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Plum Upside Down Cake
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PLUM UPSIDE-DOWN CAKE

This easy cake features delicious plums in a classic upside down cake recipe. It's a perfect dessert during plum season.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time (estimate) 45 minutes
Total Time 1 hour 50 minutes
Servings 12
Calories 237kcal
Author Toni Dash

Ingredients

  • 1 stick (8 tablespoons) unsalted butter softened
  • ½ cup packed light brown sugar
  • 2 tablespoons water
  • 3 cups pitted plums cut into wedges (same type or mixed)
  • 1 ¾ cups all purpose flour regular or gluten free measure-for-measure flour blend
  • ½ cup almond meal or flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 cup whole milk
  • 2 eggs
  • 1 ½ teaspoon vanilla
  • 2 teaspoons grated orange peel

Instructions

  • Preheat the oven to 350 degrees.
  • Place 3 tablespoons butter in a 9 x 9 inch baking pan.  Place the baking pan in the heated oven for 5 minutes or until butter is melted.
  • Remove the pan from the oven and stir in the brown sugar and water, stirring until combined.  Spread so the mixture is an even layer in the pan.
  • Arrange the plum wedges on the brown sugar mixture and set aside.
  • In a large mixing bowl or the bowl of a mixer combine flour, almond meal/flour, granulated sugar, baking powder, and salt.
  • To the dry mixture add the milk, remaining 5 tablespoons butter, eggs and vanilla.  Beat with hand held or standing mixer on low until fully combined.  Beat an additional 1 minute on medium speed.
  • Stir in the orange peel.  Pour or spoon into the baking pan on top of the plums.
  • Bake for 45 minutes or until a toothpick inserted in the center comes out clean.   My cake seemed moist, almost liquid at 45 minutes but firmed up once removed from the oven.
  • Allow it to cool for 5 minutes on a cooling rack (note: do not allow it to sit longer or it may be difficult to remove from the pan).  Run a dinner knife along the sides of the pan to ensure it is freed up and turn onto a serving plate.  Be careful as the cake and pan will still be quite warm.  Cool about 45 minutes.

Notes

Adapted from Country Home magazine (2006)

Nutrition

Calories: 237kcal | Carbohydrates: 47g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 72mg | Potassium: 234mg | Fiber: 2g | Sugar: 31g | Vitamin A: 215IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 1mg