Brown butter plum upside down cake
Prep time
Cook time
Total time
Recipe type: Dessert / Cake
  • 2 lbs (900 g) plums, ripe but still firm to the touch
  • 1½ sticks (170 g) organic butter
  • ¾ cup (150 g) coconut or brown sugar
  • 1½ cups (190 g) spelt or all-purpose flour
  • 2 tsp (1 sachet) baking powder
  • ½ tsp cinnamon
  • 1 tsp vanilla extract
  • 2 eggs
  • ½ cup (120 ml) plant-based or regular milk (I used oat milk)
  • ¾ cup (150 g) coconut or un-refined sugar
  • ¼ tsp salt
  1. Preheat oven to 175 C / 350 F.
  2. Slice the plums ¼″ (0,5 cm) thick using a sharp knife. After you slice your plums, set slices aside.
  3. In a cast iron skillet, heat four tablespoons of the butter (55 g). Melt the butter and continue to brown butter on low heat. The goal here is to brown and not burn it so be careful. Once the butter melts, start swirling the pan and when the butter starts to turn golden, keep it going jus few seconds longer until you get a rich caramel color. Take it off the heat quickly.
  4. Once butter has browned, immediately add the coconut or brown sugar and stir. Cook sugar and butter on low heat, stirring constantly, for 2-3 minutes.
  5. Pour mixture into a greased 9″ (23cm) cake pan, spreading all over the bottom of the pan using a rubber spatula.
  6. Arrange the plum slices in one or two layers on top of the brown sugar/butter mixture in the cake pan. Set aside.
  7. Cream together the remaining butter with the sugar until fluffy. Add the eggs, one by one, beating constantly. Then, add the vanilla.
  8. In another bowl, whisk together the flour, baking powder, salt and cinnamon. Add these dry ingredients into the wet as well as the milk and continue beating until mixture gets light and fluffy.
  9. Spread the cake batter right on top of the plums. Bake for 40-45 minutes until golden brown.
  10. Let the cake cool well before flipping cake pan over onto a large plate.
  11. Serve it cold or at room temperature. Enjoy!
Recipe by Travelling oven at