Plum blueberry upside down cake

By taniaf

Ingredients

• 10 tbsp (1.25 sticks) butter, room temp
• 1 c brown sugar
• 1 large ripe black plum, cut into wedges
• 1.5 cups blueberries
• 1 egg plus 1 egg white
• 1 tbsp orange zest
• 1.5 cups flour
• 1 tsp poppy seeds
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 c buttermilk
• 1 tsp vanilla

Details

Servings 8

Preparation

Step 1

Preheat oven to 375. Spray an 8 inch round cake pan and line with parchment paper. Melt 2 tbsp butter and pour into pan, swirl to coat. Sprinkle 1/2 c brown sugar evenly over butter. Arrange plum evenly in pan, then add blueberries, filling in any gaps.
In a mixer bowl, beat 8 tbsp butter and 1/2 c brown sugar on high until light and fluffy, 3 minutes. Beat in egg, egg white, and orange zest until combined. In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda and salt. With mixer on low, beat flour mixture into butter mixture until combined. Beat in buttermilk and vanilla until smooth. Transfer batter to pan, tap firmly on counter and smooth top. Bake until cake is deep golden, juices are bubbling, about 45 minutes. Let cake cool in pan on a wire rack. Invert cake onto a serving plate.