Blackberry-Plum Upside-Down Cake
This Blackberry-Plum Upside-Down Cake gets a healthy-ish boost from whole-wheat flour paired with fresh seasonal fruits. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for the perfect summertime treat.
Makes: 8 servigns
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Ingredients
For the Topping:
- Nonstick cooking spray
- ¼ cup unsalted butter, melted
- ½ cup dark brown sugar, packed
- 4 large plums, pitted and thickly sliced
- 1 cup blackberries
For the Cake:
- ½ cup unsalted butter, room temperature
- 1 cup dark brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup whole-wheat flour
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ cup evaporated skim milk
For serving:
- Whipped cream (optional)
- Vanilla ice cream (optional)
Instructions
- Preheat oven to 350 degrees. Coat a 9-inch cake pan (with at least 2-inch sides) with nonstick spray. Pour the melted butter into the cake pan to coat the bottom. Sprinkle the brown sugar evenly over the melted butter. Arrange the plums and blackberries on top of the butter-sugar mixture in a tight, even layer.
- In a large bowl with a hand or stand mixer, cream the butter and brown sugar until light and fluffy, about 5 minutes.
- Add the eggs one at a time, mixing until incorporated and scraping down the sides with a spatula after each addition. Add the vanilla and mix again to combine.
- In a medium bowl, whisk together both flours, baking powder and cinnamon. Add half the flour mixture to the bowl of wet ingredients and mix to incorporate. Add the evaporated milk and mix until combined. Add the remaining flour mixture and mix until batter is thoroughly blended, scraping down the bowl occasionally as needed.
- Pour batter into the prepared cake pan over the fruit layer, spreading into an even layer. Bake 1 hour or until a toothpick inserted into the center of the cake comes out clean.
- Allow cake to cool in the pan for 25 to 30 minutes, then transfer to a serving platter to cool completely before serving.
- Slice cake and serve with a dollop of whipped cream or a scoop of ice cream on top, if desired.
Nutrition Information
Serving size: (without whipped cream or ice cream)|Calories: 440|Sugar: 42g|Sodium: 159mg|Fat: 19g|Saturated fat: 11g|Carbohydrates: 64g|Fiber: 3g|Protein: 6.5g|Cholesterol: 93mg|
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