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    You are in: Home / Baking / Fresh Plum & Blueberry Upside-Down Cake Recipe
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    Fresh Plum & Blueberry Upside-Down Cake

    Fresh Plum & Blueberry Upside-Down Cake. Photo by barefootmommawv

    1/3 Photos of Fresh Plum & Blueberry Upside-Down Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    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!

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on August 05, 2012


      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.

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    • on February 21, 2009


      Wow!! What a moist cake. It has great flavors. Very easy to make. I will be making this again. I wanted to mention that I used my iron skillet to make this. I think thats why it turned out so dark. Thank You for posting.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 29, 2014


      Pretty and quite tasty! My husband even said "better than what I expected" ;) I had rather large plums, so just used 2 and one was really juicy. All my blueberries floated to the top (bottom when turned over). Had to use the cake flour sub (used 2 Tbsp cornstarch and filled in the rest with AP flour) and used lemon extract in place of lemon zest. Oh, and used buttermilk powder/water. With all those subs, it still turned out well.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)


    Nutritional Facts for Fresh Plum & Blueberry Upside-Down Cake

    Serving Size: 1 (143 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 413.0
    Calories from Fat 165
    Total Fat 18.3 g
    Saturated Fat 11.3 g
    Cholesterol 69.9 mg
    Sodium 330.4 mg
    Total Carbohydrate 60.3 g
    Dietary Fiber 0.9 g
    Sugars 42.5 g
    Protein 3.7 g

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