Plum Upside-Down Cake
Learn how easy it to to bake a scrumptious plum upside-down cake with John Barricelli.
Plum Upside-Down Cake
Watch the Video
Plum Upside-Down Cake
Learn how easy it to to bake a scrumptious plum upside-down cake with John...
We Also Love
- Comments()
Everyday Food, September 2006
- Prep Time 30 minutes
- Total Time 1 hour 20 minutes
- Yield Serves 8
Add to Shopping List
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.
Recipe Reviews
More from Food
New From Our Blogs
-
cocktail o'clock: lemon basil gin and tonic
Everyday Food Blog, May 25, 2012 -
today's recipe: greek chicken cutlets
Everyday Food Blog, May 25, 2012 -
find your memorial day menu on pinterest
Everyday Food Blog, May 25, 2012 -
today's recipe: Spaghetti with Tuna, Lemon, and Breadcrumbs
Everyday Food Blog, May 24, 2012 -
today's recipe: Asian Steak Salad with Cucumber and Napa Cabbage
Everyday Food Blog, May 23, 2012
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!
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!