Upside Down Plum and Olive Oil Cake

Beth Renzetti


This landed in my inbox from FOODIE. Stone fruits are grown in the PNW so I'm including this recipe for that region of Culinary Quest. This recipe is originally from

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makes 2 loaf cakes
20 Min
30 Min


medium plums, pitted and sliced
2 c
all-purpose flour
1 3/4 c
brown sugar
1 1/2 tsp
kosher salt
1/2 tsp
baking soda
1/2 tsp
baking powder
1 1/3 c
best quality olive oil
1 1/4 c
whole milk
large eggs
1 tsp
almond extract
1 Tbsp
lemon zest, grated
2 Tbsp
lemon juice
6 Tbsp
champagne (or sparkling cider or club soda or similar)
lightly sweetened whipped cream, for serving


1Preheat oven to 350.
2Line two loaf pans (10-inch by 3-inch or similar) with parchment paper, using enough to make 'handles' to lift cake out after baking. Spray them with cooking spray. Cover the bottom with an even layer of plum slices.
3In a medium bowl, whisk together all dry ingredients. In a large bowl, whisk together all remaining ingredients. Add the dry ingredients to the wet ingredients and whisk until combined.
4Divide the batter between the two pans and bake. Begin checking for doneness at about 30 minutes, and bake until the tops are golden brown and a toothpick stuck in the center comes out clean.
5Let cool slightly in the pan and then use the parchment paper to carefully lift it out of the pan. Invert onto a cooling rack.

Serve with whipped cream.

About Upside Down Plum and Olive Oil Cake

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian