Sugar Plum Upside-Down Cake

Tuesday, October 16, 2007
Much like a pineapple-upside-down-cake, this cake is topped with buttery-brown sugar caramel, with the exception of sweet ripe plums.  This cake is perfect to make during the summer or early fall!

Sugar Plum Upside-Down Cake
3 tablespoons unsalted butter, at room temperature
1/2 cup packed brown sugar
1 tablespoon honey
3 large plums, pitted and sliced into 1/2-inch wedges
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup milk
Confectioners' sugar

Place 3 tablespoons butter, brown sugar and honey in a glass container and microwave until butter melts and sugar and honey blend in, about 1-2 minutes. Stir until smooth and pour into a 8-inch round cake pan. Arrange sliced plums evenly over brown sugar mixture.

Preheat oven to 350 degrees F. In a medium bowl, sift together flour, baking powder, cinnamon and salt. In a large bowl with an electric mixer, beat remaining 3 tablespoons butter and granulated sugar until light and fluffy. Add egg and vanilla extract, mixing well. Add dry ingredients and milk, mixing until just blended. Spoon batter evenly over plums.

Bake for about 40-45 minutes, or until golden and a tester inserted into the center of the cake comes out clean. Transfer to rack and cool in pan for 10 minutes. Using a thin knife, cut around sides of pan to loosen cake. Place a large plate or serving platter on top of cake pan and invert cake. Serve cake warm or at room temperature.
Sift confectioners' sugar over cake right before serving.

6 servings
11 comments on "Sugar Plum Upside-Down Cake"
  1. Where do you find the time to make all of these beautiful cakes and such? You're amazing!

    Btw, my mom has tried the fresh pumpkin and she didn't like it as much as the canned. The texture was all wrong in the end result. But maybe if you strained it, the result would be different?

  2. I love plums too. That cake looks wonderful and I wouldn't mind it soggy, if there any left.

    Do not waste your time using fresh pumpkin in a pumpkin pie. It has no flavor and the pain of dealing with it is not worth it.

    However, you could substitute butternut squash or sweet potates and that would be good.

  3. Hmmm, a little vanilla ice cream would be delish with this too!!

    It sounds so good and I'm thinking of other stone fruits that I could use...YUM!!


  4. I've never made a plum upside-down cake, but this looks amazing!! And I've always used canned pumpkin as well, but I've done a few things with fresh butternut squash this year, and it hasn't been too difficult. I'd imagine the fresh pumpkin wouldn't be difficult, just a bit more time consuming.

  5. Annie- I work at nights, so If I make something, it's usually in the afternoon. I have to make stuff, or I go crazy.
    Good information about the pumpkin. I'm sure the texture is hard to get perfect if you use fresh pumpkin. I'm worried about the extra water in fresh pumpkin, too.

    Sue- I'll save you a piece.
    I believe what you said about the pumpkin.
    I like the idea of a butternut squash pie, and I LOVE sweet potato pie. I have a great recipe for one.

    Julie- I like your idea-cherries, nectarines, plums, etc.

    Deborah- Thanks! I think butternut squash is a good idea.

  6. The perfect use for the last of the season's plums. I bought a pie pumpkin today the market. I am going to make a savory dish with it and not a pie. I will let you know how that turns out.

  7. Oh I LOVE your new blog theme! Too cute! Did you make that picture on your header, how'd you do that?

    That cake looks so yummy.

    I've only ever used canned pumpkin - yeah, I'm lazy. lol

  8. Valli- Keep me posted.

    Val- Thanks! I have my sources.... ;)

  9. Emilie,
    In response to your question, yes - Torrone is flavored nougat with almonds. It comes in one big box with individually boxed treats. There's vanilla (vaniglia) orange (arancio) and lemon (limone). I can't remember the name of the brand we buy right off the top of my head. But it has an Italian girl on the box. Does that help? Anyway, the torrone used to come wrapped in foil. Now it's in a foil sealed-pouch. And if you look on the little box - it will tell you "Flaky wafer is edible." HA HA HA! I know that making it from scratch is not all that easy.


  10. Julie- I love that Italian! It makes me shiver.
    We don't have it here. Ugghh!
    Maybe I could make some, but I'm not an expert on candy making.
    Thanks for the info.

  11. I'm a pumpkin/squash freak. I bought and ate 27 pumpkins/squashes last fall in everything from pie to soup. Once I tried fresh pumpkin/squash puree as an ingredient, I knew I couldn't go back. Broaden your horizons though and try all sorts of new pumpkins/squash. I'm addicted to Queensland Blue for soups, and Blue & Golden Hubbard for pies and tarts.