Plum Blueberry Upside Down Cake

Rating: 4.69 stars
380 Ratings
  • 5 star values: 287
  • 4 star values: 74
  • 3 star values: 14
  • 2 star values: 3
  • 1 star values: 2

This is a very pretty cake. Make sure to use black plums as they will turn pink when they bake and will look beautiful. The plums and blueberries can be replaced with peaches. You can also leave out the blueberries which makes a delicious plum cake! Enjoy!!!

By BLONDINI2
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch cake pan. Combine the flour, baking powder and salt. Set aside.

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  • In the prepared pan, combine 3 tablespoons margarine and brown sugar. Place pan inside the preheated oven until the margarine melts and begins to bubble. Set aside. In a large bowl, cream together the 1/3 cup margarine and 1 cup white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.

  • Arrange plums around the edges of the prepared pan, overlapping slightly. Distribute the blueberries in the center. Pour batter into prepared pan, covering fruit completely. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes before serving.

Nutrition Facts

Per Serving:
229.2 calories; protein 2.7g 5% DV; carbohydrates 35.9g 12% DV; fat 8.8g 14% DV; cholesterol 17mg 6% DV; sodium 196.4mg 8% DV. Full Nutrition

Reviews (318)

Read More Reviews

Most helpful positive review

twinboys
Rating: 5 stars
10/07/2007
Excellent recipe - I have probably made this a dozen times so have these suggestions..... The recipe does not say to use a 9" springform pan but this is the best I have found. Melt the butter/sugar mixture (the recipe calls for marg but I used butter for a richer flavour) in a microwave or toaster oven in a bowl then spread it over the pan bottom. Add 1/4 tsp. of cinnamon to the dry and sift the dry ingredients for a fluffier cake texture. I also use double action baking powder for all my baking as I find it better than the regular b.p. Enjoy!!! Read More
Helpful
(271)

Most helpful critical review

VeggieGal
Rating: 3 stars
08/28/2006
I'm surprised at my reaction to this cake given all the super positive reactions on the site. The cake was very easy to make and looks absolutly beautiful. However I find it to taste sort of bland. Next time I make a plum cake I might make it like a coffee cake with a crumb topping or something. Or maybe simply adding cinnamon or other spices to the white cake would spice it up. I don't think I'll make this particular recipe again... Read More
Helpful
(32)
380 Ratings
  • 5 star values: 287
  • 4 star values: 74
  • 3 star values: 14
  • 2 star values: 3
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
twinboys
Rating: 5 stars
10/07/2007
Excellent recipe - I have probably made this a dozen times so have these suggestions..... The recipe does not say to use a 9" springform pan but this is the best I have found. Melt the butter/sugar mixture (the recipe calls for marg but I used butter for a richer flavour) in a microwave or toaster oven in a bowl then spread it over the pan bottom. Add 1/4 tsp. of cinnamon to the dry and sift the dry ingredients for a fluffier cake texture. I also use double action baking powder for all my baking as I find it better than the regular b.p. Enjoy!!! Read More
Helpful
(271)
JARRETTJAGS
Rating: 5 stars
08/04/2003
YUM!! I made this and it was a hit!! The only thing I will do different next time is mix all the fruit together. The cake was higher in the middle because the plums cooked down more than the blueberries. I will continue to make this over and over again. Read More
Helpful
(104)
KB
Rating: 5 stars
07/21/2006
Like many others this was my first attempt at au upside down cake and I have to say the recipe is very straightforward and easy to follow. Unfortunately my pan was not up to the task. I had bought a new 9 1/2 inch Wilton springform pan for the occasion and failed to test it before using it. When I melted the butter/brown sugar (which I doubled after reading earlier comments) in the pan the butter leaked out of the bottom of the pan and all over the foil I keep on the bottom of the oven. I have since read you should test spring pans to make sure they hold water before use and this one definately didn't so I will be exchanging it. Despite this rocky start however the cake turned out quite well. Not as pretty as the recipe pic probably because of the topping fiasco but very tasty. I did increase the flour by about two tablespoons so I could throw a handful of chopped plums and a handful of blueberries into the batter and that worked very well. I also added 1/3 cup of walnut pieces to the batter for a little more texture. I took a couple of pics before and after baking and will see if I can post them. In any event this is definately a recipe worth trying and I will be making it again. Read More
Helpful
(87)
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Diva
Rating: 5 stars
07/12/2007
I followed the other reviews and added the 2 Tbl flour and doubled the brown sugar and butter. I also added lemon flavoring instead of vanilla. The co-workers were very impressed. A great dessert for a pot-luck or holiday. Tip: Gently spoon batter over plums so as not to dis-place fruit. Read More
Helpful
(53)
RueBarbe
Rating: 4 stars
08/30/2005
Very pretty (looks impressive!) & tastes good. The glaze makes the fruit very sweet but whipped cream/cool whip balanced this out. Overall I was very pleased with this cake & will definately make it again. 2005 I have made this with success again & again. I have to admit though I now add 1/2 tsp of cinnamon to the batter. Read More
Helpful
(50)
MrsH
Rating: 5 stars
09/08/2006
I was surprised at how good this turned out...didn't have any blueberries so I just used plums. I didn't let it cool before I turned it over so it wasn't very pretty but tasted fabulous. The cake part is yummy....I might try it with other fruits next. Read More
Helpful
(38)
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JYHICKS
Rating: 5 stars
09/08/2006
great treat! I used pluots instead of plums since I had them on hand and changed the vanilla extract to lemon extract and added lemon peel to the batter and lemon juice to the fruit. I liked the bright taste that the lemon cake had with the sweet fruit. Great recipe! Read More
Helpful
(34)
VeggieGal
Rating: 3 stars
08/28/2006
I'm surprised at my reaction to this cake given all the super positive reactions on the site. The cake was very easy to make and looks absolutly beautiful. However I find it to taste sort of bland. Next time I make a plum cake I might make it like a coffee cake with a crumb topping or something. Or maybe simply adding cinnamon or other spices to the white cake would spice it up. I don't think I'll make this particular recipe again... Read More
Helpful
(32)
Michelle Ramey
Rating: 5 stars
08/17/2005
This was a beautiful cake. However I baked it for 60 minutes and my toothpick wasn't coming out clean. So finally I took it out from the oven thinking it wasn't coming out clean because of all the fruit or something. When I turned it out and cut into it about 30 minutes later the whole middle (where the blueberries where) was totally raw. So I threw that part away and we enjoyed the plum part. I think it may have been my fault though because I used plums to cover most of the pan so I only had a little room left over for my blueberries. They ended up in a big pile which may have had an effect on how it baked. Otherwise I would have given it five stars. Made again 8/16/2005 using very ripe nectarines. It was so good I'm changing my rating to 5 stars! Read More
Helpful
(27)
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