Plum Upside-Down Cake Recipe – looks delicious

From Evernote:

Plum Upside-Down Cake

Plum Upside-Down Cake

Sliced plums in a butterscotch sauce top this tender cake. Spelt flour, an ancient cereal grain, gives it a nutty hint.

Published: Thursday

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12 oz (375 g) large firm ripe prune or purple plums (3 to 6 plums)
1/2 cup (125 mL) packed brown sugar
3 tbsp (45 mL) butter, melted
2/3 cup (150 mL) butter, softened
1 cup (250 mL) packed brown sugar
3 eggs
1 tsp (5 mL) grated orange rind
1 tsp (5 mL) vanilla
1-1/4 cups (300 mL) all-purpose flour
1/2 cup (125 mL) spelt flour
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) cinnamon
Pinch each nutmeg and salt
2/3 cup (150 mL) milk


Halve and pit plums. Cut each into 6 wedges; set aside. In bowl, whisk sugar with butter until combined. Spread in greased 8-inch (2 L) square metal cake pan; decoratively cover with plums.

Cake: In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time. Beat in orange rind and vanilla.

In separate bowl, whisk together all-purpose and spelt flours, baking powder, cinnamon, nutmeg and salt. Stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon over plums, smoothing top.

Bake in 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, about 55 minutes. Let cool in pan on rack for 10 minutes.

Run knife around edges of cake; invert onto plate. Scrape any remaining syrupy base over plums. Serve warm or at room temperature.

Nutritional Info:

  • Per serving about:
  • cal: 437
  • pro: 6 g
  • total fat: 20 g
  • sat fat:12 g
  • carb: 60 g
  • fibre: 2 g
  • chol: 110 mg
  • sodium: 234 mg
  • potassium: 256 mg
  • RDI :
  • calcium: 9%
  • iron: 13%
  • vit A: 19%
  • vit C: 5%
  • folate: 20%