This plum blueberry upside-down cake is a delightful twist on the classic pineapple version. The combination of juicy plums and fresh blueberries creates a burst of flavor in every bite, while the moist cake base balances out the sweetness perfectly.
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 2-3 plums, sliced
- 1 cup fresh blueberries
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsweetened applesauce
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Directions
- Preheat oven to 350°F and grease a 9-inch round cake pan.
- Melt butter in a saucepan over low heat, then stir in brown sugar until well combined.
- Pour the butter mixture into the bottom of the cake pan, then arrange plum slices and blueberries on top.
- In a separate bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat together applesauce, sugar, eggs, and vanilla until smooth.
- Gradually mix in the dry ingredients, alternating with milk, until batter is well combined.
- Pour batter over the fruit in the cake pan, spreading evenly.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate and gently remove the pan.
- Serve slices of the plum blueberry upside-down cake warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
