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- Dish type
- Cakes with fruit
- Berry cake
- Blueberry cake
This is a pretty and versatile cake. You can also omit the blueberries, which makes a delicious plum cake!
413 people made this
- 150g (5 oz) plain flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 50g (2 oz) butter
- 50g (2 oz) dark brown soft sugar
- 75g (3 oz) butter
- 200g (7 oz) caster sugar
- 1 egg
- 1 teaspoon vanilla essence
- 175ml (6 fl oz) milk
- 4 plums, stones removed and thinly sliced
- 125g (4¼ oz) blueberries
MethodPrep:30min ›Cook:40min ›Ready in:1hr10min
- Preheat oven to 180 C / Gas mark 4. Grease a 23cm (9 in) round cake tin. Combine the flour, baking powder and salt in a bowl. Set aside.
- In the prepared tin, combine 50g butter and brown sugar. Place tin inside the preheated oven until the butter melts and begins to bubble. Remove from oven and set aside.
- In a large bowl, cream together 75g butter and caster sugar until light and fluffy. Beat in the egg, then the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Arrange plums around the edges of the prepared tin, overlapping slightly. Distribute the blueberries in the centre. Pour batter into prepared tin, covering fruit completely. Bake in the preheated oven for 40 minutes, or until a cocktail stick inserted into the centre of the cake comes out clean. Allow to cool 15 minutes before serving.
Reviews & ratingsAverage global rating:(376)
Reviews in English (309)
A gorgeous cake! Pretty and extremely yummy!The fruit was sweet and delicious an the cake was stodgy and scrummy!It's was easy to make with an impressive out come.Thanks!-12 Sep 2011
Totally devine, whole family loved it. Will definitely make it again.-25 Aug 2011
Great cake, easy to make but what an impressive result. Baked it twice in one week-31 May 2012
Plum Blueberry Upside Down Cake
This is a very pretty cake. Make sure to use black plums as they will turn pink when they bake and will look beautiful. The plums and blueberries can be replaced with peaches. You can also leave out the blueberries which makes a delicious plum cake! Enjoy.
Original recipe makes 1 – 9 inch round cake
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons margarine
1/4 cup brown sugar
1/3 cup margarine
1 cup white sugar
1 teaspoon vanilla extract
3/4 cup milk
4 black plums, pitted and thinly sliced
3/4 cup blueberries
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch cake pan. Combine the flour, baking powder and salt. Set aside.
- In the prepared pan, combine 3 tablespoons margarine and brown sugar. Place pan inside the preheated oven until the margarine melts and begins to bubble. Set aside. In a large bowl, cream together the 1/3 cup margarine and 1 cup white 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.
- 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. Allow to cool 15 minutes before serving.
Calories: 229 kcal
Carbohydrates: 35.9 g
Cholesterol: 19 mg
Fat: 8.8 g
Fiber: 0.9 g
Protein: 2.7 g
Sodium: 196 mg
Plum Blueberry Upside-Down Cake recipe - Recipes
When friends visit, cake is eaten and usually in its entirety. Our close friend Luke and Anne came for a visit and Anne and I love to cook together so baking was on the agenda and this… Plum Upside Down Cake was the result.
Some friends walk together, grab coffee together, or shop together but Anne and I we usually cook, and it’s usually something adventurous. This cake creation started with a trip to my friend Maria‘s house to pick fresh plums. We climb a tall ladder and loaded up our tote bags with tart plums, eating a few along the way.
After our foraging, we returned to the kitchen to stir up a easy cake with this caramel-y plum topping. In the oven it went, then out to rest while we headed out for dinner. Later that evening it was devoured all but one last piece (which was lucky for me so I could snag a few photographs for you.
I must admit, sometimes I plan ahead better when I want to photograph a recipe for the blog but other times, recipes are born on an afternoon such as this one, with no forethought or blogging agenda. But I couldn’t resist sharing this with you so the last piece became my subject and I snapped a few photos so this recipe and our special afternoon could be remembered.
Here are a few past creations from Anne and I’s cooking adventures:
this recipe for Plum Upside Down Cake is from Epicurious & Bon Appetit
Plum Upside-Down Cake
1. Preheat the oven to 350°F. Grease a 9-inch round baking pan (I use vegetable shortening).
2. Combine the butter, brown sugar, and cinnamon in a small saucepan. Place over medium heat and cook until the butter is melted, stirring until smooth. Pour the mixture into the prepared cake pan, spreading to coat evenly.
3. Arrange the plum slices in a single layer in concentric circles over the brown sugar mixture. (I make one circle in the center and one around the edges.)
4. Stir together the flour, baking powder, and salt in a small bowl. Set aside.
5. Beat the granulated sugar and mayonnaise with an electric mixer until creamy. Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the sugar mixture alternately with the milk, beginning and ending with the flour mixture. Beat in the extracts.
6. Pour the batter evenly over the plums. Bake the cake at 350°F for 40 to 45 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes.
7. Run a knife around the edge and immediately turn out the cake onto a rimmed cake plate or platter. Serve warm or at room temperature.
Serv. Size: 1 square, Servings: 16
Macros per serving: 6g carbs (excluding erythritol sweetener), 13g fat, 5g protein, 3g fiber
Amount Per Serving (including erythritol sweetener): Calories 160, Fat Cal. 120, Total Fat 13g (20% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 125mg (5% DV), Total Carb. 15g (5% DV), Fiber 3g (12% DV), Sugars 2g, Protein 5g, Vitamin A (6% DV), Vitamin C (2% DV), Calcium (8% DV), Iron (4% DV), Vitamin D (2% DV).
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons margarine
- 1/4 cup brown sugar
- 1/3 cup margarine
- 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 (175 degrees C). Grease a 9 inch cake pan. Combine the flour, baking powder and salt. Set aside.
2 In the prepared pan, combine 3 tablespoons margarine and brown sugar. Place pan inside the preheated oven until the margarine melts and begins to bubble. Set aside. In a large bowl, cream together the 1/3 cup margarine and 1 cup white 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.
3 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. Allow to cool 15 minutes before serving.
Blueberry Upside Down Cake recipes
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How to make Upside Down Cake with Plums
Again, there are two main steps in making this cake:
- First, roasting the plums in a lemon and brown sugar caramel and placing them at the bottom of your pan.
- Second, preparing the almond cake batter and pouring it over the plums
How to caramelise plums
There are a few ways to make a caramel, but when using Brown Sugar like here, it is important to add the liquid ingredients at the same time as the sugar.
Brown sugar tends to burn much quicker than white sugar, so by adding a liquid, you are delaying this effect.
To make the brown sugar caramelised plums:
- Wash and slice your plums in half, removing the stones.
- Place the Brown Sugar, Butter and Lemon Juice in a large non-stick skillet. Turn on low/medium heat and leave to melt together.
- Stir to make sur all the ingredients are combined, the place the sliced side of the plums over the caramel.
- Leave it to caramelise for 5 to 10 minutes, depending on how far you want to push your caramel. Be careful not to leave it on the heat for too long though or it will start to burn. You want the plums to be soft, but not falling apart.
Once your plums are nicely roasted, place them at the bottom of a lined 9"/23cm Pan (I used a Springform Pan) and cover with any remaining caramel. Set aside while you prepare the cake batter.
Note that if using a springform pan, make sure it seals properly. The caramel tends to leak through the pan if not well sealed. I usually place a flat tray lined with baking paper in the oven under the cake pan to collect any leaking caramel and avoid any dripping/burning inside your oven.
Upside Down Cake Batter
This Almond based cake batter follows the classic Creaming Method, where Sugar and very soft Butter and 'creamed' (mixed) until pale and fluffy.
How to make this upside down cake batter:
- With the paddle attachment of your stand mixer (or hand mixer), cream the very Soft Butter and Brown Sugar for about 5 minutes. It needs to turn into a paler colour and be very fluffy.
- Add the Eggs one at the time, then the Vanilla Extract. I personally prefer to whisk the eggs together in a separate bowl and add the pre-whisked eggs a little bit at the time, but it is optional.
- In a separate bowl, sift in all the dry ingredients.
- Add about half of the dry ingredients to the wet batter, then the milk, then the rest of the dry ingredients. Stir until combined, but don't overwork it.
The final step is to pour the batter over the roasted plums. Because it is a relatively thick batter, I found it easier to use a tablespoon and add a little bit of batter all over the plums.
Then I used a spatula so carefully smooth out the batter if needed. Try to be gentle here, as you do not want to move the plums under the batter too much.
How to Make a Plum Cake
Though it does take a bit of work to slice the plums, this pretty plum cake is easy to make. The ingredients needed to make this fresh plum cake from scratch are basic baking ingredients.
- Plums. There are many varieties of plums, you can use your favourite for this recipe, just make sure the fruit is ripe but still firm.
- Unsalted butter
- Brown sugar
- Sour cream
- One egg
- Vanilla extract
- Baking soda
- Ground cinnamon, cardamom and ginger, though you don't need to use all three spices if you don't have them or there is one you don't like!
If you take the time to arrange the plum slices by slightly overlapping them in concentric circles on top of the brown sugar and butter, the cake comes out looking beautiful.
Tips for successful cake making:
- When slicing the plums try and get even slices.
- I like to melt the butter in the cake pan in the oven as it's warming up. Once the butter is melted just add the brown sugar and spread it evenly over the bottom of the pan.
- When adding the cake batter over the plums, make sure to gently spread the batter so that you don't disrupt the pattern of plums.
- Let the cake cool in the pan on a cake rack for 10 to 15 minutes before running a knife around the edges of the cake and inverting the cake onto a serving plate.
- Serve the cake warm or at room temperature. If placing leftovers in the refrigerator, let the cake come to room temperature before serving.
This is a great recipe to use when you feel like being creative. If you can't find plums, try making this cake with fresh peaches, nectarines or pineapple. You can easily switch the fruit portion to what's in season and to suit your tastes.
How to Serve:
Serve this cake warm or room temperature with vanilla ice cream or whipped cream.
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