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)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ali

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 10, 2009

I made this exactly to the recipe and it was tasty!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lookingaround

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 10, 2009

I'm going to give this a 3,my mother was the only one to seemed to have liked it,okay,I did change it a little,I used applesauce instead of white sugar like another reviewer,it did seem like a lot of sugar and I have subsitued applesuce before but it just didn't seem to go in this recipie, and plums are a pain to me to slice,I vowed right then and there NOT to make this again. And maybe it's just the people down in this neck of the woods,I just can't seem to find to many blueberries lovers. Oh well,I'll keep cooking.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2009

I really liked this recipe and only made a couple changes based on what was in my kitchen. Instead of plums I used peaches, sweet cream butter instead of margarine, and cupcake tins for a cake pan. The first time I made it I put to much batter in the pan. 1/4 c works best depending on how much fruit is in the bottom. TO serve I put some whip cream on a plate, shaved the bottom of the cake to make it sit flat and was ready to go.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

emilee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2009

The cake was delicious. Once the plums were cooked, they tasted like prunes...I guess I should have expected that. I used a springform pan, but the butter and brown sugar leaked all over the oven.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

pauline

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2009

This was very good! My pan was not big enough so it did overflow but it was still delicious! I did leave out the blueberries and just used plums and it cooked up just fine. It looked so beautiful and tasted wonderful. I took the advice of others though and did double the butter and brown sugar. Next time I will use a springform pan though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Charmel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2009

I don't know what I did wrong! I am an experienced cook and this recipe looked and sounded perfect, but it was a disaster for me. I followed the recipe exactly. My 9inch pan just wasn't big enough because it overflowed during baking. The center never got done even though I baked it for 55 minutes. There was no way I could even think of trying to turn it out onto a platter like in the pictures. It never got solid enough to do that. My plums were very ripe and juicy so maybe that was the problem. The "up side"of this downer cake :o) was, the edges tasted great and the "overflow" cake was delicious, especially the part that got really brown and cripspy! Since no one else had this problem, I guess it was mine, but I would never try this again until I figure what I did wrong.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

dona

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 3, 2009

INCREDIBLE! I doubled the brown sugar & butter mixture, also added pluots to the outer edge, then plums, then a bit of fresh blueberries in the center (only one layer so they wouldn't get too gooey). In the CAKE MIX, I doubled the vanilla extract, added zest of one orange (made it amazing! would add lemon zest too next time), 2 teaspoons of cinnamon, one teaspoon of ground nutmeg, and added 2 handfuls fresh blueberries to the cake mixture as well. absolutely amazing! next time I will put in less (maybe half) of the white sugar. going to make again for a potluck brunch! I posted a photo!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

devpav1

Cooking Level: Expert

Living In: Los Angeles, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 25, 2009

This recipe was beautiful and delicious! I used only plums and white whole wheat flour and everyone in my house loved it. Also, I didn't have a cake pan, so I used a square glass baking dish and it worked out well.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jen RN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2009

We too added 2tbsp of flour to dry mixture and 1/4 tsp cinnamon also. The cake was delicious. My 8 yr old and 3 similar aged friends made two this afternoon and it was a hit by all! For sure will make this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kimberly

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 10, 2009

Excellent!! Followed advice of another and mixed the brown sugar and butter together (doubled) after using the microwave to melt and came out together and delicious from the cake pan!! Thank you for this great recipe. Will make again and again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HHALLOWS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 1, 2009

I made this last night and it was fantastic. My only issue was that the cake didn't set up completely and when I took it out of the pan it fell a little. This could have been due to a few things (the heat, adjustments I made, too many blueberries etc), but all in all it was really good and I will definitely make it again! The only adjustment I made was using 3/4 cup of applesauce and 1/4 of Splenda to replace the 1c of sugar.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ShannyBanany

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 22, 2009

This was beautiful and simple. Will recreate again for next week's entertaining. Will probably make suggested adjustments for lemon peel to adjust the slight excess in sweetness.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sustenance plus

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 10, 2009

My friends and family loved this! I'd never made an upside down cake before and it was truly wonderful! I added less plums and more blueberries! YUM!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Denise

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 12, 2009

This is so good! I used plums & nectarines, baked it in a springform pan, used almond extract instead of vanilla (because I'm out of vanilla but it was a delicious substitution!), and put it in a 10-inch springform because I wanted to use double fruit, which I did. I used 2 heaping cups of diced plums & nectarines (actually leftover fruit salsa from a recipe on this site--Annie's Cinnamon Chips & Fruit Salsa) and spread it out as thin as I could. I had to add about 20 minutes to my baking time as a result of the extra fruit, so at the last 20 minutes I just covered the cake with alumminum foil and let it ride. This was by far the best scratch cake I've ever made and while I'm sure that part of that is due to how much I love plums, part of it is just because this really is a delicious recipe! If your springform pan is a leaky one, just put the whole thing on a cookie sheet. When I make it again I will probably use slightly more brown sugar in the initial bubbling stage--I felt like there was a bit more butter melting than I had sugar to blend in. Edit: 8/19/09 I keep coming back to this one! This time I replaced 1/4c. of white with 1/4c. whole wheat flour. Couldn't taste a difference! I also used clementines as my main fruit--I should've doubled or tripled the sugar topping for doing that, just a tip for others!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2008

Fantastic! Easy. Crowd pleaser. Not overly sweet. Very beautiful to look at and great tasting. Thanks for such a great recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Melyni

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 7, 2008

Absolutely delicious!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

joyfulwife

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2008

I followed the recipe and it turned out great! I will make it again! Thank you.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Petra

Cooking Level: Intermediate

Home Town: Budapest, Pest, Hungary

Living In: Prague, Hlavní Mesto Praha, Czech Republic

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2008

WOW...This cake is so moist! I didn't have blueberries so it was just a plum cake. It was easy and beautiful. This is a sure winner in our home!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nancy-Long Island, NY

Cooking Level: Expert

Home Town: Levittown, New York, USA

Living In: Deer Park, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 1, 2008

Delicious! The cake turned out perfectly. I used small purple plums and wild blueberries, added cinnamon,nutmeg and lemon zest to the cake batter.The 9"pan worked very well and I will be making this recipe again, that is for sure.I think it would work with other fruit as well.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rosie

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Plum Blueberry Upside Down Cake

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!