Plum Upside-Down Cake

Plum Upside-Down Cake
Con Poulos
This gorgeous cake boasts a delightfully sticky, juicy fruit topping.

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Serves 8
preparation
20
minutes
cooking
140
minutes

Ingredients

1/2
cup
(1 stick) plus 1 tablespoon unsalted butter, plus extra for the pan, at room temperature
4
firm, ripe plums, each cut into 8 wedges
1/4
cup
plus 2/3 cup granulated sugar
1
cup
all-purpose flour
3/4
teaspoon
baking powder
1/4
teaspoon
baking soda
1/4
teaspoon
kosher salt
1
large egg
2/3
cup
sour cream
1
teaspoon
pure vanilla extract

Directions

  1. Heat oven to 350° F. Butter an 8-inch cake pan and line the bottom with parchment paper.
  2. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the plums and 1/4 cup of the sugar and cook, tossing, until the sugar dissolves and the juices from the plums become syrupy, 3 to 4 minutes. Arrange the plums in the cake pan in slightly overlapping concentric circles, starting from the outside. Spoon any pan juices over the top.
  3. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. With an electric mixer, beat the remaining 1/2 cup of the butter and 2/3 cup of the sugar until fluffy. Beat in the egg, sour cream, and vanilla. Gradually add the flour mixture, mixing just until incorporated.
  5. Pour the batter over the plums and bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan for 1 hour. Place a large plate over the cake pan and invert the cake onto the plate.
Sara Quessenberry
July 2009

Nutritional Information

  • Per Serving
  • Calories 343
  • Fat 17 g
  • Sat Fat 11 g
  • Cholesterol 74 mg
  • Sodium 169 mg
  • Protein 4 g
  • Carbohydrate 45 g
  • Fiber 2 g
What does this mean? See Nutrition 101.

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