Plum-thyme upside-down cake

Based on 25 ratings

Julie Myers

Editor-in-Chief at Kitchen Stories

instagram.com/julie.e.myers

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
ripe plums
eggs
lemon (zest)
3 tbsp fresh thyme
1 tsp baking powder
1 tsp vanilla extract
½ tsp baking soda
½ tsp salt
Metric
Imperial

Utensils

  • oven
  • springform pan
  • cutting board
  • knife
  • mixing bowl
  • lemon zester
  • rubber spatula
  • stand mixer or hand mixer with beaters
  • cooling rack

Nutrition per serving

Cal
328
Protein
3 g
Fat
20 g
Carb
36 g
  • 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 g butter
    • 70 g brown Muscovado sugar
    • 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 g all-purpose flour
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • 170 g butter
    • 100 g brown Muscovado sugar
    • 100 g sugar
    • lemon (zest)
    • 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 g 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!