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Plum and Raspberry Upside-Down Cake

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Recipe photo courtesy of Charles Schiller

Is an upside-down cake upside down when it's baking or when it's served? In this lightly spiced version, the base -- later, the top -- combines ripe black plums and red raspberries. Inverted onto a serving dish to reveal the tender fruit, it makes a delicious case for calling this a right-side-up cake.

Source: Martha Stewart Living, September 2001
Yield

Ingredients

Directions

Cook's Notes

We used black plums, but red or Italian plums are just as delicious. Use more or fewer plums depending on their size. You will need an eight-and-a-half-by-two-and-a-half-inch round springform pan.

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Reviews

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How would you rate this recipe?
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  • MS10143459
    17 AUG, 2011
    I used plums, white peaches and raspberries. Really very good -- and not over the top sweet! Reminds me of Swedish desserts.
    Reply
  • MomMD
    11 JUL, 2011
    I made this when it first came out in the magazine and I have loved it ever since. The fruit gives it a tartness that makes it go well with a dollop of whipped cream or even ice cream. It is a delicious way to use fresh summer fruit. I have also substituted with blueberries and peaches and the recipe comes out wonderfully (it is a bit sweeter). I try to make it every year!
    Reply
  • Browncoco
    12 OCT, 2008
    This one is another family favorite. I bake it every year for my mother's birthday which happens to always be on one of the hottest days of the year so I am glad it is so easy to make. It is also not too rich and is great way to end a summer luncheon. Best served warm or at room temperature, it is simply delicious with crn n n n me fran n n n che or vanilla ice cream and a few fresh raspberries...
    Reply

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