If you are in search of a dessert that perfectly balances juicy, fresh fruit and rich, buttery sweetness, this Peach Plum Upside Down Cake Recipe will become your new go-to. Featuring the vibrant colors and flavors of ripe peaches and plums, this cake brings a delightful caramelized topping that transforms these stone fruits into a luscious and glossy crown over a tender, flavorful crumb. The combination of light brown sugar, silky tofu, and almond flour creates a moist, tender cake with a hint of nuttiness that complements the fruit beautifully. Every bite offers a warm hug of sweetness with fresh fruity brightness that will have everyone asking for seconds.

Peach Plum Upside Down Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Peach Plum Upside Down Cake Recipe lies in its surprisingly simple yet essential ingredients. Each one plays a crucial role in building moist texture, caramelized sweetness, and a lovely balance between nutty and fruity notes, making this dessert unforgettable.

Peaches and plums: Freshly sliced and ripe, these fruits provide juicy sweetness and beautiful color for the topping.
Unsalted butter: Divided to create both the caramel base and tender crumb, butter infuses richness throughout.
Light brown sugar: Used in two stages to craft a deep, caramel flavor and add moistness to the cake.
Maple syrup or agave: Adds floral sweetness and helps create a glossy caramel layer.
Kosher salt: Balances and enhances the sweetness while intensifying the fruit’s natural flavor.
All-purpose flour: The foundation of the cake’s structure.
Almond flour: Adds a tender, slightly nutty note that pairs perfectly with stone fruits.
Baking powder and baking soda: Essential to lift the batter into a light, airy texture.
Vanilla extract: Adds warm aromatic depth to the cake batter.
Silken tofu: A surprising stand-in that keeps the cake moist and tender without heaviness.
Sour cream: Contributes tang and richness, brightening the flavors and improving crumb texture.

How to Make Peach Plum Upside Down Cake Recipe

Step 1: Prepare Your Pan and Fruit

Start by preheating your oven to 350°F (175°C). Line a 9-inch round baking pan with parchment paper and lightly grease both the pan and the parchment. This crucial step ensures your upside down cake will release perfectly after baking. Slice your peaches and plums evenly, then arrange as many slices as fit in a single layer across the bottom of your pan. Leaving slight spaces between fruit slices helps the batter flow evenly, giving you that classic even fruit layer.

Step 2: Make the Caramel Base

In a small saucepan over medium heat, melt 1/4 cup of butter with 1/4 cup of light brown sugar, maple syrup or agave, and 1/4 teaspoon of kosher salt. Stir continuously until the mixture is smooth and combined into a luscious caramel sauce. Pour this caramel evenly into the prepared pan, creating the gooey foundation that elevates the peaches and plums into a glossy, caramelized topping.

Step 3: Cream Butter and Sugar

Using an electric mixer on medium speed, beat the remaining 1/2 cup of butter with 1 cup of light brown sugar until the mixture is light, creamy, and fluffy. This usually takes about 5 minutes. Don’t forget to scrape down the sides of your bowl as you go for an even mix that will deliver a tender crumb in your final cake.

Step 4: Incorporate Wet Ingredients

Mix in silken tofu, sour cream, and vanilla extract gently until just combined. These ingredients add moisture, tang, and flavor complexity to the batter without making it heavy. Be careful not to overmix, as you want to keep the texture light and airy.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and the remaining kosher salt. Gradually fold your dry ingredients into the wet mixture, stirring only until combined. Overmixing can toughen the cake, so gentle folding is key for a soft, tender crumb.

Step 6: Assemble and Bake

Pour the cooled caramel into the lined pan if you haven’t already, then arrange your fruit over it evenly. Carefully pour your batter over the fruit layer, smoothing it gently to cover all the slices. Place the pan in your preheated oven and bake for about 35 minutes, or until the edges pull away and the top springs back when lightly pressed.

Step 7: Cool and Invert

Allow your cake to cool for 10 minutes in the pan. Run a knife around the edges to loosen it, then invert carefully onto a heat-proof serving plate. If it sticks, just give it a few extra minutes to cool; patience ensures your fruit topping stays intact and looks spectacular.

How to Serve Peach Plum Upside Down Cake Recipe

Garnishes

This cake shines on its own, but a dollop of freshly whipped cream or a scoop of vanilla ice cream adds a luscious contrast to the warm fruit and caramel. For a fresh touch, sprinkle chopped toasted almonds or a light dusting of powdered sugar right before serving.

Side Dishes

Serve this delicious Peach Plum Upside Down Cake Recipe alongside a cup of fragrant Earl Grey tea or a rich dark coffee. Its fruity sweetness pairs wonderfully with these warm beverages, making your dessert moment feel cozy and special.

Creative Ways to Present

Try serving small individual portions in clear glass dishes to show off the stunning caramel fruit topping. You can also top each slice with a drizzle of caramel sauce or a few fresh peach and plum slices for an elegant touch that feels effortlessly impressive.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days to maintain freshness. Beyond that, refrigeration is best to keep it safe and moist for up to 5 days.

Freezing

This Peach Plum Upside Down Cake Recipe freezes beautifully! Wrap individual slices in plastic wrap and then aluminum foil, or store in a freezer-safe container. Freeze for up to 3 months, then thaw overnight in the fridge before enjoying.

Reheating

To bring back that fresh-baked feeling, microwave slices for 20-30 seconds or warm in a preheated 300°F oven for 10 minutes. Reheating helps restore the cake’s softness and brings out the caramel’s gooey charm.

FAQs

Can I use frozen peaches and plums for this recipe?

Yes, but be sure to thaw and drain any excess liquid well to prevent the cake from becoming soggy. Fresh fruit generally gives the best texture and flavor.

What can I substitute for silken tofu?

You can replace silken tofu with an equal amount of Greek yogurt or sour cream for similar moisture and tenderness.

Is almond flour necessary?

While almond flour adds a lovely nutty flavor and tenderness, you can substitute with all-purpose flour if needed. Just expect a slightly different texture.

How do I know when the cake is done?

The cake is ready when the edges start pulling away from the pan and the top springs back lightly to the touch. Inserting a toothpick into the center should come out clean or with a few moist crumbs.

Can I make this recipe vegan?

Yes! Use vegan butter, replace sour cream with coconut cream or a vegan alternative, and keep using silken tofu. Make sure your maple syrup or agave is pure to keep it vegan-friendly.

Final Thoughts

This Peach Plum Upside Down Cake Recipe is a delightful celebration of fresh stone fruit and comforting caramel flavors wrapped in a tender crumb. It’s friendly enough for weeknight baking but special enough to impress guests or elevate a festive meal. I truly hope you give this recipe a try and discover just how rewarding it is to create a dessert that’s both stunning and delicious. Happy baking!