My CSA box came this week with a bag of plums. I do like plums but they’re not my favorite to eat by themselves, so I started trying to figure out ways to utilize them. I made Plum Butter last summer, but wanted to try something new. The box also had some blueberries, so when I found a recipe for spiced plum and raspberry cake, my mind immediately turned to those blueberries.
The cake was such a hit at the office that I didn’t even get a chance to try it, but I’ll take that as a sign that it was great!
Plum Blueberry Upside Down Cake
Adapted from Martha Stewart Living, Sept 2001
- 10 Tbsps unsalted butter, room temperature, divided into 2 Tbsp and 8 Tbsp
- 1/3 cup packed light-brown sugar
- 6-8 medium red plums, halved and pitted
- 1/4 cup blueberries
- 1 1/2 cups all-purpose flour
- 1 tsp ground cinnamon
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp grated nutmeg
- 3/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 3 large egg yolks
- 1/2 cup sour cream
- Heat oven to 375 degrees. Spray a 9″ springform pan with non-stick baking spray and line the bottom with a round of parchment paper.
- In a small saucepan, melt and whisk the brown sugar and 2 Tbsp of butter together over low heat until melted and thoroughly mixed. Pour the mixture into the springform pan and use a spoon or spatula to spread the mixture relatively evenly over the bottom of the pan (don’t worry about being too neat or covering every inch of the pan).
- Place the plums, cut flat side down facing the bottom of the pan, evenly spaced within the pan and fill in the spaces between the plums with the blueberries.
- In a medium bowl, whisk together the flour, cinnamon, baking powder & soda, salt and nutmeg and set aside.
- With an electric mixer, beat together the rest of the butter (8 Tbsp) with the granulated sugar for 5 minutes, until light and fluffy.
- Beat the vanilla extract in as well as the egg yolks, one at a time.
- Mix in half of the flour mixture, then mix in the sour cream, then the rest of the flour mixture until just incorporated.
- Gently spread the batter in the pan over the plums and blueberries, being careful not to move them around too much.
- Lay a square of tin foil onto a cookie sheet and place the springform pan on top of the foil, to catch drips.
- Bake for about 60 minutes, until golden brown on top and an inserted tester comes out clean.
- Let cool for one hour on a wire cooling rack, then invert onto a plate and remove the springform pan and parchment paper from the top of the cake. Serve with ice cream or whipped cream and enjoy!