Reviews (2) Add Rating & Review 21 Ratings 5 star values: 9 4 star values: 7 3 star values: 3 2 star values: 2 1 star values: 0 Martha Stewart Member Rating: 5 stars 03/27/2018 I've made this many times since the original recipe was printed in Everyday Food in 2011. Its wonderful and looks elegant. You can substitute in other fruit for the seasons. Martha Stewart Member Rating: Unrated 10/23/2011 This was so easy. Looked beautiful and tasted delicious. A nice change from pies and crisps.
Back to Plum Blueberry Upside-Down Cake All Reviews for Plum Blueberry Upside-Down Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 65 mins Servings: 8 plum-berry-cake-0911med107344.jpg
Ingredients Ingredient Checklist 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
Cook’s Notes Make sure the fruit is packed snugly in the pan; it will shrink and lose volume as it bakes.
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 65 mins Servings: 8 plum-berry-cake-0911med107344.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 65 mins Servings: 8
Recipe Summary
prep: 15 mins total: 65 mins
Servings: 8
prep: 15 mins
total: 65 mins
prep:
15 mins
total:
65 mins
Servings: 8
8
plum-berry-cake-0911med107344.jpg
plum-berry-cake-0911med107344.jpg
Ingredients
Ingredients
- 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
Directions
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.)
Cook’s Notes Make sure the fruit is packed snugly in the pan; it will shrink and lose volume as it bakes.
Cook’s Notes
Make sure the fruit is packed snugly in the pan; it will shrink and lose volume as it bakes.
Reviews (2)
Add Rating & Review 21 Ratings 5 star values: 9 4 star values: 7 3 star values: 3 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: 5 stars 03/27/2018 I've made this many times since the original recipe was printed in Everyday Food in 2011. Its wonderful and looks elegant. You can substitute in other fruit for the seasons. Martha Stewart Member Rating: Unrated 10/23/2011 This was so easy. Looked beautiful and tasted delicious. A nice change from pies and crisps.
Reviews (2)
Add Rating & Review 21 Ratings 5 star values: 9 4 star values: 7 3 star values: 3 2 star values: 2 1 star values: 0
Add Rating & Review
21 Ratings 5 star values: 9 4 star values: 7 3 star values: 3 2 star values: 2 1 star values: 0
21 Ratings 5 star values: 9 4 star values: 7 3 star values: 3 2 star values: 2 1 star values: 0
21 Ratings 5 star values: 9 4 star values: 7 3 star values: 3 2 star values: 2 1 star values: 0
5 star values: 9 4 star values: 7 3 star values: 3 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: 5 stars 03/27/2018 I've made this many times since the original recipe was printed in Everyday Food in 2011. Its wonderful and looks elegant. You can substitute in other fruit for the seasons. Martha Stewart Member Rating: Unrated 10/23/2011 This was so easy. Looked beautiful and tasted delicious. A nice change from pies and crisps.Martha Stewart Member
Rating: 5 stars 03/27/2018
I’ve made this many times since the original recipe was printed in Everyday Food in 2011. Its wonderful and looks elegant. You can substitute in other fruit for the seasons.
Rating: 5 stars
Rating: Unrated 10/23/2011
This was so easy. Looked beautiful and tasted delicious. A nice change from pies and crisps.
Rating: Unrated
All Reviews for Plum Blueberry Upside-Down Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Plum Blueberry Upside-Down Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
