This plum upside-down cake is a delicious way to showcase the color and flavor of our juicy, sweet-tart Red Plums. Rehydrating beforehand restores their plump shape and juicy texture, and they continue to plump up in the butter-brown sugar mixture while baking.

Prep time: 5 min

Cook time: 85 min

Total time: 90 min

Red Plum Upside-Down Cake
Copyright Recipe © 2016 Woodland Foods


Makes 8 servings


  1. Pour boiling water over plums, and let sit for 10 minutes, until re-hydrated. Drain and set aside.

  2. Preheat oven to 350°F.

  3. Melt 5 tablespoons butter in deep, 10-inch ovenproof skillet over medium heat. Add brown sugar and cook, stirring, until smooth. Stir in vanilla bean seeds and nutmeg, and remove from heat.

  4. Arrange plum halves in skillet, skin side down, in single layer. Set aside.

  5. Whisk together flour, baking powder and salt in medium mixing bowl. Combine remaining 1 stick butter, sugar, eggs, milk and vanilla extract in large mixing bowl, and beat until smooth. Add dry ingredients to wet, and mix until fully incorporated. Gently, being careful not to disturb plums, pour batter over plums and smooth top with rubber spatula.

  6. Transfer skillet to oven and bake until cake is golden and tester inserted into center of cake comes out clean, about 40 to 45 minutes.

  7. Let cake cool in skillet for at least 25 minutes, then run knife around edge of pan and invert cake onto serving platter. Let cool for another 20 minutes before cutting into wedges. Serve with vanilla ice cream.