Best 9 Italian Plum Upside Down Cake Recipes

PLUM UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Drop butter into an 8-inch square and let melt in the preheating oven.
• 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.
• Beat softened butter and sugar together until light and creamy. Mix in egg and vanilla extract until fluffy.
• 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.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
• 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.

ITALIAN PLUM UPSIDE DOWN CAKE RECIPE - (4.2/5)

Steps:

• To make the topping: Grease and flour an 8-inch round cake pan. Line the bottom with parchment paper; set aside. In a small saucepan, melt the butter and sugar together. Stir in the jam until combined. Simmer the mixture for about 3 minutes, until the sugar is completely dissolved. Pour the mixture into the prepared cake pan, and allow to cool completely. Once the sugar mixture is cooled, arrange the sliced plums across the bottom of the pan; set aside while you prepare the cake batter. To make the cake: Preheat the oven to 350°F (180°C). In a medium bowl, combine the flour, baking powder, and salt; set aside. In the bowl of a standing mix, beat the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs, one at a time, until combined. Scrape the sides, as needed. Stir in the vanilla. Add the flour mixture in 3 additions, alternating with 2 additions of milk, mixing until just combined between each addition and scraping the bowl as needed. Do not overmix. Pour the cake batter over the prepared fruit. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan, on a wire cooling rack, for 30 minutes. Turn onto a serving plate or cake plate and serve warm.

EASY PLUM UPSIDE-DOWN CAKE

Steps:

• 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.

PLUM UPSIDE-DOWN CAKE

Steps:

• Melt butter in a 10-in. cast-iron or ovenproof skillet. Sprinkle brown sugar over butter. Arrange plum halves, cut side down, in a single layer over sugar; set aside. , In a large bowl, beat eggs until thick and lemon-colored; gradually beat in sugar. Combine the flour, baking powder and salt; add to egg mixture and mix well. Blend water and lemon extract; beat into batter. Pour over plums. , Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes. Immediately invert onto a serving plate. Serve warm, with whipped cream if desired.

PLUM UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F. Stir 6 tablespoons butter, brown sugar and honey in heavy medium skillet over low heat until butter melts and sugar and honey blend in, forming thick, smooth sauce. Transfer to 9-inch-diameter cake pan with 2-inch-high sides. Arrange plums in overlapping concentric circles atop sauce.
• Mix flour, baking powder, cinnamon and salt in medium bowl. Using electric mixer, beat remaining 6 tablespoons butter in large bowl until light. Add sugar and beat until creamy. Add eggs and beat until light and fluffy. Beat in extracts. Add dry ingredients alternately with milk, mixing just until blended. Spoon batter evenly over plums. Bake cake until golden and tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Transfer to rack; cool in pan 30 minutes.
• Using knife, cut around pan sides to loosen cake. Place platter atop cake pan. Invert cake; place platter on work surface. Let stand 5 minutes. Gently lift off pan. Serve cake warm with whipped cream.

PLUM UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees.
• Pour melted butter into 13x9 pan.
• Sprinkle toasted walnuts and brown sugar evenly in pan.
• Cut plums in half and remove pits, cut each half into 4 pieces and arrange over walnuts, overlapping pieces.
• Prepare cake mix as directed on package, adding vanilla and almond extracts.
• Pour batter over plums.
• Bake at 350 degrees Fahrenheit for 40-55 minutes or until toothpick inserted in center of cake comes out clean.
• Remove from oven and immediately loosen edges of cake with a knife.
• Invert cake onto a serving plate.
• Drizzle cake with any remaining brown sugar from cake pan.

PLUM BLUEBERRY UPSIDE DOWN CAKE

Steps:

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

PLUM UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 325 degrees. Place 3 tablespoons butter in an 8-inch round cake pan; melt in preheating oven, about 4 minutes. Sprinkle melted butter with 1/2 cup brown sugar. Arrange overlapping plum wedges in a circle around edge of pan; repeat in center, covering bottom of pan. Set aside.
• In a large bowl, beat together remaining 6 tablespoons butter, remaining 1/2 cup sugar, and egg. Beat in sour cream until blended. Set aside.
• In a medium bowl, mix together flour, baking soda, salt, pumpkin-pie spice, and walnuts. Stir flour mixture into sour-cream mixture until just combined (batter will be thick).
• Spread batter evenly over plums. Bake until a toothpick inserted in center of cake comes out clean, about 50 minutes. Cool in pan 5 minutes. Run a knife around edge of pan; invert onto a serving plate. Serve warm or at room temperature, with whipped cream if desired.

PLUM UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Heavily butter a 10-inch pie pan.
• Arrange the plums cut side down in the pie pan. A few of them, quartered, can be used to fill any gaps.
• Mix a cup of the sugar with the water in a shallow saucepan or a skillet, preferably nonstick. Cook without stirring over medium-high heat until the sugar starts to turn amber around the edges. Gently swirl the pan so the sugar cooks evenly and continue cooking until the mixture is uniformly amber colored. Immediately pour this caramel over the plums in the pan. Scatter the walnuts over the caramel.
• Cream the remaining butter and the remaining sugar together. Add the eggs, one at a time, beating well after each addition. Mix the flour, cinnamon and baking powder together and fold it into the batter. Add the vanilla. Spread the batter over the plums.
• Place in the oven and bake about 30 minutes, until the cake is golden brown. Remove from the oven and allow to cool at least an hour before unmolding. As the cake is best if it has not been refrigerated, it can be left in the pan until shortly before serving time.
• Unmold the cake onto a serving dish. If any of the fruit clings to the pan, lift it off and place it back on the cake.
• Serve cake with ice cream or whipped cream.