogurt
1 tsp vanilla extract
Looking for a gluten-free version? Swap in almond flour or a 1:1 GF blend. Want it plant-based? Use vegan butter, almond milk + vinegar, and flax eggs. Even Ale Cooks offers vegan-friendly ideas using silken tofu for a rich crumb.
This batter isn’t overly sweet—just enough to balance the caramel top and juicy fruit.
🧰 Equipment Overview
No fancy gadgets needed—just the basics:
Cake pan: A 9-inch round or 8×8″ square works great
Parchment paper: Optional, but helps with a clean flip
Mixer: A hand mixer or whisk will do just fine
Offset spatula: For evenly spreading the batter
Prepping all these tools ahead of time means smooth sailing once you start layering and baking.
Step-by-Step Preparation
🥣 Part A: Prep the Fruit and Caramel Base
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). While that warms up, grease a 9-inch round or 8×8-inch square pan generously with butter or nonstick spray. For extra insurance, line the bottom with a parchment round.
Step 2: Make the Caramel Topping
In a small saucepan, melt:
½ cup unsalted butter
¾ cup packed light brown sugar
Stir over medium heat until the mixture is smooth and bubbling—about 2–3 minutes. For added depth, toss in a teaspoon of vanilla or almond extract, or a drizzle of maple syrup if you’re feeling fancy.
Pour the caramel into your prepared pan, spreading it evenly across the bottom.
Step 3: Arrange the Fruit
Now for the fun part! Fan out your peach and plum slices in a decorative pattern—spirals, rows, concentric circles—you name it. Overlap slightly to avoid gaps, since the fruit will shrink as it bakes.
Need some visual inspiration? Southern Living’s version features elegant, spiced layers that bake up picture-perfect.
🧁 Part B: Make the Cake Batter
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
Pinch of salt
Optional: ½ tsp cinnamon or cardamom
Set that aside.
Step 2: Cream the Butter and Sugar
In a large bowl, use a hand mixer (or sturdy whisk) to beat:
½ cup softened unsalted butter
¾ cup granulated sugar
Mix until light and fluffy—about 2–3 minutes. This step is key for a light, airy crumb.
Step 3: Add Eggs and Flavor
Add in:
2 large eggs, one at a time
1 tsp vanilla extract
Mix until just incorporated.
Step 4: Add the Wet and Dry
Alternate adding the flour mixture and ½ cup buttermilk or plain yogurt to the wet ingredients. Start and end with the flour. Stir gently until smooth—don’t overmix!
Want a vegan version? Swap the eggs with flax eggs and the dairy with almond milk + vinegar or silken tofu, like Ale Cooks recommends.
🏗️ Part C: Assemble and Bake
Step 1: Spread the Batter
Carefully spoon the batter over your fruit and caramel layer. Use an offset spatula to gently spread it out—don’t press too hard or you’ll shift the fruit.
Step 2: Bake
Pop the pan into the preheated oven and bake for 35 to 45 minutes, depending on your oven and pan size. The cake is done when:
A toothpick inserted into the center comes out clean
The top is golden and springy to the touch
If the top’s browning too quickly, loosely cover it with foil halfway through.
🔄 Part D: Cooling and Inverting
Step 1: Let It Rest
Once out of the oven, let the cake cool in the pan for 15–20 minutes. This helps the caramel set slightly without hardening—key for a clean flip.
Step 2: Invert the Cake
Run a butter knife along the edges to loosen. Place a large plate or serving platter over the pan, say a little prayer (kidding… mostly), and flip it in one confident motion.
Lift off the pan slowly—if any fruit sticks, just lift it off and gently press it back into place. No one will know.
Variations, Serving & Storage
🌈 Flavor Variations
What’s brilliant about this cake is how adaptable it is. Got other stone fruits lying around? Or looking to add a spice kick? Here’s how to remix your cake without ruining its charm.
➤ Swap the Fruit
Nectarines: Smooth-skinned and sweet, they’re a seamless substitute for peaches.
Apricots: Add a touch of tartness and are especially lovely in smaller slices.
Cherries: Want a punch of color and tang? Toss in some halved pitted cherries alongside the plums for a jewel-toned look.
You can even try a blend of all three—just stick to the same overall volume of fruit so your batter-to-fruit ratio stays spot-on.
➤ Spice It Up
Baking’s best friend? Spices. You don’t need much to make a major impact.
Cinnamon and nutmeg bring warmth and coziness—perfect for fall vibes.
Cardamom adds a floral, slightly citrusy note that plays beautifully with plums.
A pinch of ginger wakes up the sweetness and makes the flavor pop.
➤ Vegan & Gluten-Free Friendly
No eggs? No problem. Sub in flax eggs (1 tbsp flax + 3 tbsp water per egg) or use mashed banana for extra fruitiness. For dairy-free versions, almond milk with a splash of lemon juice mimics buttermilk perfectly. And to go gluten-free, opt for a 1:1 GF flour blend or almond flour for a nuttier base.
🍰 Serving Suggestions
Honestly? This cake is incredible on its own, but that doesn’t mean you can’t take it to the next level.
➤ Best Ways to Serve
Warm: Just out of the oven with the juices still glossy.
Room Temp: The flavors mellow and deepen—some folks swear it tastes better the next day.
With Toppings: Add a dollop of whipped cream, a scoop of vanilla ice cream, or a swirl of crème fraîche for an extra indulgent bite.
Hosting brunch or tea? Cut into dainty squares and serve with fresh mint leaves or edible flowers for a polished presentation.
🧊 Storage Tips & Make-Ahead Tricks
Got leftovers? Lucky you. This cake keeps beautifully—moist and flavorful even days later.
➤ How to Store
Let the cake cool fully before storing. Then:
Room Temp: Keep covered with foil or in an airtight container for up to 2 days.
Fridge: Extend freshness for 3–4 days—just let it come to room temp before serving for best texture.
Freezer: Wrap slices in plastic wrap, then foil. Store up to 2 months. To reheat, unwrap and pop in the oven at 300°F for 10–15 minutes or microwave briefly.
Bonus: This is a great make-ahead dessert. Bake the night before, cool, and cover tightly. The flavors deepen overnight, and the caramel stays glossy—win-win.
FAQs (People Also Ask)
These questions come straight from the “People Also Ask” box on Google. Answering them directly within your article helps your post qualify for featured snippets and FAQ-rich results, which boost click-through rates and visibility.
Can you leave the skins on peaches and plums in upside-down cake?
Absolutely! In fact, leaving the skins on is highly recommended. They soften during baking and contribute vibrant color and extra nutrients. Plus, skipping the peeling step saves time and keeps things rustic.What’s the best pan size for peach-plum upside-down cake?
A 9-inch round cake pan is perfect, but an 8×8″ square pan works well too. Just avoid anything too shallow—fruit juices and caramel can bubble up as it bakes, and you don’t want overflow.Can you make it vegan or gluten-free?
Yes and yes! For a vegan version, sub eggs with flax eggs and use plant-based butter and milk. For gluten-free, a 1:1 flour blend or almond flour will keep the texture tender and nutty. Just be sure to check that your baking powder is gluten-free too.How long does it take to bake and cool before inverting?
Bake for 35–45 minutes, then let it cool in the pan for 15–20 minutes. This allows the caramel to settle and helps the cake release cleanly when flipped.How do you prevent soggy cake or fruit sticking to the pan?
Great question! Use firm, ripe fruit (not overripe), layer it evenly, and don’t overdo the caramel. Greasing the pan well—or lining it with parchment—and allowing proper cooling before inverting will prevent sticking and sogginess. For more tips, check out how The Pioneer Woman approaches the layering and flipping process with confidence.
Final Thoughts & Call to Action
So there you have it—an easy, impressive, flavor-packed peach-plum upside-down cake that blends the buttery richness of a classic dessert with the fresh, summery zing of stone fruit.
Whether you’re baking for a weekend brunch, a family get-together, or simply want to spoil yourself on a quiet afternoon, this cake delivers the wow factor without the hassle. Plus, with the variation options, it’s flexible enough to suit any dietary preference or creative craving.