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Pluot Upside-Down Cake

Scott Phillips

Servings: 8

Sweet, juicy pluots are the star of this rustic dessert, but the cake itself—delicate and tender with a crisp exterior—is a close second. It’s delicious with softly whipped cream.


  • 7-1/2 oz. (15 Tbs.) unsalted butter, 3 Tbs. melted, 12 Tbs. softened; more for the pan
  • 3 Tbs. demerara or other “raw” sugar
  • 3 to 4 pluots, each cut into 16 wedges
  • 6-3/4 oz. (1-1/2 cups) all-purpose flour
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1-1/2 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 tsp. pure vanilla extract or paste
  • 1/4 tsp. pure almond extract

Nutritional Information

  • Nutritional Sample Size 1 piece
  • Calories (kcal) : 490
  • Fat Calories (kcal): 220
  • Fat (g): 25
  • Saturated Fat (g): 15
  • Polyunsaturated Fat (g): 15
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 130
  • Sodium (mg): 180
  • Carbohydrates (g): 64
  • Fiber (g): 1
  • Protein (g): 5


  • Position a rack in the center of the oven and heat the oven to 350°F.
  • Butter the bottom and sides of a 9-inch round cake pan, and line the bottom with parchment. Pour the melted butter into the pan and tilt to cover the bottom. Sprinkle the demerara sugar over the bottom to cover. Lay the pluot wedges over the bottom in snug concentric circles, starting from the edge. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed until fluffy, about 3 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next. Add the vanilla and almond extracts. Reduce the speed to low and add the dry ingredients. Mix until just combined; the batter will be very thick.
  • Use a silicone spatula to spread the batter over the pluots, being careful not to move them. Smooth the top.
  • Bake until the cake is dark brown on top and a toothpick inserted into the center comes out clean, about 45 minutes.
  • Let the cake cool in its pan on a rack for 20 minutes, then run a knife around the edge and invert onto a cake plate. Remove the cake pan and parchment, and let the cake cool completely before serving.


Rate or Review

Reviews (2 reviews)

  • Prettedda | 08/23/2015

    Made it twice with my 9 year old daughter. Nice and moist, easy, and quite beautiful.We had no problem with it falling in the center but did have to leave it in the oven longer than 45 minutes even with convect. It smelled a bit burnt well before it was done. At about 55 minutes it was done.

  • kcannon | 08/21/2015

    I've tried this twice with mixed success. The flavor was wonderful, but the center of the cake fell after I removed it from the oven. For my 2nd attempt I tried leaving it in the oven an additional 10 minutes, but it still fell. Any suggestions would be most appreciated....I'd really like to get this one to work!

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