Best Fresh Plum Blueberry Upside Down Cake Recipes

Fresh Plum & Blueberry Upside-Down Cake image

Provided by Tamibic2

Categories Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

12 tablespoons butter (1 1/2 sticks)
1/2 cup brown sugar
3 medium plums, halved, pitted &, thinly sliced
1/3 cup fresh blueberries
1 cup sugar
1 tablespoon lemon zest, grated
1 large egg
1 1/4 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup buttermilk

Steps:

Pre-heat oven to 350°F.
Place 6 tablespoons of melted butter in 9" round cake pan, add brown sugar and spread evenly on bottom.
Arrange plums around the pan overlapping and place blueberries in the center.
In large bowl, cream remaining butter with sugar and lemon zest, add egg and beat until combined.
In medium bowl, whisk together the flour, baking powder& salt.
Add flour mixture to butter mixture in three batches, alternating with the milk.
Pour batter into cake pan and spread evenly over plums.
Bake until a toothpick inserted in center of cake comes out clean- about 50 minutes.
Cool 10 minutes.
Let cool 10 minutes, then invert to plate.

Nutrition Facts : Calories 413, Fat 18.4, SaturatedFat 11.3, Cholesterol 70, Sodium 330.5, Carbohydrate 60.4, Fiber 0.9, Sugar 42.6, Protein 3.7

Fresh Plum and Blueberry Upside Down Cake - the Vegan Version image

Provided by Ex-Pat Mama

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

180 g vegan butter
130 g brown sugar
3 medium plums, sliced as thin as possible
55 g blueberries
3/4 cup soymilk
1 teaspoon lemon juice
1 tablespoon vegan egg replacer powder
3 tablespoons water
zest of one lemon
180 g white sugar
160 g flour
2 teaspoons baking powder
1/2 teaspoon salt

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!