Reviewed: Mar. 1, 2008

This cake is truly remerkable! I don't generally like cake that much, but this is really lovely. Everyone for whom I'e made it has practically fallen down and worshipped me!

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Reviewer:

bizzy

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Reviewed: Oct. 14, 2007

This is so good. I have made this cake several times and everytime it just turns out perfect! My daughter isnt a big cake eater, but this was one she really liked. I guess the fruit made it moist all the way through. This is just a great recipe! Good Job!

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jennynva

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Reviewed: Oct. 6, 2007

Excellent recipe - I have probably made this a dozen times so have these suggestions..... The recipe does not say to use a 9" springform pan but this is the best I have found. Melt the butter/sugar mixture (the recipe calls for marg but I used butter for a richer flavour) in a microwave or toaster oven in a bowl then spread it over the pan bottom. Add 1/4 tsp. of cinnamon to the dry and sift the dry ingredients for a fluffier cake texture. I also use double action baking powder for all my baking as I find it better than the regular b.p. Enjoy!!!

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twinboys

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Reviewed: Sep. 9, 2007

Great recipe - gorgeous cake! I added cinnamon and lemon juice to the mix and didn't have white sugar so I used 3/4 c maple syrup and cut milk to 1/2 cup. This pretty one definitely impresses!

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MAHLAP1

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Reviewed: Aug. 21, 2007

Mmm Mmm Good! This cake is absolutely wonderful. The batter is just perfect. Like another reviewer, I used a bit of lemon flavor. I also used a tube pan, only putting plums in the pan and placing blueberries around the plate after the cake was done. The recipe really needs no modification unless you want the lemon flavor. Great recipe.

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Reviewer:

Kenike

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

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Reviewed: Aug. 19, 2007

Very tasty. I was able to use two large plums and no more to be able to include blueberries. This is an easy and very good basic cake recipe too that I'm sure I'll use with pineapple, cherries, etc. Thanks!

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SCHNICKELFRITZ

Cooking Level: Expert

Living In: Bloomington, Illinois, USA

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Reviewed: Jul. 21, 2007

I have made this every summer for the past 6 years to take advantage of available fresh fruit. It is a very forgiving recipe, tastes wonderful & looks great. Just a couple of issues: I have found 40 minutes at 350 is just not long enough; the center is not cooked properly. This might be because of the blueberries I'm piling on in the center. Also, I reduce the salt by about 1/4-1/2 tsp. Try adding lemon extract instead of vanilla & some cinnamon to the batter to boost the flavor, although it's a lovely, pleasant cake as is. Very easy to make and perfect with coffee.

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neglectarino

Cooking Level: Intermediate

Living In: Somerset, New Jersey, USA

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Reviewed: Jul. 12, 2007

I followed the other reviews and added the 2 Tbl flour and doubled the brown sugar and butter. I also added lemon flavoring instead of vanilla. The co-workers were very impressed. A great dessert for a pot-luck or holiday. Tip: Gently spoon batter over plums so as not to dis-place fruit.

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Diva

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Apr. 30, 2007

Tasted great, make sure to let it cool and loosen edges before flipping out. Did not look as beautiful as the picture, but nice enough to serve.

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Reviewer:

Heidi

Cooking Level: Intermediate

Home Town: Lebanon, Pennsylvania, USA

Living In: Jonestown, Pennsylvania, USA

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Reviewed: Apr. 21, 2007

This was the first upside down cake I'd ever made, and it turned out great! I made it for a barbeque, and everyone seemed to really like it. It was very moist and sweet but not too much. Following the lead of another reviewer, I added 2 extra tbs flour and a small handful of chopped plums and a handful of chopped pecans. Wonderful!

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emma

Cooking Level: Intermediate

Home Town: Fort Hood, Texas, USA

Living In: Fairfield, California, USA

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Reviewed: Feb. 8, 2007

I've made this cake many times in the past couple years mainly because family members keep demanding it for dinners, even my cousin who is a professional chef. I've made it with both plums and blueberries, just plums and peaches as well. All of them have turned out both delicious and beautiful!

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ASTERIX1223

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Reviewed: Feb. 3, 2007

This was fantastic. I made it for the first time last weekend when we had company. It was so easy and tasted great! I did what the others said and doubled the brown sugar mix. I can't wait to make it again.

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tiredlovingmum

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Reviewed: Nov. 6, 2006

Tasty and pretty cake. Everyone loved it.

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docswife

Cooking Level: Expert

Living In: Morganfield, Kentucky, USA

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Reviewed: Oct. 21, 2006

The cake recipe itself is delicious. I substituted the fruit specified with cooking pears. I made it for a coworkers last day at work and he and everyone else absolutely loved it.

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MissRebeccaEmily

Cooking Level: Intermediate

Living In: Vancouver Island, British Columbia, Canada

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Reviewed: Oct. 19, 2006

I made this cake with just 2 and a half plums (that's all I needed to cover the 9 inch cake pan) and it really merits 5 stars. Between the brown sugar on top and the white sugar in the batter,it is a very sweet cake, so I will cut back on the white sugar next time. Layering the plums is time-consuming but the presentation will be worth it. I also added a pinch of cinnamon to the batter for extra flavor.

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MSDEF

Cooking Level: Expert

Home Town: São Paulo, São Paulo, Brazil

Living In: Miami, Florida, USA

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Reviewed: Oct. 9, 2006

I did everything possible to make this cake turn out wrong. First, my egg was too cold when I threw it in the butter/sugar mixture - it curled. Then I mixed the milk with the egg/sugar/butter mixture instead of how it is suggested in the recipe. My pan was too large and made of glass. The fruit I had was neither plum nor blueberry, but apple/cranberry/pear/blackberry. I forgot to grease the pan. After all that, plus forgetting when I put it in the oven, this cake came out better than I expected. It came out of the pan beautifully and the husband even said, "wow, that's pretty." So, this recipe is pretty hard to totally ruin, believe me...I tried. And it tastes good too. Even better the next day than the first.

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FUDGNIK

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 4, 2006

I made this with small black plums and pluots - a plum/apricot hybrid. The colors were very pretty together, and the cake itself was delicious - perfectly sweet and moist. It was fun to make and eat!

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LovesCheese

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Reviewed: Sep. 24, 2006

I really love this cake! It has the perfect kind of sweetness- not too much and even a little tart. Yum. The cake is light tasting. the plums and blueberries are excellent together. This is the first recipe on allrecipes that I haven't changed a thing!

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