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    You are in: Home / Baking / Plum Upside-Down Cake Recipe
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    Plum Upside-Down Cake

    Plum Upside-Down Cake. Photo by Miss Genevieve

    1/3 Photos of Plum Upside-Down Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    loof's Note:

    From Country Home Magazine - lovely served with vanilla ice cream!

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    Units: US | Metric


    1. 1
      Place 3 tablespoons butter in a 9x9 baking pan. Put in the oven at 350 degrees until butter is just melted.
    2. 2
      Remove from oven and stir in brown sugar and water until combined. Spread to an even layer in the pan.
    3. 3
      Arrange plum slices on top of the sugar mixture in the pan.
    4. 4
      In a large bowl mix flour, pecans, sugar, baking powder, and salt.
    5. 5
      Add milk, 5 tablespoons butter, eggs and vanilla. Beat with a mixer on low speed until combined. Beat on medium for 1 minute.
    6. 6
      Stir in orange peel.
    7. 7
      Spoon batter over top of plums in pan.
    8. 8
      Bake at 350 for 40-45 minutes, until toothpick inserted in the center comes out clean. Remove from oven and cool on a wire rack for 5 minutes.
    9. 9
      Loosen sides of cake from pan and invert onto a serving plate. Serve warm.

    Ratings & Reviews:

    • on July 10, 2010


      Yummy! I used Santa Rosa plums from my tree and this was a very tasty dessert. The cake had a nice flavor and texture due to the ground pecans and orange peel. The Plums were very tangy and reminded me of lemons. I used my large square cast-iron pan and this rose a lot and some of the plum juices boiled over so I don't know how anyone makes it in a 9x9. I think next time I'd double the butter and brown sugar and leave out the water because my plums are very juicy.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 19, 2009


      This is very good. I had what are called Basco plums. They are orangeish yellowish in color and don't really slice so I just mashed 3-4 cups in the bottom of an 11x7 pan. And I didn't have any orange peel so Ieft it out. What turned out was a great dessert enjoyed by all. Some had it with ice cream but I enjoyed it dusted with powdered sugar. Yum!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 28, 2011


      I used 1 1/4 c. whole wheat pastry flour and 1/2 c. soy flour to make the cake a little less of a guilty pleasure, and it was still delicious.The ground pecans in the recipe surprised me, but I think they go especially well with the heartier whole-grain and soy flour I used. Next time I think I'll add a dash of almond extract to bring out the nutty flavor even more.

      I don't have a 9" x 9" pan, but I did have a foil roasting/baking pan that is 11 3/4" x 9 3/4", so I used that instead. Although the pan was larger than the recipe called for, the only ingredient I increased was the amount of plums, and it turned out just fine.

      Thanks for the recipe! I will make it again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Plum Upside-Down Cake

    Serving Size: 1 (159 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 466.7
    Calories from Fat 172
    Total Fat 19.1 g
    Saturated Fat 8.8 g
    Cholesterol 81.3 mg
    Sodium 347.7 mg
    Total Carbohydrate 69.4 g
    Dietary Fiber 2.3 g
    Sugars 44.9 g
    Protein 6.6 g

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