- Calories 343
- Fat 17g
- Sat fat 11g
- Cholesterol 74mg
- Sodium 169mg
- Protein 4g
- Carbohydrate 45g
- Fiber 2g
Plum Upside-Down Cake
Con Poulos
How to Make It
Step 1
Heat oven to 350° F. Butter an 8-inch cake pan and line the bottom with parchment paper.
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.
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mohob1
2015-07-27T01:21:10-04:00
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
2013-07-19T20:22:36-04:00
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.
PDXMomma
2013-07-19T20:22:01-04:00
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. I always know a good cake recipe when I see that it has buttermilk or sour cream in the batter. The sweet and tart plums are a perfect combo with the moist cake and the color is beautiful.
PDXMomma
2013-07-19T20:21:13-04:00
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. I always know a good cake recipe when I see that it has buttermilk or sour cream in the batter. The sweet and tart plums are a perfect combo with the moist cake and the color is beautiful. I've used pluots as well or a mix of both.
Halaomari
2013-06-30T14:25:38-04:00
Perfect recipe :) tried it today and was a big hit with the family it is light. Plums were slightly sour so the blend with sweet cake was so good. I served it with vanilla ice-cream. Will be repeating it in family occasions :D
caseym06
2011-07-11T20:03:32-04:00
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.
crozetcook
2010-09-07T05:49:41-04:00
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!!
Aiday351
2010-03-09T17:57:13-05:00
So yummy. A great breakfast treat, too.
Livi123
2010-02-25T10:47:45-05:00
This is WONDERFUL. Also good with pineapple.
