Wednesday, June 29, 2016

Bon Appetit Desserts: Plum-Blueberry Upside-Down Cake

There is something about plums. I have been patiently waiting a year, for plum season to come, so that I could make this recipe. When I arrived at this recipe last year, I had just missed the plums. It was a darn shame, I tell you!

Perhaps the wait has made this cake even more desired. It is a little bit tart, a little bit spicy, and completely delicious.

This is quite a quick cake to whip together, which is great, now that you'll be making it again and again for all of your friends and family members who will undoubtedly love it!

Side note: If you live in Southern California, serving the cake warm or at room temperature is the same exact thing... it's that hot out right now/ in my apartment!

Plum-Blueberry Upside-Down Cake 8 servings


1/2          cup (1 stick) unsalted butter

1/2          cup (packed) dark brown sugar

4             plums, pitted, cut into 1/2-inch wedges

1             1/2-pint container blueberries


1-1/2       cups unbleached all-purpose flour

2             teaspoons baking powder

3/4          teaspoon ground cinnamon

1/4          teaspoon salt

1/4          cup (1/2 stick) unsalted butter, room temperature

1             cup sugar

2             large eggs, room temperature

1             teaspoon vanilla extract

1/2          cup plus 1 tablespoon milk

               Vanilla ice cream or whipped cream (optional)

TOPPING: Melt butter in heavy medium saucepan over low heat. Add sugar; whisk until well blended. Pour syrup into 9-inch-diameter cake pan with 2-inch-high sides, spreading to cover bottom evenly. Lightly press plums into syrup in circle around edge of pan. Spread berries in center.

DO AHEAD: Can be made 3 hours ahead. Let stand at room temperature.

CAKE: Position rack in center of oven and preheat to 350ºF. Sift flour, baking powder, cinnamon, and salt into medium bowl. Beat butter in another medium bowl until smooth. Gradually add sugar to butter and beat until well combined. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Stir dry ingredients and milk alternately into butter mixture, beginning and ending with dry ingredients. Spoon batter over topping in pan.

Bake cake until top is golden and firm and tester inserted into center comes out clean, about 55 minutes. Let stand 10 minutes. Run sharp knife around pan sides to loosen cake. Place platter over pan. Using oven mitts or pot holders as aid, firmly grasp pan and platter together, then turn over. Let stand 3 minutes, then gently lift pan off cake. Serve warm or at room temperature with ice cream or whipped cream, if desired.

Wednesday, June 15, 2016