Reviewed: Dec. 18, 2011

This is totally delicious!!! That little brown sugar/butter glaze on top is yum! I used frozen blueberries which worked fine and accidentally used an 8 inch pan which worked okay too. My whole family LOVED it! Definitely a winner!

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Reviewer:

mommyluvs2cook

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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Dec. 3, 2011

My pie didn't turn out to be an upside down cake. The batter settled to much and I had fruit all through the cake, not just on one side. I also forgot to set a timer, so I'm not sure how long it baked for. It was still pretty good though.

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Reviewer:

Lovely

Living In: Wichita, Kansas, USA

Reviewed: Nov. 3, 2011

I really enjoyed the plums on the top of this cake. The cake itself, however, tasted like a mild corn bread to me. I expected a lighter, sweeter flavor. This is definitely worth a try for the taste of the plums alone; they are beautiful on top of the cake, too. However, if you're looking for a sweet dessert, maybe a different batter is in order.

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niyog8

Cooking Level: Intermediate

Reviewed: Oct. 12, 2011

I liked this cake a lot, it was very pretty and quite tasty. I added a tsp of homemade spice mix to the batter (a blend of cinnamon, nutmeg, ginger and cloves) and I only used as many blueberries as needed to fill the center, about a third of a cup.

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CHRYSE

Reviewed: Oct. 6, 2011

I made this for my mother's birthday and my husband hoarded the leftovers. I just used blueberries and no plums, but it was amazing. Thank you, lovely!

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Reviewer:

lynnbot

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Sep. 11, 2011

Beautiful and delicious

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meln353

Reviewed: Sep. 10, 2011

This didn't work very well. It fell apart and was overly sour.

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Reviewer:

ENTHUSIAST

Cooking Level: Intermediate

Reviewed: Sep. 10, 2011

Great recipe. Got rave reviews at a dinner party. I did need to cook it for an extra 15 minutes longer than the recipe stated.

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Reviewer:

flyinkiwi

Cooking Level: Intermediate

Reviewed: Sep. 6, 2011

Made it exactly as written. Turned out perfectly!

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Reviewer:

Mmmmm

Reviewed: Sep. 6, 2011

I made this cake with mini French plums called mirabelles. The sweetness of the cake complimented the tartness of the fruit nicely. I sprinkled a tiny bit of powdered sugar on the top to take the edge off, but you probably wouldn't have to with red plums and blueberries. I froze this cake immediately, and when I served it thawed, and warmed slightly, it was just lovely. To respond to some reviewers saying that it was bland, I would have to say that yes in a way it is a "plain" cake. But that was what was nice about it. I'm always making spiced cakes etc. but some people don't like cinnamon etc. If you are worried it will be bland, add cinnamon, nutmeg, and cloves, which compliment both fruits. This cake reminded me of a coffee cake. In fact, substitute sour cream or yogurt for the milk, and it will be even moister!

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