with a little help from my instagram friends, i decided to make a rosemary infused upside down plum cake! that's a mouthful. by infusing the rosemary (rather then chopping fresh rosemary) into the caramel sauce, it creates a very subtle rosemary flavour. garnishing anything with rosemary is my favourite things to do, it's just such a beautiful woodsy herb. the cake produced is not overly sweet, but on the dense side. this is the first time i got to rock my portland apron company apron. it is probably the most beautiful apron i have ever owned & couldn't be more my style. now i look & feel legit.


for the sauce

  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/4 teaspoon salt
  • 1 sprig rosemary
  • 1/4 teaspoon cinnamon
  • 1 teaspoon pure vanilla extract
  • 4-5 red plums

for the cake

  • 2 cups all purpose flour
  • 1 3/4 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup raw sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup whole milk or cream


  • preheat oven to 350 degrees.
  • sauce: in a sauce pan over medium heat add butter, sugar, salt, rosemary, cinnamon and vanilla. bring to a boil constantly stiring and remove from heat. pull out the rosemary.
  • slice plums thinly. pour caramel sauce in an 8 or 9 inch cake pan & arrange the plum slices in a circle.
  • cake: in a mixing bowl sift flour, baking powder, cinnamon, nutmeg and salt.
  • in the bowl of your stand mixer using the beater attachment cream butter and sugar. add eggs one at a time until light and fluffy.
  • mix in vanilla and milk until combined.
  • slowly add your flour mixture and beat until the batter is smooth.
  • carefully pour batter over the plums, ensuring you do not alter the design of the fruit.
  • bake for 20-25 minutes, until cake is cooked throughout.
  • let cool completely before flipping & serving.

ike what you see? get it here. cake stand | cake server | apron | plate | linen | bowl