15 Minutes Plum & Walnuts Upside Down Cake On Stove Top

Ingredients

• 1 Large Egg (room temperature)
• 4 tbsp Granulated Sugar (for batter)
• 4 tbsp Olive Oil (extra virgin or light; can use vegetable oil for milder flavor)
• 3 tbsp Plain Yogurt (full‑fat; optional if using extra milk)
• 0.25 cup Whole Milk (use with yogurt; if no yogurt use 0.5 cup milk)
• 0.5 cup All-Purpose Flour (plus 1 heaped tbsp; add extra tbsp if batter too runny)
• 1 tbsp All-Purpose Flour (extra) (optional, add if batter too thin)
• 1 tbsp Cornstarch (optional; can use wheat starch)
• 1 tbsp Baking Powder
• 1 tsp Vanilla Extract
• 0.25 tsp Baking Soda (helps extra lightness)
• 0.5 tsp Ground Cinnamon (optional, adds warm spice)
• 0.5 tsp Ground Ginger (optional, adds subtle heat)
• 1 tbsp Unsalted Butter (heaped, for caramel sauce)
• 2 tbsp Granulated Sugar (caramel) (for caramel sauce)
• 2 Plums (medium, quartered)
• 0.25 cup Walnuts (chopped)
• 1 tsp Brown Sugar (sprinkled on top before cooking)

Instructions

1. Make the Cake Batter

   In a mixing bowl whisk together the egg and 4 tbsp granulated sugar until frothy. Add 4 tbsp olive oil, 3 tbsp plain yogurt and ¼ cup milk; whisk until smooth. Stir in ½ cup + 1 tbsp all‑purpose flour, 1 tbsp cornstarch (optional), 1 tbsp baking powder, 1 tsp vanilla, ¼ tsp baking soda, and optional ½ tsp cinnamon and ½ tsp ground ginger. Mix until just combined; if the batter looks too runny, add the extra 1 tbsp flour.

   Time: PT2M

2. Prepare Caramel Sauce

   Place the skillet over low‑medium heat, add 1 tbsp heaped butter and let it melt. Sprinkle 2 tbsp sugar over the butter and stir continuously until the sugar dissolves and the mixture turns a light amber color. Turn off the heat.

   Time: PT1M

3. Arrange Fruit and Walnuts

   Quarter the plums and spread them evenly over the caramel in the skillet. Scatter a handful (about ¼ cup) of chopped walnuts over the fruit. Cook on low‑medium heat for about 1 minute until the fruit begins to soften and the mixture caramelizes slightly.

   Time: PT1M

4. Add the Batter

   Pour the prepared batter over the fruit and walnuts, spreading gently with a spatula so the batter covers the fruit completely.

   Time: PT30S

5. Steam‑Cook the Cake

   Sprinkle the top with 1 tsp brown sugar, cover the skillet with its lid, and cook on low‑medium heat for about 8 minutes. Occasionally jiggle the pan to prevent sticking, but keep the lid on to trap steam.

   Time: PT8M

6. Flip and Finish Cooking

   Place a flat plate over the skillet, carefully invert the cake onto the plate, then slide it back into the skillet (or use a second skillet) to cook the other side for another 2 minutes until golden.

   Time: PT2M

7. Serve Warm

   Slide the cake onto a serving plate, let it cool for a minute, then serve warm. It pairs beautifully with a dollop of plain yogurt or a scoop of vanilla ice‑cream if desired.

   Time: PT0M

Nutrition Facts

Calories

383

Protein

6 g

Carbohydrates

55 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Large Egg: egg substitute, flaxseed egg
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Plain Yogurt: sour cream, extra milk
• Instead of Whole Milk: any milk, plant‑based milk
• Instead of Cornstarch: wheat starch, arrowroot powder
• Instead of Unsalted Butter: margarine
• Instead of Plums: pears, apples
• Instead of Walnuts: pecans, almonds

Equipment Needed

• Mixing Bowl
• Whisk or Fork
• Non-Stick Skillet (22 cm)
• Skillet Lid
• Knife
• Cutting Board
• Spatula or Wooden Spoon
• Flat Plate (for flipping)
• Measuring Spoons
• Measuring Cups

Critical Steps — Do Not Skip

• Make the cake batter until smooth but not over‑mixed
• Prepare caramel sauce without burning
• Steam‑cook the cake with lid on low heat
• Flip the cake carefully to finish cooking the top side

Chef Tips from the Video

• Use ripe but firm plums for the best balance of sweetness and texture.
• A pinch of ground ginger adds a subtle warmth that complements the caramel.
• For an extra glossy finish, brush the top with a thin layer of melted butter just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Thaw in refrigerator before reheating.

Room temperature: Best served the same day; can sit at room temperature for up to 4 hours.

Make-Ahead Tips

• The batter can be prepared up to 2 hours ahead and kept refrigerated; bring to room temperature before cooking.
• Caramelized fruit can be made a day ahead; reheat briefly before adding batter.
• Leftover cake reheats well in a skillet over low heat, covered.

Frequently Asked Questions