Fresh Plum Blueberry Upside Down Cake
Indulge in the irresistible charm of this Fresh Plum Blueberry Upside Down Cake—a dessert that’s as stunning as it is delicious! Perfectly ripe plum slices and juicy blueberries create a vibrant fruity topping caramelized with a buttery brown sugar glaze that melts in your mouth with every bite. Beneath the sweet-tart fruit lies a tender, golden sponge cake made with simple pantry staples like vanilla, whole milk, and all-purpose flour. The upside-down baking method not only ensures a beautiful presentation but also infuses the moist cake with the rich flavor of the caramelized fruit. Ready in just about an hour, this showstopping dessert is ideal for summer gatherings, special occasions, or simply treating yourself to a slice of something extraordinary. Serve it warm, room temperature, or with a dollop of whipped cream for an unforgettable experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 0.33 cup light brown sugar
- 3 plums, sliced into 1/4-inch wedges
- 1 cup blueberries (fresh or frozen)
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.75 cup granulated sugar
- 6 tablespoons unsalted butter (softened)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 0.5 cup whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease the sides of a 9-inch round cake pan and line the bottom with parchment paper.
In a small saucepan, melt 6 tablespoons of unsalted butter over medium heat. Stir in the light brown sugar and cook for 1-2 minutes until smooth and bubbly. Pour this mixture into the prepared pan, spreading it evenly across the bottom.
Arrange the plum slices in a circular pattern on top of the caramel mixture, slightly overlapping each slice. Sprinkle the blueberries evenly over the plums and set the pan aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set the dry mixture aside.
In a large bowl, using a hand or stand mixer, cream the granulated sugar and softened unsalted butter until light and fluffy (about 2-3 minutes).
Beat in the eggs one at a time, followed by the vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
Pour the batter evenly over the fruit in the prepared pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes. Run a knife around the edges of the pan to loosen, then carefully invert the cake onto a serving platter.
Remove the parchment paper and allow the cake to cool completely before serving. Enjoy!
Nutrition Facts
Calories |
3186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.3 g | 203% | |
| Saturated Fat | 91.3 g | 456% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 759 mg | 253% | |
| Sodium | 1720 mg | 75% | |
| Total Carbohydrate | 429.0 g | 156% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 271.5 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 338 mg | 26% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1260 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
