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Upside-Down Plum Cake

Upside-Down Plum Cake

Paula Nemzek for KCTS 9 Cooks


Luscious end-of-summer fruit crowns a classic sponge cake. Easy to make, with professional-looking results.

Serves 6


  • 1/3 cup plus 3 tablespoons butter, softened, divided
  • 1/4 cup brown sugar
  • 11/4 cups all-purpose flour
  • 11/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 3/4 cup milk, at room temperature
  • 6-8 firm plums, pitted and sliced
  • 1/2 cup blueberries (optional)

Preheat oven to 350 degrees. In a greased 9-inch round cake pan, combine 3 tablespoons butter and brown sugar. Place pan in the preheated oven until butter melts and starts to bubble, forming a caramel. With a buttered spatula, even out the mixture a bit over the bottom; set aside.

In a medium bowl, combine flour, baking powder and salt; set aside.

In a large bowl, cream together 1/3 cup butter and granulated sugar until fluffy. Beat in egg, then add vanilla. Beat in the dry ingredients alternately with milk, and mix just until incorporated.

Arrange plum slices in two rings around the edges of the prepared pan, overlapping slightly. Place blueberries in the open center (otherwise fill with plum slices). Pour batter carefully into pan, being careful not to disturb fruit. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Cool 15 minutes before turning out onto a serving plate. Serve warm or at room temperature.

Cook’s Note: You may use peaches or any soft fruit in this gorgeous cake. I like Italian prune plums because they are easy to slice, but just made one with Santa Rosa plums and the colors were beautiful.

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