Plum & Blueberry Upside-Down Cake

Plum & Blueberry Upside-Down Cake
Photo by Scott Phillips

Ingredients

  • 1 cup blueberries, picked over for stems, rinsed, and dried well (or frozen blueberries, thawed and drained well)
  • 5 to 6 small Italian purple plums, ripe but firm, rinsed, dried, and sliced ½ inch thick (at the thickest part), about 1 generous cup
  • 5 oz. (1-¼ cups) cake flour (not self-rising)
  • 1 tsp. grated lemon zest
  • ½ cup buttermilk
  • 3 large eggs, separated, at room temperature
  • 1 Tbs. fresh lemon juice
  • + 7 more ingredients
    • Olive oil and sugar for the pan
    • 1 tsp. vanilla extract
    • ¼ cup olive oil
    • ¾ cup sugar
    • 1 tsp. all-purpose flour
    • ¼ tsp. salt
    • ½ tsp. baking soda

Position a rack in the middle of the oven. Heat the oven to 350°F. Oil a 9-inch springform cake pan with olive oil and dust with sugar. Arrange the plums in a single layer on the bottom of the pan. In the bowl of a stand mixer, combine the cake flour, baking soda, salt, and 1?2 cup of the sugar....

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals

Community Activity






Snooth Media Network