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Photo: Tara Sgroi; Styling: Angie Mosier Photo by: Photo: Tara Sgroi; Styling: Angie Mosier

Plum Upside-Down Pudding Cake

Prep 15 minutes; Cook: 25 minutes; Cool: 30 minutes.

Coastal Living NOVEMBER 2009

  • Yield: Makes 8 servings


  • 4 small red or black plums, sliced
  • 1/2 cup sugar, divided
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon kosher salt, divided
  • 2 large eggs
  • 3/4 cup whole or low-fat buttermilk
  • 1 1/2 teaspoons vanilla
  • 4 tablespoons unsalted butter, melted
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • Sweetened whipped cream


1. Combine plums, 1 tablespoon sugar, lemon juice, and 1/4 teaspoon kosher salt in a bowl, tossing gently.

2. Grease sides and bottom of a 9-inch cast-iron skillet or deep-dish pie pan. Cover bottom with plum slices, overlapping slightly.

3. Whisk together eggs, remaining sugar, buttermilk, vanilla, and butter until well blended.

4. Combine flour, baking powder, and remaining 1/2 teaspoon kosher salt; whisk into egg mixture. Pour batter over fruit. Bake at 375° for 20 to 25 minutes or until golden brown. Cool in pan about 30 minutes.

5. Run tip of knife around edge of cake to loosen. Invert onto a platter, and serve with sweetened whipped cream.


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Plum Upside-Down Pudding Cake Recipe