Friday, July 22, 2011

Plum Blueberry Upside-Down Cake


















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

Topping:

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

Cake:

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

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, 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.

Cake :
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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14 comments:

  1. Oh, Elin! This looks AMAZING! I love that it was plum and blueberries - a nice change of pace! I would have to omit the cinnamon due to allergies, but I think the flavors would be good anyway....GREAT post!

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  2. Elin, I will like this cake but not my kids as they always said the blueberries on the cake look like fungus, hehehe!!

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  3. Expensive fruits embedded.. sure nice!

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  4. wow..that's definitely my favorite!

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  5. Wa...melt in the mouth not in the hands type...i wanna move to Ipoh can ah? Stay next to u

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  6. Mmm.... I'm coming over for tea, momsie!

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  7. Elin, This looks so delicious, I must bookmark and make it soon as I still have blueberries in my freezer.

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  8. Now THAT'S a lot of blueberries! This cake looks fantastic! :)

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  9. Ohhh the cake looks wonderful.

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  10. Sigh... Dress fitting next week for daughter's wedding... I like the quote about the dessert cart on the Titanic, though. I wish I didn't feel like the Titanic. Great dessert, looks fabulous.

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  11. Wow....very fruity, moist and delicious!! Love it. I love cakes with fruits. Thanks very much for sharing, Hope you have a great day! MaryMoh at http://www.keeplearningkeepsmiling.com

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  12. Elin, your cake looks amazing. I love berries and so does Tiffany but never thought of using them in an upside down cake. what a brilliant idea. Thanks for sharing

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  13. Ann...thanks..you can opt out the cinnamon and add lemon zest instead :)

    Sonia..yea some kids doesn't like fresh fruit in cake. They prefer to eat them alone :)

    Claire.. yup berries are expensive over here :(

    Wenn...hahaha me too... loves berries for sure :)

    Kathy...welcome to move to Ipoh..you can meh? :p

    Cheah...:)

    Anncoo...this is a lovely cake :) you must try it out :)

    Kelly...yea, I love more berries in the cake...so delish !

    Joy..yea it is :)

    MyBlackPoodle...of course you are not like the titanic :) Congrats on your daughter's wedding :) You must be happy :)

    Brad...hahah yup freaking yum !

    Mary Moh...you are welcome and you too take care and have a nice day :)

    Roxana...thanks...and you should try making one upside down berries cake for yourself and Tiffany :) I am sure both of you will love it...especially with a scoop of vanilla ice cream :) Perfect summer treat !

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