Upside Down Plum and Olive Oil Cake

Plum and Olive Oil Cake

Looking for a scrumptious healthy snack, desert, or breakfast? This beautiful Plum Cake targets all those factors, welcome to flavor city. If plums aren't your thing, it will happily work with peaches (Or you can even plop some grapes into the batter). This recipe makes two cakes, so wrap one up and go make someone's day! This recipe works beautifully with our Lemon Pepper EVOO and Arbequino EVOO.


  • 8 plums (medium, pitted and sliced)
  • 2 cups all-purpose flour
  • 3/4 cups brown sugar (plus more for sprinkling)
  • 1/2 tsp. kosher salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/3 cups Arbequino EVOO or any plain OLiV EVOO
  • 1/4 cups whole milk
  • 3 large eggs
  • 1 tsp. almond extract
  • 1 Tbsp. lemon zest
  • 2 Tbsp. lemon juice
  • 6 Tbsp. champagne
  • 1/3 cup Lemon Pepper EVOO


    Preheat oven to 350.

    Line two loaf pans (i use 10-inch by 3-inch) with parchment paper and spray them with cooking spray. cover the bottom with an even layer of plum slices.

    In a medium bowl, whisk together all dry ingredients. in a large bowl, whisk together all remaining ingredients. add the dry ingredients and whisk until combined.

    Divide 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.

    Let 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 additional brown sugar for sprinkling on the plums.


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