Vanessa’s Upside Down Plum Cakes

Staff Baker Vanessa BurrellThis recipe for my Upside Down Plum Cakes features Pure Ginger Extract, from Fante’s Natural Flavors Brand. Made with only pure ginger oil, alcohol and water, our flavoring has a clean, fresh, ginger root taste. Can be used for baking, syrups, beverages and ice cream. One teaspoon is sufficient to flavor your typical cake or cookie recipe. Try adding it to iced tea, beer and cranberry juice.

– Vanessa

Plum Cakes Ingredients:

12 oz All Purpose Flour
2 tsp Baking Powder
1/2 tsp Cinnamon
8 oz White Granulated Sugar
3 oz Unsalted Butter
1/2 tsp Vanilla Extract
4 oz Milk
1/4 tsp Salt
2 Eggs
1/4-1/2 tsp Ginger Extract
3 Plums, sliced

Sauce Ingredients:

6 oz Unsalted Butter, melted
8 oz Dark Brown Sugar
1 tbsp Honey


Two 12-cavity muffin pans


·Pre-heat oven to 350°F

·Sift/whisk dry ingredients together and set aside

·Cream butter and sugar together

·Add eggs, and vanilla and ginger extracts

·Add remaining ingredients: dry, wet, dry, wet, dry

·Melt butter, brown sugar, and honey in a pot

·Spoon the sauce into the bottoms of each muffin pan

·Place plums in the sauce and spoon batter on top

·Bake for 15-20 minutes

·Remove pan from oven and invert immediately onto cool rack

·Allow to cool in pan upside down, then enjoy!

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Plum Cakes Ingredients
Plum Cakes Ingredients in the Mixer
Mixed Batter for Plum Cakes
Sauce Poured into Lined Muffin Pan
Plums over the Sauce in Lined Muffin Pan
Batter poured over Sauce and Plums
Baked Plum Cakes