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Peacotum Maple Glazed Upside-Down Cake

Peacotum Maple Glazed Upside-Down Cake

Course Breakfast
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8
Author Megan Wells



  • 1/2 cup cran-cherry juice
  • 1/2 cup dried cherries
  • 3 tablespoons butter melted
  • 2/3 cup packed light brown sugar
  • 1 package Cinnamon and Spice Instant Oatmeal
  • 1/4 cup maple syrup
  • 5 cup peacotums (about 1 peeled pitted, and mashed)
  • 1/2 cup pecan halves


  • 1 cups and 3/4 all-purpose flour
  • 1 teaspoons and 1/2 baking powder
  • 1/2 teaspoons baking soda
  • 1/4 teaspoons salt
  • 1/3 cup butter at room temperature
  • 2/3 cups granulated sugar
  • 1 teaspoons and 1/2 vanilla extract
  • 1 egg
  • 1/2 cup buttermilk


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Heat the cran-cherry juice in a small sauce pan over medium-high heat and bring to a boil. Take off heat and add the dried cherries. Set aside.
  3. Cut the peacotums in half and remove the pits. Remove the skin and then place the peacotums in a medium-sized bowl. Mash with a pair of forks or a potato masher until the peacotums reach a jelly-like consistency (smooth with some chunks)
  4. Mix the brown sugar and the Cinnamon and Spice Instant Oatmeal packet together.
  5. Melt the butter in a 9 or 10 inch cast iron skillet (or any oven-proof skillet).
  6. Press the sugar and oatmeal mixture into the butter, making sure it is evenly spread throughout the bottom of the skillet.
  7. Pour the maple syrup over the brown sugar and oatmeal mixture but don't stir it.
  8. Drain the cherries and save the soaking liquid (cut the cherries into smaller pieces if desired).
  9. Place the mashed peacotums, cherries, and pecans over the brown sugar mixture.
  10. Sift together flour, baking powder, baking soda, and salt in a bowl. Set aside.
  11. In a large mixing bowl, beat butter until smooth. Gradually add granulated sugar and beat until fluffy. Beat in the vanilla extract and egg.
  12. Pour the saved cherry soaking liquid into a measuring cup and then add the buttermilk to equal 2/3 cup.
  13. Alternate adding 1/3 cup of the flour and buttermilk mixtures to the sugar mixture, beating gently in between. Don't over beat.
  14. Bake for 45 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Run a rubber spatula around the edge of the skillet and then let the cake cool for 5 minutes.
  15. Place a plate that is larger than the skillet on top and invert the skillet. Let it rest inverted for a couple of minutes and then gently remove the skillet. Serve warm.

Recipe Notes

A peacotum is a peach/apricot/plum hybrid. The best substitutions would be plums or pluots. I originally made this with fresh French and Imperial Prunes from a farmer who still had some trees on his land and it was one of my all time favorite desserts. But finding fresh prunes in stores is impossible so I use any variety of plum that is is in season.