I come from a long line of cake makers. My mother was a cake maker, her mother was a cake maker (and still is at 89 – she cranks out over 600 cherry cakes every December!), her mother was a cake maker… you get the idea.
Though I have yet to master the art of cake making (I consider myself more of an armchair cake enthusiast), I’ve been known to make a mean upside down plum cake. The recipe I use is quick and easy, and makes for a beautiful and delicious cake. Pick yourself some plums and try it for yourself:
Upside Down Plum Cake
Recipe adapted from Food Republik
- 5 medium plums (thinly sliced)
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup butter (or coconut oil)
- 1/2 cup sugar
- 1/2 cup buttermilk (a milk alternative will do the trick as well)
- 1 egg
- 1/2 tsp vanilla extract
Grease an 8-inch pan and preheat oven to 400 degrees Fahrenheit.
In a medium bowl, mix together flour, baking powder, baking soda and salt.
In a large bowl, cream butter and sugar, then add egg and vanilla and whisk until smooth.
Alternate adding flour mixture and buttermilk to the large bowl, and mix until just combined.
Add an extra spoon or two of butter to the pan, sprinkle on a spoon or so of sugar, then arrange the plum slices to cover the bottom of the pan.
Pour the cake batter over the plums and gently smooth evenly.
Bake for 25 minutes or until a toothpick comes out clean.
Cool for 5 minutes, then (this is the moment of truth) carefully invert the cake onto a plate. If any fruit sticks to the pan, just stick it right back on top of the cake (no one will be the wiser!).
Once you have mastered the upside down plum cake, the world is your upside down oyster! Experiment with other fruits like peaches, strawberries or pears.