Pioneer Woman Peach-Plum Upside-Down Cake

This stunning Pioneer Woman peach-plum upside-down cake is made with shingled rows of sliced peaches and plums in a brown sugar butter glaze, topped with a tender almond-scented buttermilk cake and flipped onto a platter. It takes about 30 minutes to prep and 35 to 40 minutes to bake.

The fruit arrangement on the bottom of the pan becomes the top of the cake once you flip it, so take your time here. Alternate rows of peach and plum wedges, overlapping slightly, so the pattern looks intentional when you turn it out. The alternating colors of golden peach and deep purple plum make the finished cake look like something from a bakery window.

The almond extract in the batter is a quiet but important choice. It rounds out the stone fruit flavors in a way vanilla alone can’t. You only use a teaspoon but it bridges the peaches and plums together into one cohesive flavor instead of two fruits sharing a pan. Let the cake cool in the pan for exactly 15 minutes before flipping. Too short and the brown sugar glaze is still liquid and runs everywhere. Too long and the sugar sets hard and the fruit sticks to the bottom.

Pioneer Woman Peach-Plum Upside-Down Cake

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

This Pioneer Woman peach-plum upside-down cake layers shingled peaches and plums in brown sugar butter, topped with almond buttermilk cake batter and flipped golden onto a platter.

Ingredients

For the peach-plum topping:

• Cooking spray
  
• 3 medium peaches, halved, pitted, and sliced into 1/4-inch thick wedges
  
• 3 plums, halved, pitted, and sliced into 1/4-inch thick wedges
  
• 6 tablespoons salted butter
  
• 3/4 cup packed light brown sugar

For the cake:

• 1 1/2 cups all-purpose flour
  
• 1 teaspoon baking powder
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon kosher salt
  
• 1 stick salted butter, at room temperature
  
• 1 cup granulated sugar
  
• 2 large eggs
  
• 1 teaspoon almond extract
  
• 1/3 cup buttermilk

Instructions

1. Preheat the oven to 350°F. Spray an 8-inch square cake pan with cooking spray.
   
2. Shingle half of the peach slices in a row across the bottom of the pan, then add a row of half the plum slices. Repeat with another row of peaches and another row of plums to create 4 alternating rows, overlapping slightly as needed.
   
3. Melt the butter in a small saucepan over medium heat. Add the brown sugar and cook, stirring, until dissolved. Pour the butter mixture evenly over the fruit in the pan.
   
4. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
   
5. In a large bowl, beat the butter and granulated sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then the almond extract.
   
6. Reduce the speed to low and add the flour mixture in two batches, alternating with the buttermilk, beating until just combined.
   
7. Dollop the batter evenly over the fruit. Use an offset spatula to spread it to the edges of the pan.
   
8. Bake until puffed and golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes.
   
9. Cool in the pan on a wire rack for 15 minutes. Run a knife around the edge, then invert onto a serving platter. Serve warm or at room temperature.

FAQs

Why does the cake use almond extract instead of vanilla?

Almond extract has a natural affinity with stone fruits like peaches and plums. It ties the two different fruits together into one unified flavor. Vanilla works as a substitute, but the cake tastes more generic without that warm, nutty undertone.

What happens if I flip the cake too early or too late?

Too early and the brown sugar glaze is still runny. It pours off the fruit and pools on the platter instead of clinging to the top. Too late and the sugar cools into a hard candy layer that grips the pan. Fifteen minutes is the sweet spot where the glaze is thick enough to hold but soft enough to release cleanly.

Can I use all peaches or all plums instead of both?

Yes, but the mix of the two is what makes this version special. Peaches are sweeter and softer, plums are tarter and hold their shape better. Together they give you contrast in flavor, color, and texture that a single fruit can’t match.

Can I use a round pan instead of square?

A 9-inch round cake pan works. Arrange the fruit in concentric circles instead of rows. The baking time stays the same. The square pan just makes the alternating rows easier to lay out neatly.

What do I serve it with?

A dollop of whipped cream or a scoop of Vanilla Ice Cream alongside each warm slice. For a dessert table, the Peaches and Cream Shortcake with Basil next to it gives guests a lighter, biscuit-based option with a fresh herb twist. The Peach-Pecan Crisp alongside adds a crunchy, spoonable contrast to this soft, caramelized cake.