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A stylized food shot of the plum upside down cake, a bowl of yogurt and a bowl of pistachios.
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5 from 1 vote

Plum Upside-Down Cake

A lusciously fancy looking end of summer deliciously moist yogurt cake topped with juicy, sun-ripened plums that deceptively quick and easy to make!
Prep Time20 mins
Cook Time50 mins
Course: Brunch, Dessert
Cuisine: Californian
Servings: 8


  • 6 plums any variety or a combo
  • 1 cup brown sugar divided
  • 2 tablespoons butter
  • 1 cup white flour
  • 1/2 cup fine-ground cornmeal or sub whole wheat or white flour
  • 1 teaspoon baking powder
  • pinch salt
  • 3/4 cup olive oil
  • 1 cup Greek yogurt
  • 3 eggs whites seperated from yolks
  • 1 teaspoon vanilla extract
  • 1 lemon, zested

For the Tooping

  • 3 or more tablespoons of Greek yogurt
  • 1/2 teaspoon maple syrup
  • 1/4 teaspoon vanilla paste or sub vanilla extract
  • 1 tablespoon pistachios chopped


  • Preheat oven to 350 degrees F.
  • Arrange the plums in a single layer on the bottom of a spring form pan. Sprinkle the plums with 1/4 cup of the brown sugar.
  • Melt the butter slowly over medium heat, until its smells nutty, swirling the pan occasionally. Butter will foam and froth then turn brown, with brown bits sticking to the botton of the pan. Pour browned butter, including bits at the botton of the pan, over the plums. Place plums in oven for 10 minutes.
  • Meanwhile, whisk all your dry ingredients: flour(s), cornmeal, baking powder and salt. Set aside.
  • In another bowl whisk all the wet ingredients together, except for the egg whites. Thats the egg yolks, olive oil, yogurt, vanilla and lemon zest. Add the wet ingredients to the dry ingredients and mix together well.
  • Whisk the egg whites with an electric mixer until soft peaks form. Slowly fold the egg whites into the batter until just combined.
  • Pour the batter over the plums, trying to spread in an even(ish) layer. Bake about 50-55min, until the the cake is lightly browned and a toothpick inserted in the center comes out clean.
  • Let the cake cool just slightly, then place a serving plate over the top and carefully turn over so the plums are on top.
  • For the maple vanilla yogrut: mix these three ingredients together. Add a dollop on the cake. Top with pistachios. Can serve with remaining yogurt. Enjoy warm or at room temp.


  • Definitely wait for the butter to turn a toasty brown color… those few minutes of heat really do make a significantly delicious taste difference!
  • Buy local and organic plums when possible! Choose whichever kind looks best at the farmers market.
  • Flip cake over while it’s still hot! It will be much more difficult to do if you let it cool completely!