Reviews (1) Add Rating & Review 13 Ratings 5 star values: 5 4 star values: 3 3 star values: 3 2 star values: 2 1 star values: 0 Martha Stewart Member Rating: Unrated 09/09/2011 This cake came out yummy and beautiful just like the photo. I used Italian Prune Plums from my CSA box instead of regular plums. I substituted all-purpose flour for the cake flour using the same measurements. I also used Pensey's Baking Spice instead of allspice.
Back to Easy Plum Upside-Down Cake All Reviews for Easy Plum Upside-Down Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Easy Plum Upside-Down Cake Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 8
Ingredients Ingredient Checklist 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature 1/2 cup packed light-brown sugar 3 medium plums (about 12 ounces), halved, pitted, and thinly sliced 1 cup granulated sugar 1 tablespoon grated lemon zest (about 1 lemon) 2 large eggs 1 1/3 cups cake flour (not self-rising) 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 teaspoon allspice 1/2 cup milk
Cook’s Notes Let the cake rest no longer than 10 minutes before turning it out or the topping may stick. If it does stick, dip the pan bottom in hot water, then try turning it out again.
Gallery Easy Plum Upside-Down Cake
Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 8
Gallery
Easy Plum Upside-Down Cake
Easy Plum Upside-Down Cake
Easy Plum Upside-Down Cake
Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 8
Recipe Summary
prep: 15 mins total: 1 hr 15 mins
Servings: 8
prep: 15 mins
total: 1 hr 15 mins
prep:
15 mins
total:
1 hr 15 mins
Servings: 8
8
Ingredients
Ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature 1/2 cup packed light-brown sugar 3 medium plums (about 12 ounces), halved, pitted, and thinly sliced 1 cup granulated sugar 1 tablespoon grated lemon zest (about 1 lemon) 2 large eggs 1 1/3 cups cake flour (not self-rising) 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 teaspoon allspice 1/2 cup milk
Directions
Preheat oven to 350 degrees. Place 4 tablespoons butter in an 8-inch square cake pan. Heat in oven until butter melts, about 4 minutes. Remove from oven; sprinkle brown sugar evenly over butter. Arrange the plum slices like rooftop shingles. Start at one end of the pan, then stagger and overlap the slices so the bottom of the pan is covered.
In a large bowl, cream remaining 8 tablespoons butter with sugar and lemon zest. Add eggs, one at a time, beating until combined after each.
In a medium bowl, whisk together cake flour, baking powder, salt, and allspice. Add flour mixture to butter mixture in 3 batches, alternating with the milk and starting and ending with the flour.
Pour batter into cake pan, and spread evenly over plums. Bake until a toothpick inserted in center of cake comes out clean, about 50 minutes. Let cool 10 minutes, then invert cake onto wire rack to cool again slightly before serving.
Cook’s Notes Let the cake rest no longer than 10 minutes before turning it out or the topping may stick. If it does stick, dip the pan bottom in hot water, then try turning it out again.
Cook’s Notes
Let the cake rest no longer than 10 minutes before turning it out or the topping may stick. If it does stick, dip the pan bottom in hot water, then try turning it out again.
Reviews (1)
Add Rating & Review 13 Ratings 5 star values: 5 4 star values: 3 3 star values: 3 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 09/09/2011 This cake came out yummy and beautiful just like the photo. I used Italian Prune Plums from my CSA box instead of regular plums. I substituted all-purpose flour for the cake flour using the same measurements. I also used Pensey's Baking Spice instead of allspice.
Reviews (1)
Add Rating & Review 13 Ratings 5 star values: 5 4 star values: 3 3 star values: 3 2 star values: 2 1 star values: 0
Add Rating & Review
13 Ratings 5 star values: 5 4 star values: 3 3 star values: 3 2 star values: 2 1 star values: 0
13 Ratings 5 star values: 5 4 star values: 3 3 star values: 3 2 star values: 2 1 star values: 0
13 Ratings 5 star values: 5 4 star values: 3 3 star values: 3 2 star values: 2 1 star values: 0
5 star values: 5 4 star values: 3 3 star values: 3 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 09/09/2011 This cake came out yummy and beautiful just like the photo. I used Italian Prune Plums from my CSA box instead of regular plums. I substituted all-purpose flour for the cake flour using the same measurements. I also used Pensey's Baking Spice instead of allspice.Martha Stewart Member
Rating: Unrated 09/09/2011
This cake came out yummy and beautiful just like the photo. I used Italian Prune Plums from my CSA box instead of regular plums. I substituted all-purpose flour for the cake flour using the same measurements. I also used Pensey’s Baking Spice instead of allspice.
Rating: Unrated
All Reviews for Easy Plum Upside-Down Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Easy Plum Upside-Down Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
