Plum Blueberry Upside Down Cake

SUBMITTED BY: BLONDINI2 PHOTO BY: ksenya

"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!!!"

RECIPE RATING:

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PREP TIME	30 Min
COOK TIME	40 Min
READY IN	1 Hr 10 Min
Original recipe yield 1 - 9 inch round cake

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

DIRECTIONS

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.

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REVIEWS

Reviewed on Oct. 6, 2007 by twinboys

Excellent recipe - I have probably made this a dozen times so have these suggestions..... The... MORE

Reviewed on Aug. 4, 2003 by JARRETTJAGS

YUM!! I made this and it was a hit!! The only thing I will do different next time is mix all... MORE

Reviewed on Sep. 8, 2006 by MrsH

I was surprised at how good this turned out...didn't have any blueberries so I just used... MORE

Reviewed on Aug. 30, 2005 by RueBarbe

Very pretty (looks impressive!) & tastes good. The glaze makes the fruit very sweet, but... MORE

Reviewed on Sep. 8, 2006 by JYHICKS

great treat! I used pluots instead of plums since I had them on hand and changed the vanilla... MORE

Reviewed on Jul. 20, 2005 by SarahT

Great Recipe! I used all plums and substituted about 2/3 of the butter with applesauce. The... MORE

Reviewed on Jul. 21, 2006 by KB

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.

KB
Jul. 21, 2006

Like many others, this was my first attempt at au upside down cake, and I have to say the recipe is very straightforward and easy to follow. Unfortunately, my pan was not up to the task. I had bought a new 9 1/2 inch Wilton springform pan for the occasion and failed to test it before using it. When I melted the butter/brown sugar (which I doubled after reading earlier comments) in the pan, the butter leaked out of the bottom of the pan and all over the foil I keep on the bottom of the oven. I have since read you should test spring pans to make sure they hold water before use, and this one definately didn't, so I will be exchanging it. Despite this rocky start, however, the cake turned out quite well. Not as pretty as the recipe pic, probably because of the topping fiasco, but very tasty. I did increase the flour by about two tablespoons so I could throw a handful of chopped plums and a handful of blueberries into the batter and that worked very well. I also added 1/3 cup of walnut pieces to the batter for a little more texture. I took a couple of pics before and after baking and will see if I can post them. In any event, this is definately a recipe worth trying and I will be making it again.

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8 users found this review helpful

Like many others, this was my first attempt at au upside down cake, and I have to say the... MORE