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

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • 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.

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    • 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.

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    • on August 15, 2009

      I had two different varieties of plums needing to be used so searched for a way to utilize them. I am so happy I found this recipe! Although the primary color is a jewel like red, both colors of plums did show up in the cake. It is very pretty! The cake is light & tender and then topped with the slightly tart plums, browned nuts, and sugared coating it is wonderful. We enjoyed slices this morning with coffee. Adding ice cream or whipped cream would be a real treat. Thank you for sharing the recipe!

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    • on July 16, 2008

      this was great!! dad came home with tons of plums from a friend, while i was making jam i mentioned i had come accross your recipe, he got very excited. I told him he had to make it scince i was busy, he had never baked a cake in all his years but it turned out great, we all loved it. I will make this alot!!

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    • on June 19, 2008

      OUTSTANDING CAKE! I picked up a bag of great tasting plums at a local Farmers' Market the other day, so was well prepared for this great dessert! I took the time to toast the pecans, then chopped them coarsely, & they were a great additon to the cake! Thanks much for sharing! [Tagged, made & reviewed in Please Review My Recipe]

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    • on March 15, 2008

      I really like this recipe. Easy to follow instructions, and fun and straight forward to make. Excellent dessert! I used my big cast iron skillet instead of a baking pan, a prefered choice for upsidedown cake. I used frozen plums, thawed, and rice beverage in place of milk. Thanks for posting, loof!

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    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
    36%
    Total Fat 19.1 g
    29%
    Saturated Fat 8.8 g
    44%
    Cholesterol 81.3 mg
    27%
    Sodium 347.7 mg
    14%
    Total Carbohydrate 69.4 g
    23%
    Dietary Fiber 2.3 g
    9%
    Sugars 44.9 g
    179%
    Protein 6.6 g
    13%

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