Finally, it’s plum season! Plums are typically in season May through October, but they are at their peak in June through August in the U.S. California grows the majority of domestic plums, but Washington, Oregon, Idaho, and even Michigan grow plums, too. I may have to add plum picking to my summer bucket list because my daughter is a big plum fan, too!
I wanted to make sure to highlight them now, so you’ll be able make the most of them during peak season. Plums work well in savory dishes, especially with pork or chicken, in salads like a caprese, in salsas, and of course, in all sorts of desserts including cobblers, crumbles, tarts, galettes, and cakes. You can even pickle plums!
I recently decided to highlight plums with an upside-down cake. My husband loves pineapple upside-down cake, so over the years, I’ve tried my hand at all sorts of upside-down cakes including apricot,persimmon-cranberry, apple, banana coconut, and cranberry Nantucket pie. I decided to add a hint of basil in the cake batter for this cake because the herbs help brighten the cake up for spring, and pair perfectly with the sweetness of the brown sugar and plum topping, but you can certainly leave them out if you’re a traditionalist.
Delicious warm, room temperature, or cold, this cake is sure to be a hit for the end of a meal, with your morning coffee, or as a showstopper for Mother’s Day brunch this weekend. Get your kids in the kitchen and help them surprise Mom, Grandma, or any special mom figure with this delicious cake that she is sure to love (just make sure to clean up too)! This cake needs nothing, but a scoop of homemade whipped cream or vanilla ice cream wouldn’t hurt.
Plum and Basil Upside Down Cake
Scroll down for a printable version of this recipe
Serves: 8
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
For the topping:
1/4 cup butter, room temperature
1/2 cup brown sugar, packed
Pinch of salt
4 plums, pitted and cut into 12 wedges (no need to peel)
For the cake:
1/2 cup butter, room temperature
3/4 cup granulated sugar
2 Tablespoons finely chopped basil
2 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
2 teaspoons vanilla bean paste
1/2 cup milk
1. Preheat oven to 350 degrees F.
2. Add 1/4 cup butter, cut in chunks, and brown sugar to a 8-inch cake pan (you can also use a cast iron skillet, like Lodge or Le Creuset).
3. Place cake pan in oven to melt the mixture for about 5 minutes.
4. Arrange plums on top of brown sugar/butter mixture. Set aside.
5. In a medium bowl, mix flour, baking powder, cinnamon and salt.
6. In a large bowl (or stand mixer), mix 1/2 cup butter with granulated sugar, until light and fluffy.
7. Beat in eggs, one at a time.
8. Beat in vanilla bean paste.
9. Beat in half of the dry ingredients, half of the milk, and repeat until everything is combined.
10. Fold in basil.
11. Pour the cake batter over the plums.
12. Bake at 350 degrees for 45-55 minutes, until golden brown.
13. Allow the cake to stand for 10 minutes.
14. Carefully invert the cake onto a plate (best to have an adult do this!), so the plums are on top.
I hope this cake has you excited about plum season, and I hope it has inspired you to think outside the box when it comes to upside-down cakes, because the possibilities are endless! If you need vanilla bean paste, or a new cake pan, come check out our retail store. We’ve also got several new wines on our wine list, including a dessert wine, Pablo Pallabrino NV “Alcyone” Tannat, that was lovely with this cake! If you’re ready to get baking, we have some great options coming up. Be sure to check out: