Plum-Blueberry Upside-Down Cake

Name: Plum-Blueberry Upside-Down Cake
Yield: makes one 9-inch (23-cm) cake; 8 to 10 servings
Ingredients: 3 tablespoons (1 1/2 ounces/45 g) unsalted or salted butter; 3/4 cup (170 g) packed light brown sugar; 1 1/4 cups (6 ounces/170 g) blueberries; 6 to 8 plums (1 pound/450 g), halved, pitted, and cut into 1/2-inch (1.5-cm) slices; 1 1/2 cups (210 g) all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup (4 ounces/115 g) unsalted butter, at room temperature; 3/4 cup (150 g) granulated sugar; 1 teaspoon vanilla extract; 2 large eggs, at room temperature; 1/2 cup (125 ml) whole milk, at room temperature

December 9, 2011

This is the classic upside-down cake that takes advantage of the summer season, when plums and berries are in full swing. I love how the flavor of tart plums contrasts with the toffeelike brown sugar topping. But feel free to swap out other favorite fruits of summer; I offer a few of suggestions in Variations, below.

Recipe notes

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