Make this beautiful plum upside-down cake, then check out our plum cake, blackberry cake, fig cake, pear cake and more autumn cake recipes.

Looking for more ideas with this seasonal fruit? Try our homemade plum jam, make a comforting plum crumble or discover more plum recipes.


  • 150g unsalted butter, softened, plus extra for the tin
  • 45g demerara sugar
  • 6 plums, halved and stoned
  • 150g soft light brown sugar
  • 3 eggs
  • 75g couscous
  • 125g self-raising flour
  • 1 tsp vanilla extract
  • 2 tbsp whole milk
  • yogurt or crème fraîche, to serve


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Butter the base and sides of a 20cm non-stick square tin. Evenly sprinkle the demerara sugar over the base and sides of the pan, then arrange the plum halves on top in a neat pattern, cut-sides down.

  • STEP 2

    Tip the butter into a bowl with the brown sugar and beat with an electric whisk for 4-5 minutes or until really light and fluffy. Add the eggs, one at a time, whisking well between each addition.

  • STEP 3

    Tip in the couscous, flour, vanilla, milk and a pinch of fine sea salt, and fold everything together to combine. Scrape into the tin over the plums and level the top with a spatula, being careful not to disturb the plums. Bake for 40-45 minutes or until cooked through and a skewer poked into the centre comes out clean.

  • STEP 4

    Cool in the tin for 10 minutes, then run a knife around the edges of the pan to release. Carefully flip onto a serving platter and remove the tin. Cool until just warm, then cut into slices and serve with dollops of yogurt or crème fraîche.

Check out more seasonal plum recipes

Simple plum crumble


Adam Bush Chef Portrait
Adam BushDeputy food editor

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