Plum Upside-Down Cake


Based on the Cottage Pudding Upside-Down Cake on this site, this plummified version ensures the same fluffy base but with specks of cinnamon thrown in for visual effect. Use a mix of sweet and sour plums for best results and adjust the brown sugar amounts if most of them are sour. Note that flipping the cake will be messier if your plums are overripe. Once it's cooled down, you'll want to reheat it for about 10 seconds in the microwave for the tastiest results.

Prep Time:
25 mins
Cook Time:
40 mins
Additional Time:
15 mins
Total Time:
1 hrs 20 mins
1 8-inch cake


  • 2 tablespoons butter

  • 2 tablespoons brown sugar, or to taste

  • 1 ½ tablespoons blanched almond flour

  • 3 plums, pitted and sliced


  • ½ cup unsalted butter, softened

  • ½ cup white sugar

  • 1 egg, at room temperature

  • ¾ teaspoon vanilla extract, or to taste

  • 1 ½ cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • ½ teaspoon ground cinnamon

  • 1 cup milk, at room temperature


  1. Preheat the oven to 350 degrees F (175 degrees C). Drop butter into an 8-inch square and let melt in the preheating oven.

  2. Remove the pan from the oven and tilt to coat the bottom evenly with butter. Sprinkle brown sugar and almond flour on top. Arrange plum slices over the mixture.

  3. Beat softened butter and sugar together until light and creamy. Mix in egg and vanilla extract until fluffy.

  4. Sift flour, baking powder, salt, and cinnamon together in a separate bowl. Add to the butter mixture alternately with the milk, folding just until dry spots disappear. Pour batter evenly over the plums; tap pan onto the counter to expel excess air bubbles.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

  6. Cover the pan with a serving plate and immediately invert cake onto the plate. Let cool until no longer hot, about 15 minutes. Cut and serve warm.

Cook's Notes:

Substitute almond extract for the vanilla if desired.

Feel free to add chopped or sliced nuts to the bottom.

This cake can also be made in a 9-inch round baking pan.

Nutrition Facts (per serving)

255 Calories
13g Fat
31g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 255
% Daily Value *
Total Fat 13g 17%
Saturated Fat 8g 39%
Cholesterol 49mg 16%
Sodium 249mg 11%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 4%
Total Sugars 16g
Protein 4g
Vitamin C 2mg 10%
Calcium 96mg 7%
Iron 1mg 6%
Potassium 102mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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