Plum-thyme upside-down cake

Plum-thyme upside-down cake

14 ratings

Julie, Food Editor


„Plum and thyme play perfectly off of one another to balance sweet and savory, and the brown sugar weaves a caramelized flavor throughout the entire cake.“

Difficulty

Easy 👌
20
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
230 g
butter (divided)
200 g
crème fraîche
190 g
all-purpose flour
170 g
brown Muscovado sugar (divided)
100 g
sugar
6
ripe plums
2
eggs
1
lemon (zest)
3 tbsp
fresh thyme
1 tsp
baking powder
1 tsp
vanilla extract
½ tsp
baking soda
½ tsp
salt
Metric
Imperial
  • 230 g butter (divided)
  • 200 g crème fraîche
  • 190 g all-purpose flour
  • 170 g brown Muscovado sugar (divided)
  • 100 g sugar
  • 6  ripe plums
  • 2  eggs
  • 1  lemon (zest)
  • 3 tbsp fresh thyme
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ½ tsp salt

Utensils

  • oven
  • cooling rack
  • mixing bowls
  • lemon zester
  • rubber spatula
  • springform pan (23-cm/9-inch)
  • cutting board
  • knife
  • stand mixer or hand mixer with beaters

Enjoy with

Port wine
The spice and fruitiness of a not-too-intense port wine complements this cake well.

Nutrition per serving

Cal
328
Protein
3g
Fat
20g
Carb
36g

Step 1/5

Heat oven to 175°C/350°F.  Place some of the butter in pan and place it in oven until butter melts, approx. 5 min. Remove pan from the oven, swirl butter around the pan, and sprinkle brown sugar over it evenly. Meanwhile, pit and slice plums and chop thyme.
  • 60 butter
  • 70 brown Muscovado sugar
  • 6 ripe plums
  • 3 tbsp fresh thyme
  • oven
  • springform pan
  • cutting board
  • knife

Heat oven to 175°C/350°F. Place some of the butter in pan and place it in oven until butter melts, approx. 5 min. Remove pan from the oven, swirl butter around the pan, and sprinkle brown sugar over it evenly. Meanwhile, pit and slice plums and chop thyme.

Step 2/5

Arrange plum slices over brown sugar in concentric circles so that bottom of pan is covered in a single layer.

Arrange plum slices over brown sugar in concentric circles so that bottom of pan is covered in a single layer.

Step 3/5

Whisk together flour, baking powder, baking soda, salt, and chopped thyme and set aside. In another large bowl, cream remaining butter with remaining sugars and lemon zest. Add eggs one at a time, beating well after each, until mixture is light and fluffy. Stir in vanilla extract.
  • 190 all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 170 butter
  • 100 brown Muscovado sugar
  • 100 sugar
  • 1 lemon (zest)
  • 2 eggs
  • 1 tsp vanilla extract
  • mixing bowl
  • lemon zester
  • rubber spatula
  • stand mixer or hand mixer with beaters

Whisk together flour, baking powder, baking soda, salt, and chopped thyme and set aside. In another large bowl, cream remaining butter with remaining sugars and lemon zest. Add eggs one at a time, beating well after each, until mixture is light and fluffy. Stir in vanilla extract.

Step 4/5

Mix in half of flour mixture, then add half of crème fraîche and mix until just combined. Repeat until all flour and crème fraîche is incorporated. Pour batter into cake pan and spread it evenly over plums. Transfer to preheated oven and bake at 175°C/350°F until a toothpick inserted into center of the cake comes out clean and center is set, approx. 40 to 50 min.
  • 200 crème fraîche
  • oven

Mix in half of flour mixture, then add half of crème fraîche and mix until just combined. Repeat until all flour and crème fraîche is incorporated. Pour batter into cake pan and spread it evenly over plums. Transfer to preheated oven and bake at 175°C/350°F until a toothpick inserted into center of the cake comes out clean and center is set, approx. 40 to 50 min.

Step 5/5

Cool cake in pan for no more than 10 - 15 min., then invert onto a wire cooling rack to cool before serving.  Enjoy!
  • cooling rack

Cool cake in pan for no more than 10 - 15 min., then invert onto a wire cooling rack to cool before serving. Enjoy!