In this version of the classic upside-down cake, the plum slices replace traditional pineapple and are arranged decoratively like rooftop shingles, completely covering the bottom of the pan.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Place 4 tablespoons butter in an 8-inch square cake pan. Heat in oven until butter melts, about 4 minutes. Remove from oven; sprinkle brown sugar evenly over butter. Arrange the plum slices like rooftop shingles. Start at one end of the pan, then stagger and overlap the slices so the bottom of the pan is covered.

  • In a large bowl, cream remaining 8 tablespoons butter with sugar and lemon zest. Add eggs, one at a time, beating until combined after each.

  • In a medium bowl, whisk together cake flour, baking powder, salt, and allspice. Add flour mixture to butter mixture in 3 batches, alternating with the milk and starting and ending with the flour.

  • Pour batter into cake pan, and spread evenly over plums. Bake until a toothpick inserted in center of cake comes out clean, about 50 minutes. Let cool 10 minutes, then invert cake onto wire rack to cool again slightly before serving.

Cook's Notes

Let the cake rest no longer than 10 minutes before turning it out or the topping may stick. If it does stick, dip the pan bottom in hot water, then try turning it out again.

Reviews (1)

13 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
This cake came out yummy and beautiful just like the photo. I used Italian Prune Plums from my CSA box instead of regular plums. I substituted all-purpose flour for the cake flour using the same measurements. I also used Pensey's Baking Spice instead of allspice.