Ruby Plum Upside-Down Cake - Rachael Ray In Season

Ruby Plum Upside-Down Cake

Ruby Plum Upside-Down Cake
  • Cook Time
  • Prep Time
  • 8Servings


  • 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


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.

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.

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.