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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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KDeeWidner August 05, 2012

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.

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barefootmommawv February 21, 2009

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.

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StacyMD187373 September 29, 2014

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!

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Suzy mom to 2 March 14, 2010

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.

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CampChatsworthCook September 11, 2009

I found the last of the autumn plums in the store the other day and made this little gem - it was lovely!! I cut the sugar down a bit and used yoghurt because I had no buttermilk and it still came out just fine. A lovely quick cake - thanks for sharing!

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Amanda in Adelaide May 30, 2009

I used frozen blueberries but otherwise followed the recipe as it. I got so many compliments on the cake! It was very moist and delicious. My new showpiece!

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stellanoctis May 09, 2009

This was delicious. I used blackberries instead of blueberries, and it worked really well. I will definitely be making this again.

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Quilting Shelby April 26, 2009

Excellent cake, great flavours, moist light sponge. FANTASTIC!

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Tulip-Fairy July 08, 2008

Holy smokes, this is so amazingly good. I was talking while baking and forgot to alternate the mixing but it still turned out awesome. I sliced the plums instead of halving and used fresh but frozen blueberries and it looked beautiful. The brown sugar makes it all carmely-if that's a word? And I don't keep buttermilk around so just added a couple teaspoons of vinegar to the milk. I will make this a lot, thank you!

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CharityAnn August 06, 2007
Fresh Plum & Blueberry Upside-Down Cake