Fresh Plum And Blueberry Upside Down Cake The Vegan Version Recipes

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PLUM BLUEBERRY UPSIDE DOWN CAKE



Plum Blueberry Upside Down Cake image

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!!!

Provided by BLONDINI2

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
3 tablespoons margarine
¼ cup brown sugar
⅓ cup margarine
1 cup white sugar
1 egg
1 teaspoon vanilla extract
¾ cup milk
4 black plums, pitted and thinly sliced
¾ cup blueberries

Steps:

  • 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.

Nutrition Facts : Calories 229.2 calories, Carbohydrate 35.9 g, Cholesterol 17 mg, Fat 8.8 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 196.4 mg, Sugar 25.1 g

PLUM BLUEBERRY UPSIDE-DOWN CAKE



Plum Blueberry Upside-Down Cake image

This moist and delicious cake turns out of the pan with a sweet, jamlike layer of fruit on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h5m

Number Of Ingredients 14

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
1 cup packed light-brown sugar
1 large firm but ripe black plum, cut into 1/2-inch wedges
1 1/2 cups blueberries (7 ounces)
1 large egg
1 large egg white
1 tablespoon finely grated orange zest
1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon poppy seeds
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup buttermilk
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 375 degrees. Lightly butter an 8-inch round cake pan (2 inches deep); line bottom with parchment paper. Melt 2 tablespoons butter and pour into pan; swirl to coat paper. Sprinkle 1/2 cup brown sugar evenly over butter. Arrange plum evenly in pan, then add blueberries, filling in any gaps.
  • In a large bowl, using an electric mixer, beat 8 tablespoons butter and 1/2 cup brown sugar on high until light and fluffy, about 3 minutes. Beat in egg, egg white, and orange zest until combined. In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. With mixer on low, beat flour mixture into butter mixture until combined. Beat in buttermilk and vanilla until smooth.
  • Transfer batter to pan. Tap pan firmly on counter several times to remove air bubbles; smooth top.
  • Bake until cake is deep golden brown, juices are bubbling around edge, and a toothpick inserted in center comes out clean, about 45 minutes, rotating pan halfway through. Let cake cool in pan on a wire rack, 1 hour. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature. (Store, covered, at room temperature, up to 2 days.)

Nutrition Facts : Calories 315 g, Fat 14 g, Fiber 1 g, Protein 4 g, SaturatedFat 8 g

FRESH PLUM KUCHEN



Fresh Plum Kuchen image

In late summer when plums are in season, this tender fruit-topped cake is delectable! The plum slices look so appealing arranged in circles on top. For variety, I sometimes substitute fresh pear or apple slices instead. -Anna Daley, Montague, Prince Edward Island

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 10

1/4 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1 cup all-purpose flour
1 teaspoon baking powder
1/4 cup whole milk
1 teaspoon grated lemon zest
2 cups sliced fresh plums (about 4 medium)
1/2 cup packed brown sugar
1 teaspoon ground cinnamon

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine flour and baking powder; add to the creamed mixture alternately with milk, beating well after each addition. Add lemon zest. Pour into a greased 10-in. springform pan. Arrange plums on top; gently press into batter. Sprinkle with brown sugar and cinnamon. , Place pan on a baking sheet. Bake at 350° for 40-50 minutes or until top is golden and a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; remove sides. Cool on a wire rack.

Nutrition Facts : Calories 185 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 89mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

FRESH PLUM & BLUEBERRY UPSIDE-DOWN CAKE



Fresh Plum & Blueberry Upside-Down Cake image

This is such a beautiful and easy cake! I was so excited when I flipped it over and WOW - it really is impressive! I can't wait until my husband comes home to see/eat it!

Provided by Tamibic2

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

12 tablespoons butter (1 1/2 sticks)
1/2 cup brown sugar
3 medium plums, halved, pitted &, thinly sliced
1/3 cup fresh blueberries
1 cup sugar
1 tablespoon lemon zest, grated
1 large egg
1 1/4 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup buttermilk

Steps:

  • Pre-heat oven to 350°F.
  • Place 6 tablespoons of melted butter in 9" round cake pan, add brown sugar and spread evenly on bottom.
  • Arrange plums around the pan overlapping and place blueberries in the center.
  • In large bowl, cream remaining butter with sugar and lemon zest, add egg and beat until combined.
  • In medium bowl, whisk together the flour, baking powder& salt.
  • Add flour mixture to butter mixture in three batches, alternating with the milk.
  • Pour batter into cake pan and spread evenly over plums.
  • Bake until a toothpick inserted in center of cake comes out clean- about 50 minutes.
  • Cool 10 minutes.
  • Let cool 10 minutes, then invert to plate.

Nutrition Facts : Calories 413, Fat 18.4, SaturatedFat 11.3, Cholesterol 70, Sodium 330.5, Carbohydrate 60.4, Fiber 0.9, Sugar 42.6, Protein 3.7

FRESH PLUM AND BLUEBERRY UPSIDE DOWN CAKE - THE VEGAN VERSION



Fresh Plum and Blueberry Upside Down Cake - the Vegan Version image

Make and share this Fresh Plum and Blueberry Upside Down Cake - the Vegan Version recipe from Food.com.

Provided by Ex-Pat Mama

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

180 g vegan butter
130 g brown sugar
3 medium plums, sliced as thin as possible
55 g blueberries
3/4 cup soymilk
1 teaspoon lemon juice
1 tablespoon vegan egg replacer powder
3 tablespoons water
zest of one lemon
180 g white sugar
160 g flour
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • Preheat oven to 350°F or 180°C
  • In a small skillet, melt half of the butter, 90 grams. Pour into a lined 9 inch cake pan.
  • Add the brown sugar and stir it evenly across the surface of the pan.
  • Arrange the plum slices around the edge of the pan in a couple of overlapping layers. Place the blueberries in the center.
  • Measure out the soy milk. Add in the lemon juice which will curdle it! Whisk in the vegan egg replacer powder and the water until completely combined.
  • Get out the Thermomix! Combine the remaining butter, 90 grams - the sugar and the lemon zest. Blitz until combined. 5-10 seconds/speed 5.
  • Add the flour, baking powder and salt. Pour the soy milk/egg replacer mixture over all. Mix 20 seconds/speed 4. Scrape down sides. Mix 10 second/speed 3.
  • Pour batter over plums and blueberries.
  • Bake at 350°F or 180°C until a cake tester comes out clean - about 50 minutes.
  • Let rest in pan 10 minutes, then invert onto the serving dish. Beautiful!

Nutrition Facts : Calories 109.5, Fat 0.5, SaturatedFat 0.1, Sodium 168.6, Carbohydrate 24.7, Fiber 0.8, Sugar 13.5, Protein 2

PLUM UPSIDE-DOWN CAKE



Plum Upside-Down Cake image

Provided by Mary Jo Thoresen

Categories     Cake     Fruit     Dessert     Bake     Plum     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 14

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup packed golden brown sugar
1 tablespoon honey
6 large plums, halved, pitted, each half cut into 6 wedges
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup milk
Lightly sweetened whipped cream

Steps:

  • Preheat oven to 350°F. Stir 6 tablespoons butter, brown sugar and honey in heavy medium skillet over low heat until butter melts and sugar and honey blend in, forming thick, smooth sauce. Transfer to 9-inch-diameter cake pan with 2-inch-high sides. Arrange plums in overlapping concentric circles atop sauce.
  • Mix flour, baking powder, cinnamon and salt in medium bowl. Using electric mixer, beat remaining 6 tablespoons butter in large bowl until light. Add sugar and beat until creamy. Add eggs and beat until light and fluffy. Beat in extracts. Add dry ingredients alternately with milk, mixing just until blended. Spoon batter evenly over plums. Bake cake until golden and tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Transfer to rack; cool in pan 30 minutes.
  • Using knife, cut around pan sides to loosen cake. Place platter atop cake pan. Invert cake; place platter on work surface. Let stand 5 minutes. Gently lift off pan. Serve cake warm with whipped cream.

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