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A couple slices of plum-blueberry upside-down cake on a white plate with a knife resting on the edge of the plate.
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5 / 5 votes

Plum-Blueberry Upside-Down Cake

For this plum-blueberry upside-down cake, sweet caramelized fruit crowns a tender sweet cake.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 347

Ingredients

For the topping (a little confusing, as it's initially on the bottom)

  • 1 stick (4 oz) unsalted butter
  • 1/2 cup packed dark brown sugar
  • 4 plums, any variety, pitted and cut into 1/2-inch (12-mm) wedges
  • 1/2 pint blueberries

For the cake

  • 1 1/2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons (2 oz) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup plus 1 tablespoon milk, preferably whole milk
  • Vanilla ice cream or whipped cream, (optional)
US - Metric

Instructions

Make the topping

  • Melt the butter in a medium saucepan over low heat. Add the sugar and whisk until well blended. Pour the mixture into a 9-inch round cake pan with 2-inch-high sides, spreading it to evenly cover the bottom of the pan.
  • Lightly press the plums into the syrup in a circle along the edge of the pan. Spread the berries in the center of the pan. (You can set the pan aside to stand at room temperature for up to 3 hours.)

Make the cake

  • Preheat the oven to 350°F (176°C) and position the oven rack to the center position.
  • Sift the flour, baking powder, cinnamon, and salt into a bowl.
  • In another bowl, beat the butter until smooth. Gradually add the sugar to the butter and beat until well combined. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla.
  • Stir the dry ingredients and the milk alternately into the butter mixture in 3 additions, beginning and ending with the dry ingredients. Spoon the batter over the topping in the pan.
  • Bake the cake until the top is golden and firm and a tester inserted in the center comes out clean, about 55 minutes. 
  • Let the cake cool in the pan on a wire rack for about 10 minutes.
  • Run a small sharp knife around the sides of the pan to loosen the cake. Place a plate or platter over the pan. Using oven mitts or pot holders, firmly grasp the pan and platter together, then turn them over. Let stand 3 minutes, then gently lift the pan off the cake.
  • Serve the cake warm or at room temperature with ice cream or whipped cream, if desired. The cake is, as most cakes, best served the day it is baked.

Nutrition

Serving: 1portion | Calories: 347kcal | Carbohydrates: 66g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 104mg | Fiber: 2g | Sugar: 45g