epicurious5.0
Plum and Lime Upside-Down Cake
Luscious lime caramel is the star of this gooey, show-stopping, peak summer dessert.
👥 8 Servings👤 Rachel Gurjar📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●saucepan
- ●spatula
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 350°. Lightly butter a 9"-diameter cake pan and dust with all-purpose flour; tap out excess. Line bottom of pan with a parchment paper round. Arrange 4-5 large red plums, cut into ½"-thick wedges (about 8 oz.), in a circular pattern in pan, starting from center and working outward and overlapping if needed.
2
Whisk 1 tsp. baking powder, 1½ cups (188 g) all-purpose flour, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl. Combine 2 Tbsp. finely grated lime zest and 1½ cups (300 g) granulated sugar in a large bowl and rub together with your fingers until evenly distributed, sugar starts to clump, and mixture is very fragrant. Add ¾ cup (1½ sticks) unsalted butter, room temperature, and beat with an electric mixer on medium-high until light and fluffy, about ⏱️ 3 minutes. Add 2 large eggs, room temperature, one at a time, beating to combine between each addition, then add 1 tsp. vanilla extract and beat ⏱️ 10 seconds. Reduce speed to low and gradually beat in dry ingredients, scraping down sides of bowl as needed. Add ½ cup whole milk, room temperature, and mix just until combined. Set batter aside.
. baking powder1 tsp(400 g) granulated sugar, divided2 cups. finely grated lime zest2 Tbsplarge eggs, room temperature2. vanilla extract1 tsp
3
Bring remaining ½ cup (100 g) granulated sugar, remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 3 Tbsp. water to a boil in a small saucepan over medium heat. Carefully add ¼ cup fresh lime juice, watching out for spatter, and cook undisturbed until liquid is thickened and beginning to turn a deep amber color, 5–⏱️ 7 minutes. Gently stir, remove from heat, and immediately pour lime caramel evenly over plums in pan. Scrape reserved batter over and smooth surface if needed.
4
Bake cake until golden and a tester inserted into the center comes out clean, about ⏱️ 1 hour. Transfer pan to a wire rack and let cake cool in pan.
5
Run an offset spatula along edges of cooled cake to loosen. Set a platter upside down over pan and flip over to release cake. Carefully remove pan and peel away parchment paper; discard. Serve warm or room temperature, topped with scoops of vanilla ice cream if desired.
(400 g) granulated sugar, divided2 cupsVanilla ice cream (for serving; optional)
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