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Stone Fruit Molasses Upside Down Cake

Sep 04, 2025
Peach & Plum Ginger Molasses upside down cake

Something about this time of year always has me reaching for fall flavors, even though the weather isn’t quite ready to turn. I’m not saying goodbye to summer just yet, but I am eager to welcome the cozy vibes of autumn. This cake feels like the perfect bridge between the two seasons—fresh stone fruit from late summer paired with the warm, spiced flavors of fall. It’s a little alchemy of seasons on a plate.

Makes one 9-inch cake

Ingredients

Topping
4 tablespoons (55 g) unsalted butter
½ cup (100 g) firmly packed dark brown sugar
Pinch of salt
1 peach, sliced into ¼-inch thick slices
2 plums, sliced into ¼-inch thick slices

Cake
1 ½ cups (190 g) all-purpose flour
¼ teaspoon + â…› teaspoon baking soda
¼ teaspoon + â…› teaspoon baking powder
¾ teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup (115 g) unsalted butter, softened
â…“ cup (70 g) firmly packed dark brown sugar
1 tablespoon peeled and finely grated fresh ginger
Zest of 1 orange
½ teaspoon vanilla paste or extract
2 large eggs, at room temperature
â…“ cup (80 ml) unsulfured molasses
¾ cup (180 ml) buttermilk, at room temperature

To Serve
Ice cream or lightly sweetened whipped cream


Method

Preheat the oven to 350°F (175°C). Butter a 9-inch round baking pan with sides at least 2 inches tall. Line the pan with parchment paper, butter the parchment, and dust the pan lightly with flour.

To prepare the topping, melt the butter with the brown sugar and a pinch of salt in a small saucepan over medium heat, whisking until smooth, about 1 minute. Pour the mixture into the bottom of the prepared pan. Arrange the peach and plum slices in concentric circles over the sugar mixture so the bottom is completely covered. Set the pan aside while you prepare the cake batter.

For the cake, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves. In a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, beat the butter and brown sugar until very light and fluffy, about 5 minutes. Mix in the grated fresh ginger, orange zest, and vanilla for 1 more minute. Scrape down the bowl, then beat in the eggs one at a time, mixing for 30 seconds after each addition.

With the mixer on low, pour in the molasses and mix for 1 minute. Scrape down the bowl. Alternately add the flour mixture and the buttermilk in three additions, beginning and ending with the flour. Mix on low just until incorporated, then finish folding the batter by hand with a spatula to make sure it is evenly combined.

Pour the batter into the prepared pan. Tap the pan gently on the counter to release air bubbles and smooth the top with a spatula.

Bake until the cake is lightly golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 10 minutes. Invert onto a plate and carefully peel away the parchment. Replace any fruit slices that stick.

To serve, enjoy the cake warm or at room temperature with a scoop of ice cream or a dollop of lightly sweetened whipped cream. Leftovers keep in an airtight container at room temperature for up to two days.

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