Plum Upside Down Cornmeal Cake

SHARE THIS RECIPE:
Plum Upside Down Cornmeal Cake
Here's a cake to celebrate the delicious combination of stone fruit & yellow cornmeal. I like to use a mix of plum varieties for different shades of pinks & purples on the top of the cake (but feel free to use whatever you can find at your local store). One more tip before you go, don't skip the parchment paper on the bottom of the pan; it's the difference between a stunning upside down cake and a messy pile of cake crumbs!

What You'll Need

1 cup Hayden Flour Mills Cornmeal

1 teaspoon baking powder

½ teaspoon salt

½ cup butter (1 stick) , room temperature

1 cup sugar

2 eggs

½ teaspoon vanilla extract

½ teaspoon almond extract

1 tablespoon brown sugar

3 plums, pits removed & cut into thin slices

Directions

Preheat the oven to 350 F.

  1. In a bowl, mix the cornmeal, baking powder and salt together. Set aside. In a stand mixer, cream sugar and butter together, approx. 3-5 mins. Add in the eggs one at a time and continue to beat at medium speed until the batter is light and fluffy. Add vanilla and almond extracts.

  2. Next, add dry ingredients to wet ingredients and mix until combined, approx. 1-2 minutes.

  3. Prepare a 9-inch round springform cake pan: line the bottom of the pan with a piece of parchment cut to size. Butter the entire pan, parchment included.

  4. Place sliced plums in a flower pattern onto the bottom of the pan (see photo below) and sprinkle with brown sugar (this will add some caramelized color to the top of the cake). Gently cover the plums with the cake batter.

  5. Bake for 50 minutes or until top is golden (a toothpick should come out clean in the middle of the cake). Allow the cake to cool for 15 minutes then gently flip the cake onto a cake plate. Remove the parchment paper before serving.

Shop The Recipe

Yellow Cornmeal

SHOP NOW

all recipes


Explore More

MAKE YOUR INBOX HAPPY

We promise to respect your privacy.

Add More Flavor To Your Feed