This dessert with plums upside down is quite attractive. Black plums should be used since they will bake up pink and look lovely.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 1 (9-inch) cake |
Ingredients
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup brown sugar
- 3 tablespoons butter
- 1 cup white sugar
- 1/3 cup butter
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 4 black plums, pitted and thinly sliced
- 3/4 cup blueberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan. Combine flour, baking powder, and salt; set aside.
- Combine brown sugar and 3 tablespoons butter in the prepared pan. Place pan inside the preheated oven until butter melts and begins to bubble; set aside.
- Beat 1 cup white sugar and 1/3 cup butter in a large bowl with an electric mixer until light and fluffy. Beat in egg, then stir in vanilla. Beat in flour mixture, alternately with milk, mixing just until incorporated.
- Arrange plums around the edges of the prepared pan, overlapping slightly. Distribute blueberries in the center. Pour batter into prepared pan, covering fruit completely.
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes before serving.
- The plums and blueberries can be replaced with peaches, or you can leave out the blueberries and just make a delicious plum cake.
Nutrition Facts
| Calories | 229 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 196 mg |
| Sugars | 25 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I made it in my iron skillet and used plums, strawberries and blueberries double deeeelicious. Made it 3 times already. really good.
This is AMAZING! I used fresh plums and frozen blueberries (thawed). I’m making it a second time and increased slightly the amount of brown sugar in the bottom. This will be my go-to dessert during fresh plum season!
I had a friend in the kitchen helping me and i rushed so I didn’t read the part Mix flour and backing powder and salt so after everything was done and the cake was ready to be put in the oven my friend said will it be soft and I said yeah…… No because I didn’t put baking powder so I scooped the batter out carefully avoiding the fruit especially blueberries and gently mixing a little bit of flower with baking powder then mix it with the rest of the batter and placed it all back in on top of the fruit that extra dough without baking powder might make amazing difference who knows Love thanks for the recipe
My whole family loved this cake and now rate it as our #1 blueberry dessert! I made it just as written but added pecans to the topping for a delicious crunch! We picked and froze quarts of our own Vermont blueberries this summer so will enjoy this year round! But I also want to try it with peaches. Wonderful recipe!!
Great cake! I used the modifications suggested by another cook. Microwaved the butter and sugar, used a springform pan and added cinnamon to cake batter. I was surprised at how many Plums suggested. I only needed about two and had no room for blueberries!
I added a teaspoon of cinnamon and it was amazing! I definitely recommend this recipe!
We LOVED this cake. I made it per the directions with a very few adjustments. Doubled the butter and brown sugar (I used real butter and not margarine)as recommended by other reviews. Placed the blueberries around the outside edge and between my plums for a pretty design. Cooked in my 10 inch cast iron skillet. I am making four more this weekend to share with family. It was a HUGE hit.
I liked it 100% the coffee cake was excellent. I should have let it cool longer and let the juice coagulate more.
I used coconut flour, natural cane sugar and blackberries instead of blueberries. The batter was not pourable or light and fluffy. It was more of a really loose dough. I spread it over the fruit and made sure it got gently pressed into the nooks and crannies. It turned out beautifully. It was still warm when I cut the first piece and it was soft, almost pudding-like but oh, so tasty. I covered it and put it in the fridge and hope it will firm up a little. Even if not, it is still very good. Next time I will use regular flour which will make it firmer I’m sure.
It came out very good. I use butter instead of margarine. Everyone loves it.
This turned out fabulous! I followed the directions almost exactly, except used all butter instead of margarine. I couldn’t find my springform pan, so just used a regular non stick round and it came out perfectly after cooling 10 minutes. I greased the pan with Crisco and mixed the butter and brown sugar in a separate bowl and microwaved a tad before spreading it in, so as not to disturb the Crisco coverage. I used two outer circles of plums, and the middle blueberry. I also made 5 single lines of blueberries coming out from the center like spokes on a wheel. Topped with Cool Whip, this was a massive hit! It did take about 50 minutes vs. 40 in the oven.
Very pretty, and easy, too! Used butter instead of margarine.
I have made this upside down cake more than any other recipe on Allrecipes. My husband is obsessed with it. If I say I am going to bake something this is the only thing he requests. I have used plums, blueberries, peaches, nectarines, pears, rhubarb. Any fruit works wonderfully. I have made some changes to suit my family’s tastes but the five-star rating is for the recipe as-is. Thank you for a wonderful go-to upside down cake recipe!
Delicious as is! Beautiful to the eye, not too sweet and perfect when paired with whipped cream. Yum. I used a circle of parchment paper to ensure it came out perfectly.
Yum! And so very pretty Added a generous dash each of nutmeg and cinnamon to the dry ingredients, and served with the smallest spoonful of whipped cream, will definitely make again.
Loved, Loved this one. only thing I changed was that I added a little fresh lemon juice over the fruit. Something I always do when cooking with fruit. Texture of cake was wonderful, fruit was great. Used springform pan greased and lined with was paper for easy removal
I made this recipe using peaches and plums. I only use butter in recipes, never margarine. It was delicious! Will definitely make it again.
This cake is very easy to make and tastes great! I used 1/3 cup butter + 1 tbsp canola oil instead of margarine, and it worked well.
My family absolutely celebrates when this cakes comes to the table. As delicious as it is beautiful! Very, very good!
Made in a 10” cast iron skillet, next time I would double up on the plums.
Made exactly as written, stellar flavor! Took exactly 40 minutes for me. Struggled a bit to get it out of the cake pan but likely because I should have greased with butter instead of spray. Did not use the blueberries because I had so many plums to use up. This is a repeat, thank you!