Cake, Laugh

Upside Down Plum Cornmeal Cake – Recipe!

Print Friendly

Plums have a juicy sweet interior with a tangy skin and when bitten into, have a nice balance of flavors. Plums range in color from amber to crimson red – each of them slightly unique in taste, and all are great for baking.  The heat of the oven softens plums nicely where they almost become jam-like when cooked in desserts.

Upside Down Cakes are a simple preparation and are enjoyable as dessert, or for a breakfast treat. I was inspired to make a cornmeal cake after tasting one at the farmer’s market in Santa Monica.  The light corn flavors were so refreshing with fresh fruit, so I created something similar, but using fresh plums. This Upside Down Plum Cornmeal Cake is light and airy and prepared in a cast iron skillet on the stove top and then baked in the oven.

I love a good slice of this cake as a late breakfast with a cup of good coffee.  The leftovers, slice up nicely for lunch boxes, or an after school treat with friends.


1 stick butter, room temperature + 6 tablespoons

1 cup granulated sugar

2 extra-large eggs

2 teaspoons vanilla extract

2 cups all purpose flour

1/2 cup fine cornmeal

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup Greek yogurt or sour cream

1 1/2 cups whole milk

1/2 cup brown sugar

8 firm plums, any variety

vanilla ice cream or whipped cream, optional

(Serves 12)

To Prepare:

1. Preheat the oven to 350 degrees.  Slice plums in half and set aside.  In a stand mixer, cream butter and sugar until fluffy, about 3 minutes.  Add vanilla and eggs and mix again for 2 minutes.  Add in the flour, cornmeal, baking powder, baking soda and salt, mix on low for 30 seconds.

2.  Add in the yogurt and milk, and mix on low for 1 minute.  Do not over mix.  In an iron skillet, add 6 tablespoons of butter and brown sugar, place over medium heat.  When butter and sugar are melted and lightly bubbly, add the halved plums cut-side-down in the skillet.

3.  Pour the batter over the top of plums and spread evenly.  Place the skillet on a sheet pan and put in the oven to bake for 40-50 minutes, or until a toothpick comes clean.  Remove the cake and let cool for 5 minutes.  Loosen the perimeter with a table knife and invert onto a large plate or platter. Let the Upside Down Plum Cornmeal Cake cool to room temperature.  Slice and serve with vanilla ice cream or whipped cream, if desired.  Enjoy!

Previous Post Next Post

You Might Also Like

No Comments

Leave a Reply