Plum Upside-Down Cake Recipe

4 5 6
Plum Upside-Down Cake Recipe
Plum Upside-Down Cake Recipe photo by Taste of Home
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Plum Upside-Down Cake Recipe

Read Reviews
4 5 6
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • 1/3 cup butter or margarine
  • 1/2 cup packed brown sugar
  • 2 pounds fresh plums, pitted and halved
  • 2 eggs
  • 2/3 cup sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup hot water
  • 1/2 teaspoon lemon extract
  • Whipped cream, optional

Directions

Melt butter in a 10-in. cast-iron or oven proof skillet. Sprinkle brown sugar over butter. Arrange plum halves, cut side down, in a single layer over sugar; set aside. In a mixing bowl, beat eggs until thick and lemon-colored; gradually beat in sugar. Combine flour, baking powder and salt; add to egg mixture and mix well. Blend water and lemon extract; beat into batter. Pour over plums. Bake at 350° for 40-45 minutes or until cake tests done. Immediately invert onto a serving plate. Serve warm with whipped cream if desired. Yield: 8-10 servings.
Originally published as Plum Upside-Down Cake in Taste of Home August/September 1996, p8

Nutritional Facts

1 piece: 245 calories, 7g fat (4g saturated fat), 53mg cholesterol, 173mg sodium, 43g carbohydrate (32g sugars, 1g fiber), 3g protein.

  • 1/3 cup butter or margarine
  • 1/2 cup packed brown sugar
  • 2 pounds fresh plums, pitted and halved
  • 2 eggs
  • 2/3 cup sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup hot water
  • 1/2 teaspoon lemon extract
  • Whipped cream, optional
  1. Melt butter in a 10-in. cast-iron or oven proof skillet. Sprinkle brown sugar over butter. Arrange plum halves, cut side down, in a single layer over sugar; set aside. In a mixing bowl, beat eggs until thick and lemon-colored; gradually beat in sugar. Combine flour, baking powder and salt; add to egg mixture and mix well. Blend water and lemon extract; beat into batter. Pour over plums. Bake at 350° for 40-45 minutes or until cake tests done. Immediately invert onto a serving plate. Serve warm with whipped cream if desired. Yield: 8-10 servings.
Originally published as Plum Upside-Down Cake in Taste of Home August/September 1996, p8

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Reviews forPlum Upside-Down Cake

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Ellie31773 User ID: 5796034 220246
Reviewed Feb. 11, 2015

"I made this with rhubarb (with a little extra sugar) for Easter last year. My family ate the whole thing. The cake itself is fabulous, so I'm sure it would be great with plums, too."

MY REVIEW
sheilamear User ID: 368364 25555
Reviewed Nov. 20, 2014

"it's sooo GOOD! this has to have five stars!! we put a less sugar and it was tart but, it was YUMMY!!"

MY REVIEW
smithlynda User ID: 6352820 11832
Reviewed Jul. 11, 2013

"made this for dessert tonight- not impressed at all for this recipe. the cake was very dense and heavy - not what I expected. and the recipe needed more sugar - following directions, the cake was very tart"

MY REVIEW
keverwann User ID: 1807985 10888
Reviewed Aug. 8, 2010

"I forgot to flip it immediately and it still came out mostly nicely."

MY REVIEW
ShirleyMatson User ID: 4457567 8997
Reviewed Jun. 22, 2010

"We have a Santa Rosa plum tree in our yard. I have made this recipe with our plums for the last four years. My co-workers and family beg for more plum cake."

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