Plum, Blood Orange Upside Down Cake

plum blood orange upside down cake recipe

a wonderfully moist cake with the taste of blood orange topped with sweet tart plums


  • 1 1/4 cup all purpose flour
  • 1/2 cup cornmeal
  • 1 cup sugar
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1/4 cup orange juice
  • 3 large eggs
  • 2/3 cup blood orange infused olive oil
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3 – 4 plums
  • 1 TBS light brown sugar
  • 2 TBS golden pineapple white balsamic vinegar


  • Preheat oven to 350
  • Spray a 9″ round cake pan with cooking spray, line with a parchment round and spray again.
  • Pit plums and cut into 1/4″ slices. Leave the skin on
  • Stir together the golden pineapple white balsamic vinegar and the light brown sugar until the sugar dissolves.
  • Pour into the prepared pan and tilt the pan until the bottom is covered.
  • Arrange the plum slices in concentric circles until the entire bottom is covered. Set aside.
  • In a large bowl whisk together the flour, corn meal, baking powder baking soda and salt.
  • In a medium bowl add the sugar, sour cream, milk and orange juice. Stir to combine. Add the eggs and blood orange infused olive oil. Whisk to combine.
  • Carefully pour the liquid mixture into the flour mixture and fold until just combined.
  • Slowly pour into the cake pan being careful to not disturb the plums.
  • Bake in the preheated oven for 40 – 45 minutes until a tester comes out clean.
  • Cool on a wire rack for 10 minutes and then run a butter knife around the edges to loosen the cake and flip the pan to unmold.
  • Carefully and slowly remove the parchment, replacing any plum pieces that may dislodge.
  • Cool completely before serving.
  • Serve with whipped cream or vanilla ice cream if desired.


Any slightly tart fruit would work for this cake.

Keywords: upside down cake, upside down cake recipe, blood orange, olive oil