Best 3 Plum Blueberry Upside Down Cake Recipes
Indulge your taste buds with our delectable Plum Blueberry Upside-Down Cake, a symphony of sweet and tangy flavors enveloped in a tender, golden crust. This classic dessert features a stunning arrangement of fresh plums and blueberries, caramelized to perfection with a hint of cinnamon and dotted with brown sugar. Beneath this vibrant fruit topping lies a moist and fluffy vanilla cake batter, infused with the essence of lemon zest and vanilla extract. Discover the secrets behind this delightful treat, from preparing the caramelized fruit to achieving the perfect balance of flavors in the cake batter. We'll guide you through every step of the process, ensuring a stunning presentation that will impress your friends and family. Unleash your inner baker and embark on a culinary journey that leads to a slice of pure bliss.
Check out the recipes below so you can choose the best recipe for yourself!
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!!!
Provided by BLONDINI2
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 35.9 g, Cholesterol 17 mg, Fat 8.8 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 196.4 mg, Sugar 25.1 g
PLUM BLUEBERRY UPSIDE-DOWN CAKE
This moist and delicious cake turns out of the pan with a sweet, jamlike layer of fruit on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h5m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. Lightly butter an 8-inch round cake pan (2 inches deep); line bottom with parchment paper. Melt 2 tablespoons butter and pour into pan; swirl to coat paper. Sprinkle 1/2 cup brown sugar evenly over butter. Arrange plum evenly in pan, then add blueberries, filling in any gaps.
- In a large bowl, using an electric mixer, beat 8 tablespoons butter and 1/2 cup brown sugar on high until light and fluffy, about 3 minutes. Beat in egg, egg white, and orange zest until combined. In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. With mixer on low, beat flour mixture into butter mixture until combined. Beat in buttermilk and vanilla until smooth.
- Transfer batter to pan. Tap pan firmly on counter several times to remove air bubbles; smooth top.
- Bake until cake is deep golden brown, juices are bubbling around edge, and a toothpick inserted in center comes out clean, about 45 minutes, rotating pan halfway through. Let cake cool in pan on a wire rack, 1 hour. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature. (Store, covered, at room temperature, up to 2 days.)
Nutrition Facts : Calories 315 g, Fat 14 g, Fiber 1 g, Protein 4 g, SaturatedFat 8 g
FRESH PLUM AND BLUEBERRY UPSIDE DOWN CAKE - THE VEGAN VERSION
Make and share this Fresh Plum and Blueberry Upside Down Cake - the Vegan Version recipe from Food.com.
Provided by Ex-Pat Mama
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F or 180°C
- In a small skillet, melt half of the butter, 90 grams. Pour into a lined 9 inch cake pan.
- Add the brown sugar and stir it evenly across the surface of the pan.
- Arrange the plum slices around the edge of the pan in a couple of overlapping layers. Place the blueberries in the center.
- Measure out the soy milk. Add in the lemon juice which will curdle it! Whisk in the vegan egg replacer powder and the water until completely combined.
- Get out the Thermomix! Combine the remaining butter, 90 grams - the sugar and the lemon zest. Blitz until combined. 5-10 seconds/speed 5.
- Add the flour, baking powder and salt. Pour the soy milk/egg replacer mixture over all. Mix 20 seconds/speed 4. Scrape down sides. Mix 10 second/speed 3.
- Pour batter over plums and blueberries.
- Bake at 350°F or 180°C until a cake tester comes out clean - about 50 minutes.
- Let rest in pan 10 minutes, then invert onto the serving dish. Beautiful!
Nutrition Facts : Calories 109.5, Fat 0.5, SaturatedFat 0.1, Sodium 168.6, Carbohydrate 24.7, Fiber 0.8, Sugar 13.5, Protein 2
Tips:
- To ensure the cake bakes evenly, preheat the oven to 350°F (175°C) before beginning the recipe
- Use a 10-inch ovenproof skillet to make the cake. This will allow the cake to spread out evenly and cook through properly.
- Generously grease the bottom and sides of the skillet with butter to prevent the cake from sticking.
- Use a combination of fresh blueberries and plums for the best flavor and texture. If fresh fruit is unavailable, frozen fruit can be used instead.
- Slice the plums thinly so that they cook evenly. If the plums are too thick, they may not cook through before the cake is done.
- Sprinkle the brown sugar over the fruit before adding the cake batter. This will help to create a caramelized crust on the top of the cake.
- Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 5 minutes before inverting it onto a serving plate. This will help to prevent the fruit from falling off the cake.
- Serve the cake warm with a scoop of vanilla ice cream or whipped cream.
Conclusion:
This plum blueberry upside-down cake is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet plums, tart blueberries, and a moist vanilla cake is sure to please everyone at your table. So next time you're looking for a simple but impressive dessert, give this recipe a try.
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