Plum-Blueberry Upside-Down Cake

By Treebs

Bon Appetit

Ingredients

• TOPPING:
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup (packed) dark brown sugar
• 4 plums, pitted, cut into 1/2" wedges
• 1 1/2 pint container blueberries
• CAKE:
• 1 1/2 cups unbleached all-purpose flour
• 2 tsp 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 lg eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup plus 1 tbsp milk
• Vanilla Ice Cream or Whipped Cream (optional)

Preparation

Step 1

TOPPING:

Melt butter in heavy medium saucepan over low heat. Add sugar; whisk until well blended. Pour syrup into 9" diameter cake pan with 2" high sides, spreading 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 to 350 degree F. 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 combine. 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.