adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Martha's plum blueberry upside-down cake
Martha's plum blueberry upside-down cake
0 Likes
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Plum-topped cake with a sweet, jammy twist from Martha Stewart.
Ingredients:
  • 150g unsalted butter, softened
  • 180.00 gm firmly packed brown sugar
  • 1 large firm but ripe black plum, cut into 1cm wedges
  • 1 1/2 x 125g punnets blueberries
  • 1 large egg
  • 1 large egg white
  • 20.00 ml finely grated orange rind
  • 375.00 ml plain flour
  • 1 tsp poppy seeds
  • 3.00 gm baking powder
  • 0.63 gm bicarbonate of soda
  • 1.20 gm fine salt
  • 130.00 gm buttermilk
Instructions:
  • Preheat your oven to 190C/170C fan-forced. Lightly grease a 6cm-deep, 20cm-round cake pan and line the base with baking paper.
  • Melt 2 tablespoons of butter in a microwave-safe bowl until smooth. Pour into pan and swirl to coat the bottom. Spread 1/2 cup of brown sugar evenly over the butter. Arrange plum slices evenly over the sugar and top with blueberries to fill any gaps.
  • With the electric mixer, whip the remaining butter and sugar on high for 3 minutes until it becomes light and fluffy. Mix in the egg, egg white, and orange rind until well combined. In a separate medium bowl, combine the flour, poppy seeds, baking powder, bicarbonate of soda, and salt by whisking them together.
  • Combine the flour mixture with the butter mixture, then beat on low speed until well combined. Mix in buttermilk and vanilla until smooth. Spoon the batter into the prepared pan, gently tap the pan on the counter to remove air bubbles, and smooth the top. Bake for 45 minutes or until the cake is golden brown and a skewer inserted in the center comes out clean.
  • Allow the cake to cool in the pan on a wire rack for 1 hour. Carefully loosen the edges with a knife, then flip the cake onto a serving plate. Enjoy warm or at room temperature.

Similar Recipes