As a child I thought an upside-down cake was very fancy—especially one made with my favorite plums. Back then the cake mix came from a box and my job was to cut the plums, stir a simple butter-and-sugar topping, and pour the mix into a pan. This homemade version takes a little more time, but it remains straightforward and incredibly delicious. It keeps the same warm, spiced flavor that makes upside-down cakes so comforting.
Our trees produce a bumper crop of small blue plums each year. Many people avoid these little fruits, but I look forward to them every season. They dry beautifully (not like traditional prunes) and I freeze plenty for smoothies, desserts, crisps, and cakes like this one. Fresh, frozen, or lightly macerated, these plums add bright, sweet-tart flavor and the deep color that makes the cake visually appealing. If you’ve never tried Italian blue plums, give them a chance—cut in half and pitted, they’re perfect for this recipe.
Life has been a bit busy here—new schedules, catching up on email and blog reading, and a backlog of canning and kitchen projects. Things are settling down now, so I’ll be sharing more recipes and updates more often. In the meantime, here’s the full recipe for a spiced plum upside-down cake that’s reliable, easy to prepare, and full of comforting fall spice flavors.
Spiced Plum Upside Down Cake
Ingredients
- 1 tbsp butter, melted
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- Pinch of cloves
- 2 tbsp brown sugar (or sucanat/palm sugar)
- Approximately 12 Italian blue plums (or enough to fill the bottom of the pan), halved and pitted
- 1 1/2 cups whole spelt flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup flavorless oil (grape seed, vegetable, or light olive oil)
- 1 tsp vanilla
- 3/4 cup brown sugar (or sucanat/palm sugar)
- 2 large eggs
- 3/4 cup dairy or unsweetened non-dairy milk
Instructions
- Preheat the oven to 350°F (175°C).
- Melt the butter in a small bowl and stir in the 2 tablespoons of brown sugar and the spices (cinnamon, nutmeg, allspice, and a pinch of cloves) until combined. The mixture should be crumbly. Spread it evenly across the bottom of an 8×8-inch square baking dish.
- Arrange the halved plums, cut side down, as tightly as possible over the sugar-spice mixture. Set the pan aside while you make the batter.
- In a small bowl whisk together the whole spelt flour, baking powder, baking soda, and salt. Set aside.
- In a larger bowl combine the oil, vanilla, and 3/4 cup brown sugar. Stir until the sugar is moistened, then add the eggs one at a time, mixing after each until fully incorporated.
- Add the milk to the wet mixture and mix well. Gently fold in the dry ingredients, stirring just until combined—do not overmix.
- Pour the batter over the arranged plums in the baking dish. Give the pan a gentle shake to level the batter and remove large air pockets.
- Bake at 350°F for 40–45 minutes, until the top is golden to deep brown and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool for at least 20 minutes before serving. Cooling helps the topping set so the cake can be inverted or served in the pan without losing the plum layer.
Notes
Grapeseed oil works well here because it’s neutral in flavor, but any light, neutral oil or even melted coconut oil can be used. For a slightly different texture, you can swap part of the sugar for maple syrup or honey—adjust liquid accordingly. Leftovers keep well covered in the refrigerator for a few days; warm slices in a low oven before serving. This cake also freezes well; slice and wrap individually for convenient portions.
Serving suggestions: top with a dollop of whipped cream, a scoop of vanilla ice cream, or a spoonful of crème fraîche to complement the plums and warm spices.