Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Easy Plum Upside-Down Cake 3.8 (13) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 18, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hr 15 mins Servings: 8 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. Ingredients 12 tablespoons (1 ½ sticks) unsalted butter, room temperature ½ cup packed light-brown sugar 3 medium plums (about 12 ounces), halved, pitted, and thinly sliced 1 cup granulated sugar 1 tablespoon grated lemon zest (about 1 lemon) 2 large eggs 1 ⅓ cups cake flour (not self-rising) 1 ½ teaspoons baking powder ¼ teaspoon salt ¼ teaspoon allspice ½ cup milk Directions 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. Rate it Print