After the book Bon Appétit Desserts by Barbara Fairchild arrived from Book Depository , I find myself reading through the book faster than reading the chapters of my Bible :p I can't even finish my bible in a year, but looks like I am already half way through Bon Appétit Desserts which has more than 500 recipes :p Since it is berry season in the State , we have quite a good selection of berries being sold in the supermart over here and I bought some blueberries back for making this beautiful upside-down cake. A keeper for sure and you will agree with me that this is truly a good cake to serve with ice cream after you have read through how this was made.
I was thrilled with the idea that a caramel topping is used for this upside-down cake, somehow this cake is different from other upside-down cake. I was happy with the result and even happier I had enough to share this cake with my colleagues and my dear Piggy Cuz . I used a 9 inch pan and it turned out just the perfect height . Love this cake and shall bake this again for my Piggies when they are back for the short break.
love the caramel topping.... it adds flavor to the cake
awesome cake to serve with ice cream.....mmmmm yummy
moist and soft texture which is lips smacking good....
love the caramelized fruits.... mouthwatering indeed
this is for your eyes only....so drool all you want.... ;O
you can serve this with or without ice cream...
with ice cream it is heavenly..without ice cream it is still
heaven on earth LOL!
Plum Blueberry Upside-Down Cake - adapted from Bon Appétit Desserts
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 tsps baking powder
3/4 tsp ground cinnamon
1/4 tsp salt
1/4 cup ( 1/2 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
1 tsp vanilla extract
1/2 cup plus 1 tbsp milk
vanilla ice cream or whipped cream * optional
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, spreaing 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.
Position rack in center of oven and preheat to350º F ( 175º C) 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 small 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.
" Seize the moment. Remember those women on the ' Titanic '
who waved off the dessert cart " ~ Erma Bombeck
~ Bon Appetit ~
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