Plum Blueberry Upside Down Cake

Upside down cakes originated in the United States during the early 20th century and became popular due to their simplicity and deliciousness.

This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Plum Blueberry Upside Down Cake

Cooking Method: Baking Cuisine: American, Bakery Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 8 Calories: 2560

Best Season: Summer

Ingredients

Servings

• 2 cup Plums
• 1 cup Blueberries
• 1.5 cup All-purpose flour
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter
• 1 cup Granulated sugar
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 0.5 cup Milk

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. Arrange the plum slices and blueberries in the bottom of the pan.
3. In a medium bowl, whisk together the flour, baking powder, and salt.
4. In a separate large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients.
6. Pour the batter over the fruit in the cake pan, spreading it evenly.
7. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then invert it onto a serving plate.
9. Serve warm or at room temperature.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 14g22%

Total Carbohydrate 46g16%

Sugars 30g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.