Imagine cutting into a stunning cake where juicy plums and vibrant raspberries create a mesmerizing, caramelized masterpiece that's both visually breathtaking and incredibly delicious. This Plum Raspberry Upside Down Cake is not just a dessert; it's a culinary experience that transforms simple ingredients into a show-stopping treat that will have your family and friends begging for seconds. With its perfect balance of sweet, tangy fruits and rich, buttery cake, this dessert is about to become your new summer obsession.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 4 ripe plums, sliced
- 1 cup raspberries
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray, ensuring the bottom and sides are well coated.
- In a medium saucepan over low heat, melt the 1/2 cup of unsalted butter. Once melted, remove from heat and stir in the 1 cup of brown sugar until well combined. Pour this mixture into the prepared cake pan, spreading it evenly across the bottom.
- Arrange the sliced plums over the brown sugar mixture in the cake pan, placing them in a circular pattern. Scatter the 1 cup of raspberries evenly over the plums.
- In a mixing bowl, whisk together the 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt until well combined.
- In another bowl, beat the 2 large eggs and then add the 1 teaspoon of vanilla extract. Mix until the eggs are fully incorporated.
- Gradually add the dry ingredients to the egg mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter evenly over the arranged plums and raspberries in the cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the cake onto a serving plate, allowing the plums and raspberries to be on top.
- Let the cake cool for an additional 10 minutes before slicing. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips
- Choose ripe but firm plums for the best texture and flavor. Slightly firm fruits will hold their shape better during baking.
- Make sure to grease your cake pan thoroughly to ensure the caramelized fruit topping releases smoothly when you invert the cake.
- When mixing the batter, be careful not to overmix. Overmixing can lead to a tough, dense cake instead of a light, tender crumb.
- Use room temperature eggs and butter for more even mixing and a smoother batter.
- Check the cake's doneness by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is ready.
- Allow the cake to cool for exactly 10 minutes before inverting. This helps the caramel set slightly and prevents the topping from falling apart.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream to elevate this already spectacular dessert.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
