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Plum Upside-Down Cake


Pumpkin-pie spices are used to flavor this upside-down cake.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, September 2006


  • 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)


  1. 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.

  2. 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.

  3. 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).

  4. 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.

Reviews Add a comment

  • Alx76
    11 SEP, 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!
  • MS10498747
    3 MAR, 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!