Monday, July 9, 2012

Plum and Blueberry Upside-down Cake

I have a ton of plums in my fridge that I didn't think I could get through before they went bad. When we were invited to a potluck board game night this weekend, I figured it was the perfect excuse to try a new recipe.

Of course I didn't take any pictures of me making it or eating it, but trust me it was easy and delicious! Try it for yourself and see :)

Recipe slightly adapted from here
  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 3 tablespoons butter
  • 1/4 cup brown sugar
  • 1/3 cup butter
  • 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

1. Preheat oven to 350 degrees F. Grease and flour a 9 inch spring-form cake pan. Sift the flour, baking powder, salt and cinnamon into small bowl.
2. Melt 3 tablespoons butter and brown sugar in microwave. Spread mixture on bottom of pan.
3. In a large bowl, cream together the 1/3 cup butter and 1 cup 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.
4. 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. Invert onto a cake stand and allow to cool 15 minutes before serving.