We’ve lots of delightful stone fruit right now, peaches, apricots, nectarines, and plums of many sizes and colors. Plums can be all over the place in terms of sweetness, but most work well in a tart or cake, and who doesn’t love it when it’s an upside-down cake with fresh fruit?
Topsy turvy treat
Our favorite when I was a kids was pineapple upside down cake with little maraschino cherries in the center of each pineapple ring. Mom loved making this in her square electric frying pan because the rings fit so nicely together, and she had nine perfect little squares, while you could only fit seven rings in a round pan. She also made the topsy turvy cake with apples, and this time of year plums were the star.
Start with a tree of free fruit
When I was on my own, my friend Mary had a large plum tree, and in exchange for helping her can her plums for the winter (enhanced with a bit of brandy), she gave me a nice big bag for myself. Jam, my go-to when there is an abundance of local fruit, and perhaps a tart or cake with what was left. It was a good deal for both of us, lots of cups of tea were consumed, and the best part was the long, messy afternoon of conversation and laughter, while our kids ran around playing. Golden days to remember, and when I see a mass of plums I think of those times. So much of cooking and baking is tangled in other moments of our lives.
Check your farmers markets and farm stands for the nicest plums right now. Although one is never sure if a plum is going to be sweet or tangy, dry or juicy, it’s worth it to buy a couple to sample first, especially if you are making jams or something like a pretty tart. You want as much flavor as possible. Of course, you could substitute peaches or nectarines here if they look beautiful.
Blueberries, still hanging in there
Our blueberries are still abundant, and they have been quite sweet this year. They paired well with the plums, and added a bit more color to the topping. I have tucked lots of them in the freezer to use all winter in some of our favorite recipes, like blueberry muffins or pancakes.
A flexible recipe
We were having company, so dessert was on the menu. However, I found myself out of all purpose flour and was too lazy to go to the market, so I substituted some graham I had left over from another recipe. It worked out, was tasty, and I think you could also use white whole wheat flour in this recipe, or whole wheat pastry flour. The white flour version is just a tad more tender, but the whole grain has a tad more flavor, so it’s up to you.
A treat for sure
The coconut flour adds just the slightest bit of flavor. It does not scream coconut, but definitely adds a little more dimension to the dish and it lightened up the whole grain. I’ve cut back on the sugar here, and it is not overly sweet for an upside-down cake, but still a special treat. I don’t harbor any illusions that this is health food because it has a whole grain flour in it, it’s still dessert!
A little nod
My little sprinkle of brandy is a nod to Mary, optional, but highly recommended.
Late Summer Plum and Blueberry Upside Down Cake
- 3 tbsp. butter
- ¼ cup brown sugar
- ¾ cup graham or all-purpose unbleached flour
- ½ cup coconut flour
- ½ tsp. ground cinnamon
- ½ tsp. salt
- 1/3 cup butter
- ¾ cups sugar
- 1 egg
- 2 tsp. vanilla extract
- ¾ cup oat milk
- About 10 small black plums, cut into six slices each
- ¾ cup blueberries
- 1 to 2 tbsp. brandy, optional
Preheat oven to 350. Butter an 8-inch round cake or springform pan, and add the three tablespoons of butter and brown sugar to the bottom. Place in the oven until it melts.
In a small bowl, combine the flours, cinnamon, and salt, and set aside.
In another bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and the vanilla. Add one third the flour mixture, blend very slow, add half the milk, again, keep your blending slow and just until combined. Add the second third of the flour, followed by the last of the milk, the finish with the flour, keeping a light hand with the beating and stop as soon as combined. The batter will be thick.
Take a few minutes to arrange the plums in the bottom of the pan directly on the melted butter/sugar mixture. You can also just toss them in, but it only takes a couple of minutes to make it look special. Top with the blueberries, pushing a few in between the gaps in the slices, and sprinkle the brandy over the fruit. Carefully plop the batter in five or six large scoops on top, then gently spread to cover all the fruit and even out the batter.
Bake for 35 minutes and check to see if the center is cooked. If not, check at five-minute intervals until ready. This one took just over 40 minutes.
Let set for 10 minutes, the run a knife down the sides of the pan to loosen, and invert onto a cake plate. If any stick, just slip them off with a spatula and reunite them with their friends. Inevitably, at least one or two stick.
Let cool, then dab with a bit of thinned jam to make it glisten, apricot or marmalade. Top with confectioners sugar, or whipped cream. Or, serve still a little warm with a little scoop of vanilla ice cream.
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That looks wonderful! My mum used to make a pineapple upside down cake too 😀
It was certainly a popular cake! So delicious.
My husband and I both love an upside-down cake. I made a plum and blueberry compote last year so I know how good you cake has to taste.
The compote sounds marvelous!
I will have mine with ice cream, Please! Oh, but looks so beautiful and I love the sound of it. It makes me willing to make a pineapple blueberry version since I have both of those fruits, but neither love nor money would get me in the grocery store today: football weekend. But thanks for the idea! Supper will be pantry food, so a dessert will be welcomed!
Pineapple sounds pretty darn good, so does staying put!
My grandmother would make pineapple upside down cake in a large cast iron skillet. It seemed magical to me. She’d flip the skillet over a plate and there was pineapple and cherries!
It was like magic, wasn’t it! And there was always that moment of tension, then surprise.
Who doesn’t love Plums in cake?! Your version looks absolutely scrumptious!
But, I have to wait. My Plum Tree is just covered in blossom at the present time. It’s now a waiting time. Yum 🙂
Mary :))
Yes, opposite ends of the growing season! Thank you!
Utterly delicious, I am sure, and I love the way it looks.
So pretty!
Delicious!! I would definitely keep the brandy in! <3
You bet!
When I lived in Ohio, our neighbor made us a Plum Torte every year as she had a plum tree And we loved it!
And this sounds even more delightful!
Thank you for the beautiful memories!
And you have beautiful plum memories too!
Hi Dorothy, this is a great recipe. We will have plums later in the season 💜
Thank you Robbie! It’s one of those desserts that really takes little effort, but looks and tastes stunning.
Those are the best ones 😉
Perfect recipe for a Sunday. Thanks, Dorothy
Sunday is a good day to bake!
Fresh fruit is a wonderful thing. This recipe looks not only delicious but pretty. Happy eating.
Thank you Judy!
Beautiful!
Thank you! First bite with the eyes!
Mouthwatering cake Dorothy!
Jenna
Thank you Jenna! It was tasty.
I haven’t made an upside down cake in years! Kind of forgot about them. Putting plums and blueberries together is brilliant— and pretty. Yay!
The blueberries added extra color!
Beautiful! Upside-down cakes are among my most favorites, and I always look for new ways with them. Love the combination of plums and blueberries. Definitely one I will make very soon! 🙂
It’s all about that top (bottom)!
I could devour a piece right now. With ice cream, of course. 💜🌿🍨
You got it, with a double scoop!
This looks amazing and there are so many possibilities to utilize fruits that are available. Yum. What a rich history you had cooking and baking with your mother. I love your stories. Hugs, C
Thank you Cheryl! I learned so much from her and my aunts while growing up, and they seem to be with me always. So glad you like the stories, to me it’s the real essence of my cooking.
Yum!!! Upside-down cakes are the best all fall and winter!
They are, and they are fun to make and eat!
Love this late summer blueberry upside down cake. There is still plenty of stone fruits and berries to be bought in the southeast. Love it.
Thank you Velva! They are beautiful right now, and bountiful!
I made this over the weekend and it was SO delicious! You make food look so tasty!
Thanks Julie! I’m so glad you liked it! The plums everywhere seem to be really good this year!
Your dessert looks beautiful and very tasty, Dorothy. I do love plum desserts. I will have to make a run to the farmstand for some this week. You reminded me of one of my father’s favorite desserts, that pineapple upside down cake. 🙂
So many of us have that cake in our memory Mary! Thanks for the visit.
Looks amazing!
Thanks Jan! It didn’t last long!
It looks super delicious 😋 Oh, I remember the pineapple upside down cake too ☺️ my grandma used to make it ☺️
The pineapple cake certainly has lots of fans from the past! It was one of my favorites too.
What a pretty and delicious-looking dessert! 🙂
Thanks Nancy! We certainly enjoyed this one.
When a dessert is beautiful (besides being delicious), it’s a clear winner in my eyes! My husband has made a similar pie with apples, but we have never tried it with plums and blueberries … your recipe might just inspire me now to try other fruit as well!
Thank you! If it is fresh and in season delicious, it will probably make a good upside cake.
Look delicious 😋
Thank you so much!! It was well received and gobbled up.
That’s a good thing. I love when all the food is gone that’s means they ready enjoyed it. 😉
Oh I love this idea!
Thank you! We love an upside down cake!
This. Is. Gorgeous!!! I love any kind of upside down cake, but the plum and blueberries are next-level beautiful! I’m sure it was delicious, too.
It was really good Terrie, and no keeping quality at all! It just disappeared!
“Plums in cakes — yes, please! When I was growing up, we had plenty of apples, but never plums. There were just a few yellow ones and a couple of violet ones, and we’d eat them straight from the tree! Now I’ve planted three plum trees of my own, and I can’t wait for them to grow so I can finally bake a plum cake!
How wonderful that you have your own little plum orchard, Ilze! Think of the wonders you will create!
Yes! I can’t wait for them to grow 🙂