Martha Stewart Plum Upside Down Cake Recipe

This Martha Stewart Plum Upside Down Cake Recipe is a buttery and fruity dessert, which includes fresh plums and brown sugar. It’s a classic, foolproof recipe—perfect for late summer gatherings or cozy fall desserts—and serves 8.

Martha Stewart Plum Upside Down Cake Recipe Ingredients

• 1 ½ sticks (¾ cup) unsalted butter, softened
• ¾ cup packed light-brown sugar
• 5 to 7 plums, halved and pitted
• 1 cup granulated sugar
• 2 large eggs, separated, room temperature
• 1 teaspoon pure vanilla extract
• 1 ½ cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• ½ cup buttermilk, room temperature

How To Make Martha Stewart Plum Upside Down Cake Recipe

1. Make the plum topping: Preheat oven to 350°F. In a 10-inch cast-iron skillet, melt 4 tablespoons of the butter with the brown sugar over low heat. Stir until smooth, then remove from heat.
2. Slice and arrange the plums: Cut plum halves into ¼-inch-thick slices. Arrange them cut-side down in concentric circles over the brown sugar mixture in the skillet.
3. Cream butter and sugar: In a stand mixer with the paddle attachment, beat the remaining 1 stick of butter and the granulated sugar on medium-high until light and fluffy.
4. Mix in yolks and vanilla: In a small bowl, beat egg yolks with vanilla, then add to the butter mixture and mix until combined.
5. Combine dry ingredients and buttermilk: In another bowl, whisk together flour, baking powder, and salt. With the mixer on low, alternate adding the flour mixture and buttermilk in three additions, beginning and ending with the flour.
6. Beat and fold in egg whites: In a clean bowl with the whisk attachment, beat egg whites until soft peaks form. Stir one-third of the whites into the batter, then gently fold in the remaining whites.
7. Assemble the cake: Pour batter over the arranged plums in the skillet and spread evenly with an offset spatula.
8. Bake and cool: Bake 50 minutes to 1 hour, or until the top is golden, springs back when pressed, and a tester comes out clean. Cool in skillet for 20 minutes on a wire rack.
9. Invert and serve: Carefully invert the cake onto a serving plate. Let cool completely before slicing and serving.

Recipe Tips

• What type of plums work best?
  Use firm but ripe red or black plums for best flavor and appearance.
• Can I make this in a regular cake pan?
  Yes, but be sure it’s oven-safe and at least 10 inches wide. Line the bottom with parchment if not using a skillet.
• Why fold in whipped egg whites?
  It adds lightness to the batter, helping the cake rise over the fruit.
• Do I need to peel the plums?
  No, the skin softens as it bakes and adds color and flavor.
• Can I make it ahead?
  Yes, bake and invert the cake, then store covered at room temp for up to 1 day.

What To Serve With Plum Upside Down Cake

This moist and fruity cake pairs well with:

• Vanilla ice cream or whipped cream
• Mascarpone or crème fraîche
• A dusting of powdered sugar
• Warm caramel or honey drizzle
• Fresh mint or basil for garnish

How To Store Plum Upside Down Cake

Room Temperature:
Store covered at room temp for up to 1 day.

Refrigerate:
Wrap tightly and refrigerate for up to 3 days. Bring to room temp before serving.

Freeze:
Wrap slices individually in plastic wrap and foil. Freeze up to 1 month. Thaw at room temp.

Plum Upside Down Cake Nutrition Facts

• Calories: ~370
• Fat: 18g
• Carbohydrates: 49g
• Sugar: 34g
• Protein: 4g
• Sodium: 240mg

Nutrition information is estimated and may vary based on ingredients used.

FAQs

Can I use other fruit besides plums?
Yes, peaches, nectarines, or apricots are great substitutes.

Why is my cake sticking to the skillet?
Ensure the skillet was well-buttered and let the cake rest before inverting.

Can I make this gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend, but results may vary slightly.

How do I slice plums evenly?
Use a sharp paring knife to get even ¼-inch slices for consistent baking.

Try More Recipes:

• Martha Stewart Key Lime Bars Recipe
• Martha Stewart Noel Nut Balls Recipe
• Martha Stewart Kitchen Sink Cookies Recipe