Upside Down Plum Cake
This cake is different with the addition of plums. It is fancy enough to serve to guests.—Robert Fallon, Sayville, New York
Total TimePrep: 20 min. Bake: 30 min.
- 7 tablespoons butter, softened and divided
- 3/4 cup sugar, divided
- 3 to 4 plums, pitted and thinly sliced
- 1 large egg
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- Place 1 tablespoon butter in a 9-in. round baking pan. Put pan in a preheated 350° oven to melt. Remove from oven and sprinkle with 1/3 cup sugar Arrange plum slices in a circular pattern over sugar. Bake for 10 minutes. Meanwhile, cream the remaining butter with remaining sugar; beat in the egg. Combine flour, salt and baking powder. Add to the creamed mixture alternately with milk and vanilla, beating until smooth. Spread evenly over plums. Bake for 30 minutes or until cake tests done. Remove from the oven and immediately invert onto a large serving platter. Serve warm.
Nutrition Facts1 slice: 248 calories, 11g fat (7g saturated fat), 55mg cholesterol, 238mg sodium, 34g carbohydrate (21g sugars, 1g fiber), 3g protein.
Originally published as Plum Upside-Down Cake in Reminisce May/June 1992
Jul 10, 2015
Loved this cake. Came out perfect. Low carbs for my diabetics and with a few substitutes can be even lower.
Sep 15, 2010
All the plums ran down the inside of pan when baking...only afew pieces left on the top.