Reviewed: Sep. 24, 2009

I love this recipe! I did not however use plums, but used pluots.

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kimlandziak

Cooking Level: Expert

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Reviewed: Sep. 23, 2009

Delicious, moist, nice texture. Sweetness of the cake offsets tartness of plums. Made exactly according to recipe except no blueberries. Half of the plums stuck to the pan, but the cake still looked good.

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kareno

Cooking Level: Intermediate

Home Town: Marlette, Michigan, USA

Living In: South Bend, Indiana, USA

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Reviewed: Sep. 21, 2009

The only change I made to the ingredients was to use butter instead of margarine. I took another reviewer's suggestion and baked it in a springform pan. It was easy to remove from the pan that way, but it made an unattractive pattern on the fruit :( The taste and texture, however, was awesome. I served it warm with ice cream. Next time I will serve with fresh whipped cream. Very impressive. ** Update** This time I made it with peaches instead of plums, and I did make fresh whipped cream. Very good again. My son told me that I should've made two, as he ate 3 slices in one sitting...

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fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Sep. 20, 2009

Delicious Cake, Thanks so much everyone loved it:) I used plums and peaches turned out great!

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mellissa

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Reviewed: Sep. 19, 2009

Delicious cake. A perfect mix of tartness from the plums & sweetness from the cake. Didn't add the blueberries to my cake, though. Also, found that a touch of cinnamon added nice flavor to the cake. Will definitely make again!

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Sam DiPaolo

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Reviewed: Sep. 19, 2009

This cake was delicious. I added cinnamon to the batter but it was perhaps too much for my taste. I loved the texture of the cake and found the sweetness just right. I will definitely make again!

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KEWING

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

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Reviewed: Sep. 15, 2009

This was a big hit. I usually don't like to monkey with a recipe the first time I make it, but I substituted about a third of a cup of flour with almond meal and added about a teaspoon of almond extract. It complemented the plums really well. I used less blueberries than called for because that's all I had, and fewer plums because I couldn't fit anymore (I had big plums). It had to bake a lot longer than the recipe said, but once the toothpick came out clean, it was perfect. We served with whipped cream.

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Renee

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Reviewed: Sep. 15, 2009

I made this recipe with only the plums and used unsalted butter instead of margarine. It is delicious and a big hit with my husband. It baked in exactly the time designated in the recipe. For those not familiar with upside down cakes, it should be included that as soon as the cake comes out of the oven, put a plate on top of it, hold tightly with potholders and flip it. It came out of the pan like a dream. I used a regular 9" cake pan. I will definitely make this again with any of the fruits mentioned in these reviews. It is a simple, elegant and different dessert, especially served warm! Thank you :)

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PatLI53

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Sep. 7, 2009

Excellent presentation. I used all plums and added about a tsp of lime zest plus two tbs lime juice to the wet ingredients and two tsp of ginger to the dry. Very nice consistency and flavor. Will make again for company.

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amylynn601

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Sep. 5, 2009

I made this recipe as stated, I had smaller plums and used about 2 cups sliced worth, no berries. It was very good! Like many others some of the sauce leaked out of the springform, I might try this recipe in a regular cake pan next to try and keep the sauce inside. Easily adaptable to almost any fruit you have on hand and infinitely variable by adding nuts/other flavors (such as lemon). Thanks!

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MonaG

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 1, 2009

This is a good recipe. I added cinnamon to the batter. I also spread the blueberries out among the plums as one other reviewer had stated the cake was hgher in the middle if you didn't. My boyfriend loved it and both of his kids (ages 2 and 4) gobbled it up. Now they don't ask what's for dinner, they ask what's for dessert!

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WV Girl

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Reviewed: Aug. 26, 2009

Oh oven, why hast thou forsaken me? What was supposed to take 40 minutes to cook took 1 hr 20 minutes (when I usually don't have more than a 5 minute time discrepancy between my oven and stated cooking times). Ultimately, there was still a patch that wasn't quite cooked through, and 1/4 of the cake fell apart when I tried to flip it. Glad I lined my springform pan with tin foil - it was a juicy mess. I give it 3 stars on taste, but it loses the other two for messiness and not turning out 100%.

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TYPOEMPRESS

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2009

I didn't have blueberries on hand so made this with raspberries and plums which worked well together. I served this with warm custard as the English would and it really made the dish! I also spread out the raspberries and plums and it worked great. Easily made with any type of fruits.

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Debbie

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Reviewed: Aug. 23, 2009

Very lovely recipe. I used an 8x8" glass dish and had to add 8 min to the cooking time. I followed others advice and spread out the blueberries and the plums to avoid uneven shrinkage. It flipped out beautifully. Looked amazing and tasted wonderful. We topped it with some fresh whipped cream with vanilla added to it, and it was wonderful. Will definetly make again with various fruits.

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k8norris

Cooking Level: Expert

Home Town: Orangeville, Ontario, Canada

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Reviewed: Aug. 18, 2009

This just wasn't that great. I made it as called for except to use nectarines. This just wasn't exceptional in the way I thought it might be. It looked pretty, though. I don't think I will make this again.

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MomTo6

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Aug. 18, 2009

Took the suggestion from another member and just used plums for the topping while mixing the blueberries in the cake and this turned out great. Slice the plums thin and you get that hint of flavor rather than feeling like your biting into a huge chunk of fruit. Next time we are going to try peaches and either raspberries or blackberries as this seem like it would work with most of the summer fruits.

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TPFEISEL

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Lancaster, Ohio, USA

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Reviewed: Aug. 17, 2009

What did I do wrong? This cake taste good, but almost all the plums and alot of the topping stayed in the pan when I turned it over. I used 2 extra tablespoons of flour as others did. I used frozen blueberries and doubled the brown sugar and butter for topping as others did. Help.

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Shakenbake

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Reviewed: Aug. 13, 2009

This recipe was delicious! Especially in the summer time when the blueberries and plums are in season.

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lkt07

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Reviewed: Aug. 10, 2009

Fantastic! It looks lovely for company, but it's simple enough to make for no reason at all!

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sugarlump

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Reviewed: Aug. 10, 2009

I loved it! It tastes great, looks amazing! My springform pan leaked, but I tested it beforehand. To solve the problem I wrapped it up in aluminium foil. I melted the butter/brown sugar mixure separately before covering the pan with it. I also doubled it. I used butter because we had no margarine. I also added the 2 extra TBS flour (whole-wheat all purpose flour), after reading the other reviews. The peaches and plums had a wonderful moisture which they kept even 4 hours later (we are 4 hours later right now:) ) My dad was not impressed, but is he ever? Mom loved it, and so have i! A keeper, to do it again and again. I will become creative with different fruits next time :)! (I uploaded my pretty cake photo)

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