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Ruby Plum Upside-Down Cake

June 2008
Ruby Plum Upside-Down Cake

by 3 people

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You can use a 10-inch cake pan instead of a skillet—just prepare the brown sugar mixture in a saucepan.

Makes: 8 servings

Prep: 15 mins

Bake: 45 mins

  • 1 stick (4 ounces) plus 5 tablespoons unsalted butter, softened
  • 1 cup brown sugar
  • 2 pounds red plums, halved
  • 1 1/2 cups flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1/3 cup milk
  • 1 teaspoon pure vanilla extract
  • Whipped cream, for serving
  1. Preheat the oven to 350 degrees . In a deep, 10-inch, ovenproof skillet, melt 5 tablespoons butter over medium heat. Add the brown sugar and cook, stirring, until creamy. Remove from the heat and add the plums, skin side down, in a single layer.
  2. In a large bowl, combine the flour, granulated sugar, baking powder and salt. Stir in the remaining 1 stick butter until evenly distributed. Add the eggs, milk and vanilla and stir until smooth. Spread over the plums in an even layer.
  3. Bake the cake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool in the skillet for about 25 minutes, then run a knife around the edge and invert the cake onto a platter. Let cool for 20 minutes more before cutting into wedges. Serve with whipped cream.
Tip Gear up
  • Use a 10-inch cake pan instead of a skilletjust prepare the brown sugar mixture in a saucepan.