Best Italian Plum Upside Down Cake Recipes

PLUM UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees.
• Pour melted butter into 13x9 pan.
• Sprinkle toasted walnuts and brown sugar evenly in pan.
• Cut plums in half and remove pits, cut each half into 4 pieces and arrange over walnuts, overlapping pieces.
• Prepare cake mix as directed on package, adding vanilla and almond extracts.
• Pour batter over plums.
• Bake at 350 degrees Fahrenheit for 40-55 minutes or until toothpick inserted in center of cake comes out clean.
• Remove from oven and immediately loosen edges of cake with a knife.
• Invert cake onto a serving plate.
• Drizzle cake with any remaining brown sugar from cake pan.

NEXT-LEVEL PLUM UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F. In a 10-inch cast-iron skillet, melt 4 tablespoons butter with brown sugar over low heat. Using a fork, mix together until smooth. Remove from heat.
• Place plum halves, cut-sides down, on a work surface; cut into 1/4-inch-thick slices. Transfer each slice to skillet, forming concentric circles beginning at outer edge and ending in center, overlapping slices as you go around.
• In the bowl of a stand mixer fitted with the paddle attachment, beat remaining 1 stick butter with granulated sugar on medium-high speed until light and fluffy. In a small bowl, beat egg yolks and vanilla; add to butter mixture. In another small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three additions, alternating with buttermilk and beginning and ending with flour mixture; beat until just combined. Transfer batter to a wide bowl.
• In a clean mixer bowl fitted with the whisk attachment, beat egg whites on medium-high until soft peaks form, about 2 minutes. Stir one-third of whites into batter. Gently fold in remaining whites until incorporated. Pour batter over plums, spreading with an offset spatula to cover evenly.
• Bake until top is browned and springs back when lightly pressed in center, and a tester comes out clean, 50 minutes to 1 hour. Transfer skillet to a wire rack; let cool 20 minutes. Turn out cake onto a serving plate and let cool completely before serving.

PLUM UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F. Stir 6 tablespoons butter, brown sugar and honey in heavy medium skillet over low heat until butter melts and sugar and honey blend in, forming thick, smooth sauce. Transfer to 9-inch-diameter cake pan with 2-inch-high sides. Arrange plums in overlapping concentric circles atop sauce.
• Mix flour, baking powder, cinnamon and salt in medium bowl. Using electric mixer, beat remaining 6 tablespoons butter in large bowl until light. Add sugar and beat until creamy. Add eggs and beat until light and fluffy. Beat in extracts. Add dry ingredients alternately with milk, mixing just until blended. Spoon batter evenly over plums. Bake cake until golden and tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Transfer to rack; cool in pan 30 minutes.
• Using knife, cut around pan sides to loosen cake. Place platter atop cake pan. Invert cake; place platter on work surface. Let stand 5 minutes. Gently lift off pan. Serve cake warm with whipped cream.

ITALIAN PLUM UPSIDE DOWN CAKE RECIPE - (4.2/5)

Steps:

• To make the topping: Grease and flour an 8-inch round cake pan. Line the bottom with parchment paper; set aside. In a small saucepan, melt the butter and sugar together. Stir in the jam until combined. Simmer the mixture for about 3 minutes, until the sugar is completely dissolved. Pour the mixture into the prepared cake pan, and allow to cool completely. Once the sugar mixture is cooled, arrange the sliced plums across the bottom of the pan; set aside while you prepare the cake batter. To make the cake: Preheat the oven to 350°F (180°C). In a medium bowl, combine the flour, baking powder, and salt; set aside. In the bowl of a standing mix, beat the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs, one at a time, until combined. Scrape the sides, as needed. Stir in the vanilla. Add the flour mixture in 3 additions, alternating with 2 additions of milk, mixing until just combined between each addition and scraping the bowl as needed. Do not overmix. Pour the cake batter over the prepared fruit. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan, on a wire cooling rack, for 30 minutes. Turn onto a serving plate or cake plate and serve warm.