No ImagePlum Upside Down Cake

Did you make it? Rate it!

  1. Joyce Bacon

    I made this today and it turned out great. Pretty to look at and delicious to eat. It’s perfect for my family since there’s just two of us.

  2. Marcia

    Everyone wanted seconds of this yummy dessert. I’m gluten free so used rice flour with a little xanthan gum. Instead of the cinnamon, I used cardamom and I used 1/2 tsp vanilla and 1/2 tsp almond extract. I baked in a 9 inch cake pan for 30 minutes and it came out perfect! All the dinner guests asked for the recipe.

  3. bkakosy

    Thank you for this wonderful recipe! I had no vanilla at home so I substituted it with a bit of rum and the result was delicious!


  4. Christa aka BabbyMama

    Any chance I could do this on a small scale in a muffin pan?

    Why not? If you try it, please let us know how it turns out. Note that the cooking time will be greatly reduced. ~Elise

  5. sairuh

    What a delicious recipe, Elise! This worked well with the end-of-season Santa Rosa plums from the farmers’ market. I loved how the cake portion turned out moist and tender –and it’s pleasantly surprising how much character there is with the orange zest.

    I almost always have plain yogurt around, so I used that instead of buttermilk. For grins I added the cinnamon to the sugar-butter sauce…which with my prolonged whisking and extended time on the heat turned into caramel, but ended up quite tasty.


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