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Spiced Plum Upside Down Cake

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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


  • Preheat oven to 350 degrees.
  • 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.
  • 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.


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