Plum Upside Down Cake
August is an abundance of fruit- it's every pastry chef's best dream. I am no exception. This month we are going to be bringing you the most tasty, easy, late summer desserts, all with a healthy twist. Get ready! Baking isn't just for winter, I'm going to show just how spectacular summer can be.
I can't think of a better way to start this month's posts than with this healthified version of a Plum Upside Down Cake. Everyone talks about Pineapple Upside Down Cake- I am here to tell you it is inferior (kinda joking but really I am not!). After you try this recipe you will never go back. As you can tell, I am seriously obsessed with plums, they are one of my favorite fruits. So you can only imagine my disappointment and sadness when my bud Mike Geller, of Mike's Organic Delivery in Fairfield County, told me it was going to be an extremely short season for plums because there had been a bad growing season with way too much water in the North East. In response to this awful fate, I am buying up as many plums as I can find (organic! Yes! Because when you eat the skins, buy organic!), and baking up a storm with them. This recipe is easy, uses many ingredients you probably already have in your cupboard (except for maybe my pals in NYC!), and is always a hit at a dinner party. It's so simple and yet, oh so good. I have been know to sneak a slice for breakfast with a nice strong cup of joe (yes, I'm a coffee girl and that's never going to change.)

Plum Upside Down Cake


130g unsalted butter at room temperature + 1 tablespoon for cooking the plums
8 ripe plums sliced into wedges (this can be tricky, I'll be doing a quick FB live this week on this)
140g sugar* + 1/4 cup separately (I don't use a gram measurement here b/c accuracy in cooking the plums isn't the most important thing in this recipe-see our blog on why!)
130g AP flour (all purpose or gluten free)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
2/3 cup greek or coconut yogurt
1 teaspoon vanilla extract


      1. Preheat oven to 350. Cut a circle that matches the bottom of an 8-in pan. Grease the bottom and sides of the pan with some butter and place the parchment paper circle in the bottom (this will prevent the plums from sticking to the bottom of the pan when you flip it over).

      2. Melt one tablespoon of butter in a large skillet over a medium heat. Add the plums and the additional 1/4 cup of sugar. Toss them until the sugar is dissolved and it becomes syrupy. Poor the plums into the prepared cake pan. 

      3. In a bowl, whisk together all the dry ingredients. Set them, aside. 

      4. Using a stand mixer, fitted with a paddle attachment, cream the butter and sugar. Add the egg, yogurt and vanilla and mix until combined. Stop the mixer and add the the dry ingredients. Mix just until combined. 

      5. Slowly pour the batter over the plums. 

      6. Bake for 50-60mins or until a skewer comes out clean. Allow the cake to rest in the pan for another 60 mins. 

      7. Place a plate over the pan and flip the cake onto it. Enjoy! 

      *Love coconut sugar? ME TOO! You can use it in this recipe. The resulting cake will be a bit darker but the complexity of flavor is off the charts. Click here for my fave.