Best Plum Raspberry Upside Down Cake Recipes

PLUM AND RASPBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375 degrees. Butter a round 8 1/2-inch by 2 1/2-inch springform pan; line with parchment paper. Melt 2 tablespoons butter; pour into pan. Using a sieve, sprinkle light-brown sugar evenly over the melted butter. Arrange plum halves cut side down on top of the brown sugar, squeezing in as many plums as possible to allow for shrinkage during baking. Fill in the gaps with raspberries; set aside.
• Sift together the flour, cinnamon, baking powder, baking soda, salt, and nutmeg; set aside. In an electric mixer fitted with the paddle attachment, cream the remaining 8 tablespoons butter and the sugar until light. Beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Add half the flour mixture, and beat until combined. Beat in the sour cream. Beat in the remaining flour mixture.
• Spoon cake batter on top of plums and raspberries, spreading evenly with a small spatula. Place the pan on a rimmed baking sheet to catch any juices; transfer to the oven, and bake until a cake tester inserted into the cake comes out clean, 60 to 70 minutes. Transfer to a wire rack to cool, about 1 hour. Run a knife around edge of pan to loosen cake. Remove ring; invert onto a serving plate. Serve slightly warm or at room temperature.

PLUM RASPBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees. Use 1 teaspoon of the butter to coat a 9-inch cake pan that is at least 2 inches deep. Place 4 tablespoons of the butter and the brown sugar in a small saucepan. Cook over low heat until melted, stirring to combine. Spread mixture over the bottom of the cake pan. Arrange the plum slices on top of the brown sugar mixture in concentric circles, skin side down. Arrange the raspberries, top side down, in the crevices between the plums. Set aside.
• Using an electric mixer, cream the remaining 8 tablespoons butter with the sugar until very light and fluffy. Add egg yolks and beat well. Add the vanilla to the milk. Combine the flour and baking powder. Add the flour mixture alternately with the milk mixture, beginning and ending with flour, until just combined.
• Beat the egg whites until foamy. Add the cream of tartar. Beat until the whites hold soft peaks. Fold into the batter until just combined. Spread the batter over the fruit in the pan. Bake until the cake springs back in the center, about 50 minutes to 1 hour. Remove from oven. Let the cake stand in the pan for 5 to 10 minutes. Turn out onto a cake plate. Replace any fruit that sticks to the pan. Serve warm, with cream that is softly whipped with a little sugar and vanilla.

PLUM AND RASPBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat over to 375 Butter an 8 inch springform pan and line with parchment paper. Melt 2 Tbsp butter and pour into pan. Sprinkle light brown sugar evenly over the melted butter. Arrange plum halves, cut side down and fill the gaps with raspberries. Sift the dry ingredients. Cream 8 Tbsp butter, and sugar, then add vanilla and egg yolks. Add half the flour mixture. Beat in sour cream then add the rest of the flour. Spoon batter over fruit. Place the pan in the oven and bake for 50-60 mins.