Ingredients for Fresh Plum Blueberry Upside Down Cake
- 1/2 cup (1 stick) unsalted butter, softened + 1/2 cup (1 stick) unsalted butter for caramel
- Brown Sugar
- 1.5 lbs ripe plums, halved and pitted
- Fresh Blueberries
- 1 cup granulated sugar + 1 cup granulated sugar for caramel
- Lemon Zest
- Egg
- Cake Flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup buttermilk
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How to Make Fresh Plum Blueberry Upside Down Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium saucepan, combine 1 cup granulated sugar and 1/2 cup butter. Cook over medium heat, stirring constantly, until butter is melted and sugar is dissolved. Bring to a simmer and cook for 2-3 minutes, until the mixture is a light caramel color.
- Pour caramel into the prepared pan and spread evenly.
- Arrange 1.5 lbs ripe plums, halved and pitted, and 1 cup fresh blueberries over the caramel.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- In a separate bowl, whisk together 1 cup granulated sugar, 1/2 cup unsalted butter (softened), 2 large eggs, 1 tsp vanilla extract, and 1 cup buttermilk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter over the fruit in the prepared pan.
- Bake for 65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before carefully inverting it onto a serving plate.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
170g
Fat
56g
Carbs
20g
