Plum Blueberry Upside-Down Cake Recipe
This Plum Blueberry Upside-Down Cake is a visually stunning and delicious dessert featuring juicy black plums that turn a beautiful pink when baked, complemented by fresh blueberries arranged elegantly under a tender vanilla cake. Perfect for a seasonal treat, this cake combines a buttery brown sugar glaze with soft fruit and fluffy cake layers for a delightful and impressive dessert.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Total Time: 1 hr 10 mins
- Yield: 1 (9-inch) cake, serves 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Brown Sugar Glaze
- ¼ cup brown sugar
- 3 tablespoons butter
Cake Batter
- 1 cup white sugar
- 1/3 cup butter
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup milk
Fruit
- 4 black plums, pitted and thinly sliced
- ¾ cup blueberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-inch cake pan thoroughly to prevent sticking.
- Prepare Dry Ingredients: In a bowl, combine the all-purpose flour, baking powder, and salt; set this mixture aside for later use.
- Create Brown Sugar Glaze: In the prepared cake pan, combine the brown sugar and 3 tablespoons of butter. Place the pan in the preheated oven just until the butter melts and begins to bubble to create a caramel-like glaze, then remove and set aside.
- Make Cake Batter: Using an electric mixer, beat 1 cup of white sugar with 1/3 cup butter until the mixture is light and fluffy. Add in the egg and mix well, followed by stirring in the vanilla extract. Gradually beat in the flour mixture alternately with the milk, mixing just until combined to avoid overmixing.
- Arrange Fruit: Neatly arrange the sliced black plums around the edges of the prepared pan, slightly overlapping them. Distribute the blueberries evenly in the center of the pan to create a visually attractive fruit layer.
- Pour Batter and Bake: Pour the prepared batter over the arranged fruit in the pan, ensuring the fruit is completely covered. Bake in the oven for about 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before inverting onto a serving plate. Serve warm or at room temperature for best flavor and presentation.
Notes
- Use black plums for their color transformation during baking which enhances the cake’s visual appeal.
- You can substitute peaches for the plums and omit the blueberries for a different but equally delicious variation.
- Be sure not to overmix the batter to keep the cake light and tender.
- Allow the cake to cool slightly before inverting to prevent breaking or sticking.