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Blueberry-Plum Upside-Down Cake

July 9, 2011

Blueberry-Plum Upside-Down Cake

Blueberry-Plum Upside-Down Cake

This is my first for a few different reasons.  My first first is plums.  It is my first time baking with plums.  My second first is, David Lebovitz.  This is the very first time I have baked with David Lebovitz.  Well, with his recipes.  I am very impressed.  His books are amazing.  Do you follow his blog?  You should check it out, it’s inspiring and full of wisdom.

Oh, I have told you a tale.  I have baked with plums before with my Mini Nectarine and Plum Tarts, huh.  How do you like that?

This recipe is quite similar to the Rhubarb n’ Raspberry Upside-Down cake I made not to long ago.  There is a slight variation in the cake batter technique.  This blueberry-plum upside-down cake does not require separating the eggs and beating the egg white and then folding them in to lighten the batter.  This recipe is simple.  It is easy.  It is straight to the point.  No fiddling with separating eggs, just throw them right in and beat!  I love it.  The best part about this is that the results are almost identical.  The cake is moist, fluffy and delicious.

Ingredients and Directions for Blueberry-Plum Upside-Down Cake

Ingredients and Directions for Blueberry-Plum Upside-Down Cake

1.  Ingredients

For the Topping

3 tablespoons butter

3/4 cup packed light brown sugar

1/2 cup fresh blueberries

6-8 plums, halved, pitted and cut into 1/2-inch slices

For the Cake

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 cup butter, room temperature

3/4 cup sugar

1 teaspoon vanilla

2 eggs, room temperature

1/2 cup milk, room temperature

Preheat the oven to 350 F.

To Prepare the topping

2.  Place the 3 tablespoons of butter into a small sauce pan and melt over low heat.

3.  Add the brown sugar and stir until the sugar is thoroughly moistened.  Remove from heat and allow to cool slightly.

4.  Evenly pour the sugar mixture into a 9-inch round cake pan making sure to reach the edges.

5.  Arrange the plum slices over the brown sugar in overlapping concentric circles, or just scatter them in an even layer.  Strew the remaining blueberries on top of the plums.  Set aside.

To Prepare the cake

6.  In a small bowl, whisk together the flour and baking powder.

7.  In the bowl of your electric mixer fitted with the paddle attachment beat together the butter and the sugar on medium speed until the mixture is light and fluffy, 3 to 5 minutes. Add the eggs and vanilla beating until completely incorporated.  Gradually mix in half of the flour mixture.  Stir in the milk followed by the rest of the flour mixture and mix just until combined.

8.  Scrape the batter on top of the fruit in the pan and smooth it into an even layer.  Bake until golden brown and a toothpick inserted in the center comes out clean, about 40-45 minutes.

Allow to cool for 10 minutes.  Run a knife around the sides of the cake to help loosen it from the pan.  Invert a serving plate over the pan.  Wearing oven mitts, grasp both the pan and the plate and turn them over together.  Carefully lift off the pan.

Makes one 9-inch cake

From Ready for Dessert by David Lebovitz

Blueberry-Plum Upside-Down Cake

Blueberry-Plum Upside-Down Cake

This cake is easily adapted with any variation of stone fruit or berry that is in season.  Don’t be afraid to try something new!

From our kitchen to yours,
Sydney Jones

4 Comments leave one →
  1. July 9, 2011 7:38 pm

    The pictures are great. You have a lovely blog.

  2. July 10, 2011 1:33 am

    This sounds amazing! Definitely going to have to give it a try! Thanks for the recipe!

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