Upside Down Plum Cake Recipe

I absolutely love plums when they are sweet, especially prune plums which are available in late summer. However sometimes plums can be hard and tart, and just don’t seem to ripen. When you happen to have some of those the best thing is to cook or bake with them. Precisely this happened to me when I bought more than half a kilo of prune plums without having a feel of them first (they did look nice, plump and fresh though!), so I came up with this recipe, which was perfect for a lazy summer afternoon treat.

I like to serve this cake with some vanilla ice cream on the side. I can also see this as a perfect winter cosy treat served with custard. Upside down cakes may sound dated but this one is delicious, sweet, fruity, moreish, and the cake was ever so moist.

Upside Down Plum Cake Recipe
Yield: 8 Servings
Difficulty: Medium
Cooking time:


  • 200 g butter
  • 300 g granulated sugar
  • 100 g muscovado sugar
  • 1 tbsp golden syrup
  • 500 g plums, stoned
  • 2 large eggs
  • 1 tsp vanilla extract
  • 200 g plain flour
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 125 ml buttermilk
  • 7 oz butter
  • 1½ cups granulated sugar
  • ½ cup muscovado sugar
  • 1 tbsp golden syrup
  • 1 lb + 1½ oz plums, stoned
  • 2 large eggs
  • 1 tsp vanilla extract
  • 7 oz plain flour
  • ¾ tsp baking powder
  • ¼ tsp salt
  • ½ cup buttermilk


To make the sauce:

  1. Melt 100 g (3½ oz) of butter in a pan and add 100 g (½ cup) of granulated sugar and 100 g (½ cup) of muscovado sugar.
  2. Allow the sugar to dissolve and make a toffee sauce.
  3. Stone the plums and cut into quarters or 1 inch slices, depending on the size.
  4. Pour the sauce into a 22 cm (9 inch) springform pan and arrange the plums on top to cover.

To make the cake mix:

  1. Cream 100 g (3½ oz) of butter and 200 g (1 cup) of sugar until it is light and fluffy.
  2. Add the eggs one by one and the vanilla extract.
  3. Sieve the flour, baking powder and salt in a bowl, and add to the batter alternating with the buttermilk until all is combined.
  4. Spoon the batter on top of the plums.
  5. Place in the oven preheated at 180C (355F) for one hour until a skewer comes out clean. Leave to cool inside the tin for another 30 to 45 minutes, then remove from the tin upside done onto a cake stand.


Since you are adding the liquid toffee sauce to a spring-form tin, in theory this should be able to hold it without leaking. However sometimes when the bottom isn’t placed correctly it can leak, so before pouring the toffee sauce fill it with water and if it doesn’t leak then it is placed correctly.

Do you like this recipe? Give it a rating!

1 Star2 Stars3 Stars4 Stars5 Stars 4.50 from 2 reviews
Have you made this recipe?

If you make this recipe please share with the world! Post it on Instagram and tag @veggiegib and use the #veggiegib hasthag.

Recent posts Articles & recipes

  • Baked Swede and Carrot Soup

    Easy soup recipe with baked swede, carrots, potatoes, shallots and vegetable broth. Vegan comfort food perfect for a midweek dinner.

    Continue reading

  • Baked Seitan

    An easy and inexpensive home made seitan recipe baked in the oven perfect for salads or to be used in other meals. The texture of this seitan is on the firm side.

    Continue reading

  • Roasted Brussel Sprouts with Feta Cheese

    A warm salad of roasted Brussel sprouts, feta cheese, pomegranate and mint, can be served as a main or as a side dish. A different way to serve Brussel sprouts!

    Continue reading

  • Vegan spinach lasagna

    Vegan spinach lasagna, easy to make resembling ricotta, creamy, decadent, rich with a dairy free cheesy topping.

    Continue reading

  • Croquettes

    A vegan / vegetarian version of the traditional Spanish 'croquetas' recipe, made with potatoes instead of a bechamel sauce. Easy, simple and very tasty traditional food that tastes like the regular version with a few simple substitutions.

    Continue reading

  • Vegan Pasta with Alfredo Sauce

    Traditional pasta with an Alfredo sauce is heavy with dairy - butter, cream, Parmesan cheese and egg yolks. This version is dairy-free and vegan, much healthier and very easy to make, retaining a rich cheesy flavour and luxurious creamy texture.

    Continue reading