Fresh Plum & Blueberry Upside-Down Cake

"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!"
 
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photo by Beverly G. photo by Beverly G.
photo by Beverly G.
photo by barefootmommawv photo by barefootmommawv
photo by Tulip-Fairy photo by Tulip-Fairy
photo by Tulip-Fairy photo by Tulip-Fairy
photo by Beverly G. photo by Beverly G.
Ready In:
1hr 5mins
Ingredients:
11
Serves:
8
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. 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.
     
  3. Made it with nectarines and it turned out beautifully. Very moist.
     
    • Review photo by Beverly G.
  4. 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.
     
  5. 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!
     
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Tweaks

  1. 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.
     
  2. This was delicious. I used blackberries instead of blueberries, and it worked really well. I will definitely be making this again.
     

RECIPE SUBMITTED BY

My name is Tami and I live in Seattle. I found this place a year ago because I am obsessed with food & cooking!
 
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