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Plum Blueberry Upside Down Cake
Prep
30 mins
Cook
40 mins
Servings
12
Difficulty
Hard
This plum blueberry upside down cake is one of my favorite summer desserts to whip up when fresh fruit is at its peak. The beauty of this recipe is how simple and quick it comes together, taking just over an hour from start to table. I love using plums and blueberries because they're naturally sweet, so you don't need much added sugar, plus blueberries are packed with antioxidants that make this indulgence feel a little more wholesome. The caramelized fruit topping creates this gorgeous, jeweled finish that looks far more impressive than the minimal effort required. It's perfect for impressing guests without spending hours in the kitchen.
Ella x
Ingredients
- 11 ¼ cups all-purpose flour
- 11 ½ teaspoons baking powder
- ¼ teaspoon salt¼ teaspoon salt
- 33 tablespoons margarine
- ¼ cup brown sugar¼ cup brown sugar
- ⅓ cup margarine⅓ cup margarine
- 11 cup white sugar
- 11 egg
- 11 teaspoon vanilla extract
- ¾ cup milk¾ cup milk
- 44 black plums, pitted and thinly sliced
- ¾ cup blueberries¾ cup blueberries
Detail level
Instructions
- 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch cake pan. Combine the flour, baking powder and salt. Set aside.
- 2
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.
- 3
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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