Plum & Blueberry Upside-Down Cake

Plum & Blueberry Upside-Down Cake
Photo by Scott Phillips


  • 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


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