Blueberry Plum Upside Down Cake

This sweet girl — aye, she be a keeper.

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And she’s pretty easy to make — the only part left to the wind is taking the cake upside down out of the pan without losing any fruit topping. If you’re wondering, it tastes like a gigantic vanilla cupcake covered in a tangy, sweet fruit topping. Aka get out the cool whhh-ip. Cooking the butter and sugar beforehand in the pan forms the glaze. In the future, I’d love to experiment with adding herbs, like basil or mint, to the fruit topping and maybe nuts for texture.

My personal favorite part was the crust around the cake that browned and formed a crunchy caramel-like texture — with each crunch, a bit of butter would seep out…F.a.n.t.a.s.t.i.c.

Blueberry Plum Upside Down Cake

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Makes 1 – 9 inch round cake

1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 tsp cardamom (optional, can substitute with cinnamon)
1/2 tsp nutmeg
3 tablespoons butter
1/4 cup brown sugar
1/3 cup margarine
1 cup white sugar
1 egg
1 teaspoon vanilla extract
3/4 cup milk
4 black plums, pitted and thinly sliced
3/4 cup blueberries

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the flour, baking powder, spices, and salt. Set aside.
3. In the prepared pan, combine 3 tablespoons butter and brown sugar. Place pan inside the preheated oven until it bubbles (around 4-5 minutes).

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4. In a large bowl, cream together the 1/3 cup margarine and 1 cup white sugar until light and fluffy.

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Beat in the egg, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.

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5. Arrange plums around the edges of the prepared pan, overlapping slightly. Distribute the blueberries in the center and then evenly over the plums.

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Pour batter into prepared pan, covering fruit completely.

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6. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

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Allow to cool 25 minutes before flipping onto a new plate, right-side up .

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