Looking to use some plums ripening on the counter, I searched and found this very colorful Plum Blueberry Upside Down Cake recipe. Thinly sliced plums surround a center of blueberries. It has just the right amount of sweetness from the fruit and glazed topping making for the lovely tender cake.
You can see just how nice the cake texture is and the lovely fruit that glazes the top. A unique combination of fruit and works well. I baked it in the suggested 9-inch pan and placed the pan on a cookie sheet because the batter seemed a bit high. I was happy the cake did not spill over the rim but it came close.
Plum Blueberry Upside Down Cake
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons margarine
- 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
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch cake pan. Combine the flour, baking powder and salt. Set aside.
In the prepared pan, combine 3 tablespoons margarine and brown sugar. Place pan inside the preheated oven until the margarine melts and begins to bubble. Set aside. In a large bowl, cream together the 1/3 cup margarine and 1 cup white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Arrange plums around the edges of the prepared pan, overlapping slightly. Distribute the blueberries in the center. Pour batter into prepared pan, covering fruit completely. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes before serving.
Amount Per Serving (12) Calories: 229