Tag Archives: plum cake

Upside-Down Plum Cake

Today when Russell and I went to the store we spotted some plums that were actually ripe.  This year, since we moved down South a little late in the summer, we haven’t had the best luck with fruit.  Most of it is under-ripe, and we haven’t picked much up besides apples and bananas to pack for lunch.  So when we saw the plums, I thought it might be fun to make a plum cake.  I had made one several years ago after discovering that he really loves plums, and it was a hit.  When I went to look for recipes, though, I came across several for plum-upside down cake.  They all looked too good to pass up.  This one looked like  the most interesting, so I gave it a go.


3 TBS butter
2 tsp. cardamon
1 tsp. cinnamon
1/4 c. brown sugar
4-5 plums, cut into 6ths (halve, and then third)

1/2 c. butter, softened
1 c. sugar
3 eggs
2 tsp. vanilla
1/2 c. orange juice
1 tsp. cardamon
2 tsp. baking powder
1 1/2 c. flour

Preheat the oven to 350 degrees fahrenheit.  Grease a 9″ cake pan, and line the bottom with parchment paper.

Melt the butter in a small bowl.  Stir in the cardamon, cinnamon, and brown sugar.  Pour the mixture into the pan, spreading it evenly along the bottom.

Cut up the plums, and arrange them on top of the butter/spice mixture.  I arranged mine in 2 concentric circles, with 2 slices of plum in the middle.  Set aside.

Cream the butter and sugar together.  Add the eggs, one at a time and beat well.  Add in the vanilla, orange juice, cardamon, and baking powder.  Stir until they are evenly mixed in.  Add the flour, stirring to combine until smooth.  Pour over the plums, and spread out evenly in the pan.

Bake for 50 minutes to an hour, or until golden brown and a toothpick inserted into the middle comes out clean.  Wait 10 minutes, and turn onto a serving plate.  Let cool.  Devour.

*Notes: The recipe actually only called for 2 eggs, but I accidentally put in 3.  It seems to have turned out alright.  I also made the conversions for high-altitude baking in my head, but did not reflect that in the recipe.  Basically, I used 1 3/4 tsp. baking powder, and I rounded my scoops of flour.