I have been wanting to make something with plums and candied ginger for a few weeks now and finally got around to it.
Plums are so pleasing to look at with their colors ranging from yellows to reds and to deep purple hues. Their flesh is equally as appealing. This recipe was an ideal way to display these attributes.
I also love the balance of sweetness and tartness that you get from biting into a plum. Can you tell that these are one of my favorite stone fruits, yet?
The butter and sour cream content in this recipe make for a decadently moist cake. The chai spice pairs wonderfully with the bits of ginger and juicy plums.
I will be posting more plum recipes in the near future so stay tuned for that. Let me know in the comments if you gave this recipe a try!
Plum & Candied Ginger Upside-down Cake
- 13"x9" baking dish
- 7-9 plums, cut into crescent shapes
- ¼ cup candied ginger, chopped
- 12 tbsp unsalted butter, softened to room temperature or 1 ½ sticks of butter
- 1 cup sour cream room temperature
- 3 eggs room temperature
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoon baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ teaspoon chai spice see recipe in notes
Butter & brown sugar mix for bottom of baking dish
- ½ cup packed brown sugar
- 4 tbsp melted butter, unsalted
- Preheat oven to 350°F. Grease the sides of your 13"x9" baking dish with non-stick cooking spray.
- In a small bowl, melt your 4 tablespoon of butter and mix with the brown sugar. Pour mixture on the bottom of your dish. Spread with a spatula. Next, sprinkle bits of candied ginger on top of butter and sugar mixture. Arrange your plum slices in rows, from side to side, horizontally to the bottom of your baking dish. Don't worry if the bits of ginger get in the way.
Making the cake
- In your mixer, combine 12 tablespoon of butter with your granulated sugar. Mix on medium high for 2-3 minutes until light and airy. Add in eggs, one at a time. Add in sour cream and vanilla extract. Combine well.
- In a medium sized bowl, whisk together flour, baking powder, baking soda, salt, and chai spice.
- Add dry ingredients to wet ingredients and mix with a spatula. Try not to over mix. Pour batter over plums and candied ginger.
- Bake at 350° for 50-55 minutes or until toothpick inserted comes out clean. With a butterknife, loosen up the edges of the cake from the dish so that it doesn't stick when you flip it over. Place a cookie sheet over baking dish and flip over, quickly. Tap bottom of baking dish for a few seconds before revealing your beautiful cake. Enjoy!
- 2 teaspoon ground cardamom
- 2 teaspoon ground all spice
- 2 teaspoon ground nutmeg
- 4 teaspoon ground cinnamon
- 2 teaspoon ground cloves
- 6 teaspoon ground ginger