Spiced Plum Upside Down Cake

by Heidi @ Food Doodles on October 9, 2012

When I was a kid I thought this was so fancy.  An upside down cake, made with my favorite kind of plums.  And I could make it all by myself!  Mind you, the cake part always came from a box so all I had to do was cut the plums, mix some butter with some sugar and spices and whip up a box of cake mix.  This one isn’t quite so simple, but for a homemade cake it’s still very simple.  And incredibly delicious 🙂

Speaking of my favorite plums… it seems like everyone else avoids these little blue plums like the plague.  While our trees produce far more than we could possibly use and give away I still look forward to them every year.  Plus they make the best dried plums!  Not at all like traditional “prunes”.  I freeze them for smoothies and desserts like this cake and crisps too.  And we all love just eating them as is too 🙂  Have you tried Italian blue plums?  Do you like them as much as me?  Or what’s your other favorite kind of plum?

Now that we’re used to our new schedule and all feeling better things should be fairly normal around here.  I’m incredibly behind, my google reader has been 1000+ for days now, the comments that need moderating have been piling up and I still have about 100 lbs of tomatoes to can.  So things may be a little slower than normal, but expect to see me more frequently now 🙂


Spiced Plum Upside Down Cake
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 1 8x8 cake to serve 9-12
Author: Heidi @ Food Doodles
  • 1 tbsp butter melted
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • pinch cloves
  • 2 tbsp brown sugar or sucanat/palm sugar
  • approximately 12 italian blue plums or enough to fill the bottom of the pan halved, pit removed
  • 1 1/2 C whole spelt flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 C oil
  • 1 tsp vanilla
  • 3/4 C brown sugar or sucanat or palm sugar
  • 2 large eggs
  • 3/4 C dairy or unsweetened non-dairy milk
  1. Preheat oven to 350 degrees.
  2. Melt the butter and stir in the sugar and spices until combined. The mixture should be crumbly. Spread out as evenly as possible in the bottom of an 8x8 square baking dish. Place the plums, cut side down as tightly as possible on the sugar mixture and set aside.
  3. In a small bowl combine the spelt flour, baking powder, baking soda and salt. Mix thoroughly and set aside. In a larger bowl, stir together the oil, vanilla, and sugar. Stir until combined. Add the eggs, one at a time, and stir until fully incorporated. Add the milk, and again, mix well. Add the dry ingredients and mix just until completely combined. Pour the cake batter over the plums in the 8x8 baking dish. Wiggle the pan to remove any air bubbles and then place in the oven. Bake at 350 degrees for 40-45 minutes until the top is golden to dark brown and a toothpick inserted in the center comes out clean. Remove from the oven and cool at least 20 minutes before serving.
Recipe Notes

I've been using grape seed oil lately, but any kind of flavorless oil(or even coconut oil) should work here)


Leave a Comment

{ 10 comments… read them below or add one }

1 Amy @ Gastronome Tart October 21, 2012 at 13:34

This looks absolutely delicious and perfect for this time of the year!


2 Heather October 12, 2012 at 16:01

I’ve missed you Heidi – welcome back! This is a great recipe to come back to – this is so pretty, I love upside down cakes but I have never made one with plums – looks incredible


3 Erin @ Texanerin Baking October 11, 2012 at 15:10

Those plums are the normal plums here and I had no idea what they were even called in English until now. Weirdly, it seems like the people here prefer these over the good, fat and juicy ones. I don’t get it! My husband seriously eats a dozen a day. Crazy.

Love this cake! And love that you thought you were so fancy. Very cute. 🙂 I’m happy to see a post from you!


4 Eat Good 4 Life October 11, 2012 at 12:52

I was wondering where you had been!! Good to hear, and that is a good problem to have, canning plenty of tomatoes 🙂 Great looking upside down cake. I love any fruit upside down cake…


5 Carissa October 10, 2012 at 13:49

My parents have an Italian plum tree! I love plums, but always shy away from these because the ones they grew were wormy. Dad has always eaten them with no qualms about the occassional worm getting digested, but I just can’t do that.


6 Kiersten @ Oh My Veggies October 10, 2012 at 10:16

You have a plum tree?! Jealous! I have to admit, I never buy that kind of plum either. 🙂 But I would gladly eat them if I grew them myself, I’m sure! This cake looks like a great way to use them!


7 chinmayie @ love food eat October 10, 2012 at 06:07

Lovely! I have been wanting bake an upside down cake fore so long now. I am thinking of trying this recipe with pears!


8 Sonia! The Healthy Foodie October 10, 2012 at 03:28

Oh my god, it’s a good thing that I don’t have a tree that produces these little wonders ‘cuz I would be eating them like all the time! They’re just so delicious. I’m not even quite sure that there would be enough left for me to make cake! Smoothies though… I might have to save a few for that!

Good luck catching up with stuff. And boy, if I had 1000+ in my reader, I think I would just delete everything and start fresh. Naaaaah. I couldn’t bring myself to do it! 🙂


9 Gina @ Running to the Kitchen October 9, 2012 at 20:21

Funny you should post this b/c after being in Italy the past few weeks I’ve been searching high and low for these plums at home. I fell in love with them over there (so much better than the normal ones!) but can’t seem to find them here. This is also the 3rd plum cake I’ve seen today and now I’d really like some. 🙂


10 Maryea {Happy Healthy Mama} October 9, 2012 at 18:56

I don’t think I’ve had that kind of plum, but I like just about every kind of fruit so I’m sure I’d love them. 🙂 Your cake looks fabulous.


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