Plum Upside-Down Cake

Name: Plum Upside-Down Cake
Total time: 2 h 20 min
Yield: Serves 8
Ingredients: ½ 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; ¼ cup plus ⅔ granulated sugar; 1 cup all-purpose flour; ¾ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon kosher salt; 1 large egg; ⅔ cup sour cream; 1 teaspoon pure vanilla extract

222 Ratings
6 Reviews

By Sara Quessenberry

Gallery

Credit: Con Poulos

Recipe Summary

hands-on:

20 mins

total:

2 hrs 20 mins

Yield:

Serves 8

Nutrition Info

Directions

Step 1
Heat oven to 350° F. Butter an 8-inch cake pan and line the bottom with parchment paper.

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Step 2
Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the plums and ¼ 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.
Step 3
In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 4
With an electric mixer, beat the remaining ½ cup of the butter and ⅔ cup of the sugar until fluffy. Beat in the egg, sour cream, and vanilla. Gradually add the flour mixture, mixing just until incorporated.
Step 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.

Nutrition Facts

Per Serving:

343 calories; fat 17g; saturated fat 11g; cholesterol 74mg; sodium 169mg; protein 4g; carbohydrates 45g; fiber 2g.

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Helga O'Brien

07/27/2015

Really? Mine didn't look at all like the picture. I waited an hour and then inverted it on a plate. There was so much juice that it all pretty much ran over the sides of the cake--not very pretty. Tonight I'm baking something else for our company tomorrow!

PDXMomma

07/20/2013

I make this cake every year during the ever-anticipated and short-lived stone fruit season. It is always a hit. Been making it for at least 5 years. It is so easy and so so good.

caseym06

07/12/2011

I reduced the sugar in the cake too & it was perfect! I also made it with a gluten free baking mix & it was still great. I will definitely make this one again.

Geni

09/07/2010

D-e-e-e-lish!! My plums were moderately sweet so I could have reduced the amount of sugar in the plum mix. I actually prefer a tart/sweet combination so using tart plums and keeping the same amount of sugar would be the very best!! I halved the sugar in the cake and it was perfect (2/3 C sugar to 1 C flour......JEEZ!!). Definitely a keeper!!

Addie

03/09/2010

So yummy. A great breakfast treat, too.

Livi123

02/25/2010

This is WONDERFUL. Also good with pineapple.

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Plum Upside-Down Cake

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (6)

All Reviews for Plum Upside-Down Cake

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Plum Upside-Down Cake

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (6)

All Reviews for Plum Upside-Down Cake