Plum Upside-Down Cake Plum Upside-Down Cake

Plum Upside-Down Cake 150 Image by: Plum Upside-Down Cake 150 Author: Canadian Living

Sliced plums in a butterscotch sauce top this tender cake. Spelt flour, an ancient cereal grain, gives it a nutty hint.

  • Portion size 9 servings
  • Credits : Canadian Living Magazine: September 2009




Halve and pit plums. Cut each into 6 wedges; set aside. In bowl, whisk sugar with butter until combined. Spread in greased 8-inch (2 L) square metal cake pan; decoratively cover with plums.

Cake: In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time. Beat in orange rind and vanilla.

In separate bowl, whisk together all-purpose and spelt flours, baking powder, cinnamon, nutmeg and salt. Stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon over plums, smoothing top.

Bake in 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, about 55 minutes. Let cool in pan on rack for 10 minutes.

Run knife around edges of cake; invert onto plate. Scrape any remaining syrupy base over plums. Serve warm or at room temperature.

Nutritional facts Per serving: about

  • Sodium 234 mg
  • Protein 6 g
  • Calories 437.0
  • Total fat 20 g
  • Potassium 256 mg
  • Cholesterol 110 mg
  • Saturated fat 12 g
  • Total carbohydrate 60 g


  • Iron 13.0
  • Folate 20.0
  • Calcium 9.0
  • Vitamin A 19.0
  • Vitamin C 5.0
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Baking & Desserts

Plum Upside-Down Cake