Plum and Blueberry Upside Down Cake
At our house we love sweets. So we make a lot of pies because it's just so darn easy. Apple pies, pear pies, peach cobblers, blackberry cobblers ... We love making just about any kind you can think of, especially with some amazing homemade ice cream! How much healthier can dessert get? Fresh fruit, real ingredients, and homemade ice cream is about as good as it gets.
But sometimes we crave just a little bit more, so we make brownies, muffins, and cakes as well. This recipe kind of gives us everything we want from a dessert. Not only is it the moist sweet cake on the bottom, but it's the gooey yummy tart fruit on top that really makes this dessert great. And it's just incredibly beautiful to boot.
Cook Time
Ingredients
- 4 large black plums, sliced
- 3/4 cup blueberries
- 3 tablespoons + 1/3 cup butter, separated
- 1 cup sugar
- 1/4 cup brown sugar
- 1 1/4 cup flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla
- 3/4 cup milk
Instructions
- Preheat oven to 350 degrees F. Generously spray a 9 inch cake pan with cooking spray.
- In a small saute pan on the stove, heat your 3 tablespoons of butter and your brown sugar until the butter is melted and begins to boil. Pour this into the bottom of your sprayed cake pan and evenly distribute it across the bottom of the pan. Set aside to cool.
- In one small bowl, combine your flour, baking powder and salt and set aside.
- In another larger bowl cream together your 1/3 cup of butter and your 1 cup of sugar, with a hand mixer, until light and fluffy.
- In that same bowl with your sugar mixture, beat your egg and vanilla, and then add in your flour mixture and milk. Mix well.
- At this point, cut into each of your plums and slice them super thin.
- Arrange them around the edges of the bottom of your cake pan, overlapping them just slightly, and then pour your blueberries into the center. Make sure that the entire bottom of your cake pan is covered in fruit.
- (Make it pretty because this is going to be the top of your cake when it's done.)
- Finally, pour the batter you've created over the top of your fruit, covering it completely.
- Pop it into the oven and bake it for about 40 minutes, until a toothpick inserted into the center comes out clean.
- Upon removing from the oven, immediately run a knife around the sides of the pan in order to loosen cake and make sure it's not sticking anywhere.
- Place a heatproof serving plate upside down onto the top of the pan, and turn the plate and the cake pan upside down to distribute your cake to the serving plate.
- Make sure to leave the pan on top of the cake for at least 5 minutes so the brown sugar topping can drizzle over the top of the cake.
- After 5 minutes, you can safely remove the cake pan.
- Feel free to serve your delicious cake warm or cold. Yummy!
Nutritional Information
| Nutrition Facts | |
|---|---|
| Serving size: 1/12 of a 9 inch square cake | |
| Calories | 229 |
| Calories from Fat | 81 |
| % Daily Value * | |
| Fat 9 g | 14% |
| Carbohydrates 36 g | 12% |
| Fiber 1 g | 4% |
| Protein 3 g | 6% |
| Cholesterol 19 mg | 6% |
| Sodium 196 mg | 8% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Personal Review
Some people like to make their upside down cakes with regular cake mixes. That's definitely a super easy way to do the same thing, but we like making our recipes from scratch.
Any cake mix would do. Same recipe: brown sugar mixture on the bottom, then fruit, then chosen cake mix. Chocolate cake is amazing with this recipe, and substitute in cherries or raspberries rather than blueberries for another great version.
Fruit that's great with white or yellow cake would definitely be peaches, apples, and cranberries. There are so many great versions, it's hard to go wrong.
When using this recipe as is, it's important to use black plums. They turn pink when cooked for a really gorgeous display. Any other type of plums will look more like peaches. They'll still taste great but won't be nearly as beautiful.
I really think my husband loves it when I make the "fancy" desserts for him, because we can have pie and ice cream any night. What's funny though, is even though this dessert looks really fancy, it's no more difficult to make than our normal desserts. But don't tell him that.
I recommend this one to everyone! Why have another pineapple upside down cake, when you can have one adorned with beautiful plums and blueberries?
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