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Rating: 5 stars 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!!! Thumb Up Helpful (271)

Rating: 5 stars YUM!! I made this and it was a hit!! The only thing I will do different next time is mix all the fruit together. The cake was higher in the middle because the plums cooked down more than the blueberries. I will continue to make this over and over again. Thumb Up Helpful (104)

Rating: 5 stars Like many others this was my first attempt at au upside down cake and I have to say the recipe is very straightforward and easy to follow. Unfortunately my pan was not up to the task. I had bought a new 9 1/2 inch Wilton springform pan for the occasion and failed to test it before using it. When I melted the butter/brown sugar (which I doubled after reading earlier comments) in the pan the butter leaked out of the bottom of the pan and all over the foil I keep on the bottom of the oven. I have since read you should test spring pans to make sure they hold water before use and this one definately didn't so I will be exchanging it. Despite this rocky start however the cake turned out quite well. Not as pretty as the recipe pic probably because of the topping fiasco but very tasty. I did increase the flour by about two tablespoons so I could throw a handful of chopped plums and a handful of blueberries into the batter and that worked very well. I also added 1/3 cup of walnut pieces to the batter for a little more texture. I took a couple of pics before and after baking and will see if I can post them. In any event this is definately a recipe worth trying and I will be making it again. Thumb Up Helpful (87)

Rating: 5 stars 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. Thumb Up Helpful (53)

Rating: 4 stars Very pretty (looks impressive!) & tastes good. The glaze makes the fruit very sweet but whipped cream/cool whip balanced this out. Overall I was very pleased with this cake & will definately make it again. 2005 I have made this with success again & again. I have to admit though I now add 1/2 tsp of cinnamon to the batter. Thumb Up Helpful (50)

Rating: 5 stars I was surprised at how good this turned out...didn't have any blueberries so I just used plums. I didn't let it cool before I turned it over so it wasn't very pretty but tasted fabulous. The cake part is yummy....I might try it with other fruits next. Thumb Up Helpful (38)

Rating: 5 stars great treat! I used pluots instead of plums since I had them on hand and changed the vanilla extract to lemon extract and added lemon peel to the batter and lemon juice to the fruit. I liked the bright taste that the lemon cake had with the sweet fruit. Great recipe! Thumb Up Helpful (34)

Rating: 3 stars I'm surprised at my reaction to this cake given all the super positive reactions on the site. The cake was very easy to make and looks absolutly beautiful. However I find it to taste sort of bland. Next time I make a plum cake I might make it like a coffee cake with a crumb topping or something. Or maybe simply adding cinnamon or other spices to the white cake would spice it up. I don't think I'll make this particular recipe again... Thumb Up Helpful (32)