Fresh Plum & Blueberry Upside-Down Cake

Tamibic2's Note:

This is such a beautiful and easy cake! I was so excited when I flipped it over and WOW - it really is impressive! I can't wait until my husband comes home to see/eat it!

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Servings: 8

• 12 tablespoons butter (1 1/2 sticks)
• 1/2 cup brown sugar
• 3 medium plums, halved, pitted &, thinly sliced
• 1/3 cup fresh blueberries
• 1 cup sugar
• 1 tablespoon lemon zest, grated
• 1 large egg
• 1 1/4 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup buttermilk

Directions:

1. Pre-heat oven to 350°F.
2. Place 6 tablespoons of melted butter in 9" round cake pan, add brown sugar and spread evenly on bottom.
3. Arrange plums around the pan overlapping and place blueberries in the center.
4. In large bowl, cream remaining butter with sugar and lemon zest, add egg and beat until combined.
5. In medium bowl, whisk together the flour, baking powder& salt.
6. Add flour mixture to butter mixture in three batches, alternating with the milk.
7. Pour batter into cake pan and spread evenly over plums.
8. Bake until a toothpick inserted in center of cake comes out clean- about 50 minutes.
9. Cool 10 minutes.
10. Let cool 10 minutes, then invert to plate.

Reviews

[KDeeWidner]

This is such an easy cake recipe & it was delishious! I don't have a 9" cake pan so I used an 8" cast iron skillet & it worked great. Thanks for posting.

[Suzy mom to 2]

Wow! We made this gluten free by using Annalise Roberts' cake flour mix plus 1/2 tsp xanthan gum, and it was superb! :-) I have made this with several kinds of fruit, even a chocolate-cake with bananas version, it's a big hit every time!!! Thank you!

[CampChatsworthCook]

Made for my husband's 60th birthday and again a week later for a dinner party. Used one of my trusty cast iron skillets and it was delish. While it may be dark on the fruity top because of the cast iron I rather liked it that way. The cake itself was wonderfully white and tender thanks to the buttermilk. Served warm with a little vanilla ice cream....it doesnt get any better than this.