Fresh Plum & Blueberry Upside-Down Cake

Submitted by Tamibic2

"This is such a beautiful and easy cake! I was so excited when I flipped it over and WOW - it really is impressive! I can't wait until my husband comes home to see/eat it!"

 

• Ready In: 1hr 5mins
• Ingredients: 11
• Serves: 8

ingredients

• 12 tablespoons butter (1 1/2 sticks)
• 1⁄2 cup brown sugar
• 3 medium plums, halved, pitted &, thinly sliced
• 1⁄3 cup fresh blueberries
• 1 cup sugar
• 1 tablespoon lemon zest, grated
• 1 large egg
• 1 1⁄4 cups cake flour
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 3⁄4 cup buttermilk

directions

1. Pre-heat oven to 350°F.
2. Place 6 tablespoons of melted butter in 9" round cake pan, add brown sugar and spread evenly on bottom.
3. Arrange plums around the pan overlapping and place blueberries in the center.
4. In large bowl, cream remaining butter with sugar and lemon zest, add egg and beat until combined.
5. In medium bowl, whisk together the flour, baking powder& salt.
6. Add flour mixture to butter mixture in three batches, alternating with the milk.
7. Pour batter into cake pan and spread evenly over plums.
8. Bake until a toothpick inserted in center of cake comes out clean- about 50 minutes.
9. Cool 10 minutes.
10. Let cool 10 minutes, then invert to plate.

Reviews

[KDeeWidner]

This is such an easy cake recipe & it was delishious! I don't have a 9" cake pan so I used an 8" cast iron skillet & it worked great. Thanks for posting.

 

[barefootmommawv]

Wow!! What a moist cake. It has great flavors. Very easy to make. I will be making this again. I wanted to mention that I used my iron skillet to make this. I think thats why it turned out so dark. Thank You for posting.

 

[Beverly G.]

Made it with nectarines and it turned out beautifully. Very moist.

 

[StacyMD187373]

Pretty and quite tasty! My husband even said "better than what I expected" ;) I had rather large plums, so just used 2 and one was really juicy. All my blueberries floated to the top (bottom when turned over). Had to use the cake flour sub (used 2 Tbsp cornstarch and filled in the rest with AP flour) and used lemon extract in place of lemon zest. Oh, and used buttermilk powder/water. With all those subs, it still turned out well.

 

[Suzy mom to 2]

Wow! We made this gluten free by using Annalise Roberts' cake flour mix plus 1/2 tsp xanthan gum, and it was superb! :-) I have made this with several kinds of fruit, even a chocolate-cake with bananas version, it's a big hit every time!!! Thank you!