Upside-Down Plum Caramel Cake

With Samantha, we made this dessert for my grandmother’s 94th birthday last month. I’m not sure what made this dessert so special; perhaps it was the fact that the plums were from the garden, or that the whole family was together, or that the cake was drenched in caramel. Whatever the reason, this cake has become a staple in my household back in Geneva. I’ve made it with plums, with nectarines, and without fruit altogether. And wow!
Each time we finish the cakes (and lick the platter clean), I wonder why where this recipe has been all my life.




Serves 8-10


For the Caramel
75 g butter
¼ tsp fleur de sel
165g (3/4 cup) brown sugar
1 tbsp honey

1. Line a round baking pan with parchment paper.
2. In a medium saucepan, over medium-high heat, combine all the ingredients.
3. Whisk until sugar has melted (approx. 2 minutes).
4. Pour Caramel on the parchment paper.


For the Fruit Layer
6 good plums or other stone fruit
2 cups of pitted cherries or other red fruit
4 bananas, sliced

1. Cut desired fruit, if large, into segments. Arrange them in a circular pattern over the caramel. Make sure your layer is even.
2. If chosen fruit are small, simply arrange them evenly in one layer over the caramel.




For the Cake Batter
75 g butter
180 g (1 ½ cups) all-purpose flour
2 tsp baking powder
75 g (1/3 cup) sugar
2 eggs
1 tbsp vanilla extract
140 ml (½ cup) milk (I used soy and it was delicious)
¼ tsp salt

1. Preheat your oven to 180 C or 350 F.
2. Melt the butter and whisk it with the sugar and salt.
3. Whisk in the eggs, vanilla extract, and milk until your mixture is smooth.
4. Add the flour and baking powder and whisk until your batter is homogenous.
5. Pour mixture over the plums.
6. Bake for 30 minutes or until a toothpick inserted in the middle of your cake comes out clean.
7. Wait 30 minutes before unmolding so that the cake absorbs all the caramel sauce. You’ll flip the cake onto a plate so that the fruit are on the top.



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