This plum-blueberry upside-down cake, rippled with a fresh plum and blueberry streusel, can be enjoyed at any time of the day. Here’s how to make it.
The duet of plum and blueberry in this any-time-of-day upside-down cake is inspired, no doubt. Although you could have your way when it comes to the type of fruits. Apricots and cherries. Peaches and blueberries. Plums, plums, and more plums. See how that works? Reach for whatever resonates for you—or whatever’s in great abundance and dangerously ripe on your counter.–David Leite
Plum-Blueberry Upside-Down Cake FAQs
What should I do if my cake sticks to the pan?
Our testers had great success with the pan removal directions in the recipe, but, if you flip your cake and don’t hear the thunk of it releasing, simply soak a kitchen towel in very hot water, wring it out and drape it over the bottom of the pan for a few minutes. This should warm the cake enough to help it release. If a few pieces stick to the pan, carefully remove them from the pan and gently nudge back into place.
Can I use frozen blueberries?
Yes! Fresh or frozen will work fine here.
How should I store this cake?
The cooled cake can be covered and stored at room temperature for up to 2 days. For longer storage, wrap the cake tightly in plastic freeze for up to 3 months.
Plum-Blueberry Upside-Down Cake
For this plum-blueberry upside-down cake, sweet caramelized fruit crowns a tender sweet cake.
For the topping (a little confusing, as it’s initially on the bottom)
Make the topping
Melt the butter in a medium saucepan over low heat. Add the sugar and whisk until well blended. Pour the mixture into a 9-inch round cake pan with 2-inch-high sides, spreading it to evenly cover the bottom of the pan.
Lightly press the plums into the syrup in a circle along the edge of the pan. Spread the berries in the center of the pan. (You can set the pan aside to stand at room temperature for up to 3 hours.)
Make the cake
Preheat the oven to 350°F (176°C) and position the oven rack to the center position.
Sift the flour, baking powder, cinnamon, and salt into a bowl.
In another bowl, beat the butter until smooth. Gradually add the sugar to the butter and beat until well combined. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla.
Stir the dry ingredients and the milk alternately into the butter mixture in 3 additions, beginning and ending with the dry ingredients. Spoon the batter over the topping in the pan.
Bake the cake until the top is golden and firm and a tester inserted in the center comes out clean, about 55 minutes.
Let the cake cool in the pan on a wire rack for about 10 minutes.
Run a small sharp knife around the sides of the pan to loosen the cake. Place a plate or platter over the pan. Using oven mitts or pot holders, firmly grasp the pan and platter together, then turn them over. Let stand 3 minutes, then gently lift the pan off the cake.
Serve the cake warm or at room temperature with ice cream or whipped cream, if desired. The cake is, as most cakes, best served the day it is baked.
Serving: 1portionCalories: 347kcal (17%)Carbohydrates: 66g (22%)Protein: 5g (10%)Fat: 8g (12%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 63mg (21%)Sodium: 104mg (5%)Potassium: 262mg (7%)Fiber: 2g (8%)Sugar: 45g (50%)Vitamin A: 415IU (8%)Vitamin C: 6mg (7%)Calcium: 91mg (9%)Iron: 2mg (11%)
Recipe Testers’ Reviews
Originally published August 4, 2011