Reviews (2) Add Rating & Review 31 Ratings 5 star values: 7 4 star values: 10 3 star values: 10 2 star values: 2 1 star values: 2 Martha Stewart Member Rating: Unrated 09/11/2009 tiffanyburns thanks for the warning! It did leak out!!! I think i have to use a different kind o f pan, but the rest... the recipe is great! Martha Stewart Member Rating: Unrated 03/03/2009 This was a good recipe for something simple yet impressive to guests! I didn't have sour cream so used Ricotta instead (it was wonderful). I prefer purple plums to red, so used them. Also, I don't care for walnuts but used pecans instead. It got rave reviews. One thing to watch for is that the juice will leak out of the pan so place it on a rimmed baking sheet and be careful when turning it over onto a plate - hot juice!
Back to Plum Upside-Down Cake All Reviews for Plum Upside-Down Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 1 hr 20 mins Servings: 8 edf_0906_sea_cake.jpg
Ingredients Ingredient Checklist 9 tablespoons (1 stick, plus 1 tablespoon) unsalted butter, room temperature 1 cup packed light-brown sugar 4 red plums (about 1 pound), halved and pitted, each cut into 12 wedges 1 large egg 1/2 cup reduced-fat sour cream 1 cup all-purpose flour (spooned and leveled) 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 teaspoons pumpkin-pie spice 1/3 cup finely chopped walnuts Whipped cream (optional)
Cook’s Notes Look for plums that are even in color and plump, yielding gently to pressure. Stay away from fruit with wrinkled or broken skin or extremely soft spots.
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 20 mins Servings: 8 edf_0906_sea_cake.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 20 mins Servings: 8
Recipe Summary
prep: 30 mins total: 1 hr 20 mins
Servings: 8
prep: 30 mins
total: 1 hr 20 mins
prep:
30 mins
total:
1 hr 20 mins
Servings: 8
8
edf_0906_sea_cake.jpg
edf_0906_sea_cake.jpg
Ingredients
Ingredients
- 9 tablespoons (1 stick, plus 1 tablespoon) unsalted butter, room temperature 1 cup packed light-brown sugar 4 red plums (about 1 pound), halved and pitted, each cut into 12 wedges 1 large egg 1/2 cup reduced-fat sour cream 1 cup all-purpose flour (spooned and leveled) 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 teaspoons pumpkin-pie spice 1/3 cup finely chopped walnuts Whipped cream (optional)
Directions
Preheat oven to 325 degrees. Place 3 tablespoons butter in an 8-inch round cake pan; melt in preheating oven, about 4 minutes. Sprinkle melted butter with 1/2 cup brown sugar. Arrange overlapping plum wedges in a circle around edge of pan; repeat in center, covering bottom of pan. Set aside.
In a large bowl, beat together remaining 6 tablespoons butter, remaining 1/2 cup sugar, and egg. Beat in sour cream until blended. Set aside.
In a medium bowl, mix together flour, baking soda, salt, pumpkin-pie spice, and walnuts. Stir flour mixture into sour-cream mixture until just combined (batter will be thick).
Spread batter evenly over plums. Bake until a toothpick inserted in center of cake comes out clean, about 50 minutes. Cool in pan 5 minutes. Run a knife around edge of pan; invert onto a serving plate. Serve warm or at room temperature, with whipped cream if desired.
Cook’s Notes Look for plums that are even in color and plump, yielding gently to pressure. Stay away from fruit with wrinkled or broken skin or extremely soft spots.
Cook’s Notes
Look for plums that are even in color and plump, yielding gently to pressure. Stay away from fruit with wrinkled or broken skin or extremely soft spots.
Reviews (2)
Add Rating & Review 31 Ratings 5 star values: 7 4 star values: 10 3 star values: 10 2 star values: 2 1 star values: 2
Martha Stewart Member Rating: Unrated 09/11/2009 tiffanyburns thanks for the warning! It did leak out!!! I think i have to use a different kind o f pan, but the rest... the recipe is great! Martha Stewart Member Rating: Unrated 03/03/2009 This was a good recipe for something simple yet impressive to guests! I didn't have sour cream so used Ricotta instead (it was wonderful). I prefer purple plums to red, so used them. Also, I don't care for walnuts but used pecans instead. It got rave reviews. One thing to watch for is that the juice will leak out of the pan so place it on a rimmed baking sheet and be careful when turning it over onto a plate - hot juice!
Reviews (2)
Add Rating & Review 31 Ratings 5 star values: 7 4 star values: 10 3 star values: 10 2 star values: 2 1 star values: 2
Add Rating & Review
31 Ratings 5 star values: 7 4 star values: 10 3 star values: 10 2 star values: 2 1 star values: 2
31 Ratings 5 star values: 7 4 star values: 10 3 star values: 10 2 star values: 2 1 star values: 2
31 Ratings 5 star values: 7 4 star values: 10 3 star values: 10 2 star values: 2 1 star values: 2
5 star values: 7 4 star values: 10 3 star values: 10 2 star values: 2 1 star values: 2
Martha Stewart Member Rating: Unrated 09/11/2009 tiffanyburns thanks for the warning! It did leak out!!! I think i have to use a different kind o f pan, but the rest... the recipe is great! Martha Stewart Member Rating: Unrated 03/03/2009 This was a good recipe for something simple yet impressive to guests! I didn't have sour cream so used Ricotta instead (it was wonderful). I prefer purple plums to red, so used them. Also, I don't care for walnuts but used pecans instead. It got rave reviews. One thing to watch for is that the juice will leak out of the pan so place it on a rimmed baking sheet and be careful when turning it over onto a plate - hot juice!Martha Stewart Member
Rating: Unrated 09/11/2009
tiffanyburns thanks for the warning! It did leak out!!! I think i have to use a different kind o f pan, but the rest… the recipe is great!
Rating: Unrated
Rating: Unrated 03/03/2009
This was a good recipe for something simple yet impressive to guests! I didn’t have sour cream so used Ricotta instead (it was wonderful). I prefer purple plums to red, so used them. Also, I don’t care for walnuts but used pecans instead. It got rave reviews. One thing to watch for is that the juice will leak out of the pan so place it on a rimmed baking sheet and be careful when turning it over onto a plate - hot juice!
All Reviews for Plum Upside-Down Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for 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
