Recipes
Recipes
Boutique
Restaurant
Subscriptions
Food products
Corporate
Careers
FR
My profile
My recipes
My menu planner
My grocery list
Logout
My RICARDO
Open main navigation
Recipes
Main Dishes
Barley and quinoa
Beef
Breakfast and brunch
Chicken
Duck
Eggs
Fish
Fondue
Game
Goose, guinea fowl and other poultry
Lamb
Legumes
Pasta
Pork
Quiches and savoury pies
Rice
Risotto
Sandwiches
Seafood
Tofu, soy and co.
Turkey
Veal
Vegetarian
Appetizers
Appetizers
Dips and salty spreads
Dressings and mayonnaise
Drinks and cocktails
Grilling marinades
Hors d'oeuvres
Jar mixes and ketchups
Non-alcoholic drinks and mocktails
Salads
Soups and broths
Sauces, butter and pesto
Savoury breads
Vegetables and gratinees
Desserts
Bars and squares
Brownies
Cakes
Candies, chocolates, sweets and snacks
Cookies
Cream desserts, mousse and meringues
Crepes and pancakes
Crisps and crumbles
Cupcakes
Frozen desserts
Fruit
Jam and sweet spreads
Muffins and dessert breads
Pastries
Pies
Pudding and tapioca
Yogurt and cheese
Ingredients
Beef
Cheese
Chicken
Chocolate
Cranberries
Cream
Duck
Eggs
Fish
Fruit
Game meats
Lamb
Legumes
Lobster
Pasta
Pork
Salmon
Shrimp
Tofu
Turkey
Veal
Vegetables
Discover
30-Minute Recipes
Breakfast and brunch
Budget Recipes
Comfort Food
Gourmet Gifts
Healthy
Holidays
Holiday Desserts
Holiday main dishes
Homemade Recipes
Isabelle's Recipes
The Best
Vegan
Vegetarian
Weekday Recipes
World Cuisine
Zero Waste
View All Categories
Read
Watch
Plum Upside-Down Cake
(5)
Rate this recipe
Preparation
20 min
Cooking
1 h 15 min
Servings
8
Vegetarian
See
Nutrition Facts
Categories
Ingredients
Topping
2 tablespoons (30 ml) butter, melted
1/4 cup (60 ml) packed brown sugar
4 ripe red plum of medium size, pitted
1/2 cup (125 ml) pecans, coarsely chopped
Cake
1 1/2 cups (375 ml) flour
2 teaspoons (10 ml) baking powder
1 teaspoon (5 ml) ground nutmeg
1/2 cup (125 ml) unsalted butter, softened
1 cup (250 ml) sugar
2 teaspoons (10 ml) vanilla extract
1 egg
1/2 cup (125 ml) milk
Whipped cream, for serving
Vanilla ice cream, for serving
Preparation
With the rack in the lowest position, preheat the oven to 180 °C (350 °F).
Line the bottom of a 20-cm (8-inch) springform pan with parchment paper and butter thoroughly.
Spread the melted butter then the brown sugar into the pan. Arrange the plums, skin side down. Scatter the pecans evenly between the plums.
In another bowl, combine the flour, baking powder and nutmeg. Set aside.
In a large bowl, cream the butter, sugar and vanilla with an electric mixer until smooth. Whisk in the egg.
Stir in half of the dry ingredients. Add the milk and finish with remaining dry ingredients. Gently spread the batter over the plums.
Bake for about 1 hour and 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Cool for one hour on a rack before removing from the pan. Run the blade of a knife inside the pan, flip and unmould onto a plate.
At service, top each portion with whipped cream or vanilla ice cream.
Personal Note