Fresh Plum Blueberry Upside Down Cake 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

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 WITH LEMON



Plum Upside-Down Cake with Lemon image

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 11

1 3/4 cups sugar
4 plums, cut into 1/2-inch wedges (about 1 1/4 pounds)
1 3/4 cups all-purpose flour
1 teaspoon baking powder 1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup milk
1/4 cup sour cream
1 1/2 teaspoons finely grated lemon zest (from 1 lemon)

Steps:

  • Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and arrange the plums in concentric circles over the caramel; set the skillet aside.
  • Whisk the flour, baking powder, baking soda and salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Whisk the milk, sour cream and lemon zest in a small bowl. Reduce the mixer speed to low; add the flour mixture to the butter mixture in 3 batches, alternating with the milk mixture, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the plums and spread evenly.
  • Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely.

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.

BLUEBERRY UPSIDE-DOWN CAKE



Blueberry Upside-Down Cake image

A lemony cake is baked over scrumptious blueberries in a springform pan. Invert the cake so that the blueberries are on top! Serve warm with fresh whipped cream.

Provided by Janet C Belanger

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h50m

Yield 12

Number Of Ingredients 13

2 cups fresh blueberries
½ cup white sugar
2 tablespoons all-purpose flour
2 tablespoons grated lemon zest
½ cup butter, softened
1 cup white sugar
3 eggs
1 teaspoon almond extract
1 tablespoon grated lemon zest
¾ cup milk
2 cups all-purpose flour
4 teaspoons baking powder
½ cup slivered almonds, toasted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. In a medium bowl, combine blueberries, 1/2 cup sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared pan.
  • In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and 1 tablespoon grated lemon zest. Stir together 2 cups flour and the baking powder. Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour batter over the berries in the pan.
  • Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place serving plate over the top of the pan and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of cake and serve warm.

Nutrition Facts : Calories 312.8 calories, Carbohydrate 47.6 g, Cholesterol 68.1 mg, Fat 11.8 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 5.7 g, Sodium 198.9 mg, Sugar 28.5 g

EASY PLUM UPSIDE-DOWN CAKE



Easy Plum Upside-Down Cake image

In this version of the classic upside-down cake, the plum slices replace traditional pineapple and are arranged decoratively like rooftop shingles, completely covering the bottom of the pan.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h15m

Number Of Ingredients 11

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1/2 cup packed light-brown sugar
3 medium plums (about 12 ounces), halved, pitted, and thinly sliced
1 cup granulated sugar
1 tablespoon grated lemon zest (about 1 lemon)
2 large eggs
1 1/3 cups cake flour (not self-rising)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon allspice
1/2 cup milk

Steps:

  • Preheat oven to 350 degrees. Place 4 tablespoons butter in an 8-inch square cake pan. Heat in oven until butter melts, about 4 minutes. Remove from oven; sprinkle brown sugar evenly over butter. Arrange the plum slices like rooftop shingles. Start at one end of the pan, then stagger and overlap the slices so the bottom of the pan is covered.
  • In a large bowl, cream remaining 8 tablespoons butter with sugar and lemon zest. Add eggs, one at a time, beating until combined after each.
  • In a medium bowl, whisk together cake flour, baking powder, salt, and allspice. Add flour mixture to butter mixture in 3 batches, alternating with the milk and starting and ending with the flour.
  • 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. Let cool 10 minutes, then invert cake onto wire rack to cool again slightly before serving.

BLUEBERRY UPSIDE-DOWN CAKE



Blueberry Upside-Down Cake image

For a fluffy cake, it's important to use milk that's at room temperature -- it keeps the butter from curdling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 8

4 tablespoons butter, melted, plus more for souffle dish
1/3 cup plus 3 tablespoons light-brown sugar
1 1/2 cups blueberries, picked over and cleaned
3/4 cup cake flour (not self-rising)
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/4 cup milk, room temperature

Steps:

  • Heat oven to 350 degrees. Butter a 1-quart, 5 1/2-inch-diameter souffle dish. Pour 2 tablespoons melted butter into the souffle dish. Sprinkle 3 tablespoons brown sugar over butter. Scatter 1 cup blueberries over sugar. Set aside.
  • In a medium bowl, whisk together flour, baking powder, and salt. In another medium bowl, whisk together remaining 2 tablespoons butter, remaining 1/3 cup brown sugar, and the egg. Whisk the milk into the egg mixture. Add flour mixture; whisk until batter is smooth.
  • Pour half the batter into souffle dish. Sprinkle remaining 1/2 cup blueberries over batter. Spread remaining batter over blueberries. Bake until a cake tester inserted in the middle of the cake comes out clean of batter, about 45 minutes. Immediately unmold cake, inverting it onto a serving dish. Serve warm with whipped cream if desired.

BLUEBERRY UPSIDE-DOWN CAKE



Blueberry Upside-Down Cake image

"This cake is a family favorite when blueberries are in season," writes Charlotte Harrison of North Providence, Rhode Island. "It's also delicious served with vanilla ice cream."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 10

6 tablespoons butter, softened, divided
1/4 cup packed brown sugar
2 cups fresh blueberries
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1-1/4 cups cake flour
1-1/2 teaspoons baking powder
1/2 cup whole milk
Whipped topping, optional

Steps:

  • In a small saucepan, melt 2 tablespoons butter; stir in brown sugar. Spread into an ungreased 8-in. square baking dish. Arrange blueberries in a single layer over brown sugar mixture; set aside. , In a large bowl, cream remaining butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Carefully pour over blueberries. , Bake at 350º for 40-45 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto a serving platter. Cool. Serve with whipped topping if desired.

Nutrition Facts : Calories 292 calories, Fat 10g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 181mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

PLUM UPSIDE-DOWN CAKE



Plum Upside-Down Cake image

Since my husband liked pineapple upside-down cake, I decided to give this recipe a try one night when we were expecting guests for dinner. Everyone pronounced this cake "Delicious!" and asked for seconds.-Bobbie Talbott, Veneta, Oregon

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10 servings.

Number Of Ingredients 11

1/3 cup butter
1/2 cup packed brown sugar
1-3/4 to 2 pounds medium plums, pitted and halved
2 large eggs, room temperature
2/3 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup hot water
1/2 teaspoon lemon extract
Whipped cream, optional

Steps:

  • Melt butter in a 10-in. cast-iron or ovenproof skillet. Sprinkle brown sugar over butter. Arrange plum halves, cut side down, in a single layer over sugar; set aside. , In a large bowl, beat eggs until thick and lemon-colored; gradually beat in sugar. Combine the flour, baking powder and salt; add to egg mixture and mix well. Blend water and lemon extract; beat into batter. Pour over plums. , Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes. Immediately invert onto a serving plate. Serve warm, with whipped cream if desired.

Nutrition Facts : Calories 245 calories, Fat 7g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 173mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.

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