I know this is a digi/crafty blog…but most of my crafty friends also love baking.  And the end result of this recipe is certainly a thing of beauty, so here you go…

Plum Blueberry Upside-Down Cake!

I used the recipe from allrecipes.com, HERE.  BUT, I read through all 106 comments and chose to make the following modifications to the recipe, which resulted in nothing short of a heavenly cake:

• First, I didn’t find it necessary at all to use a springform pan OR to grease the pan…there’s enough butter in here!  I used a heavy duty teflon cake pan and the cake just fell right out of it.
• I did use butter instead of margarine. 
• I doubled the butter/brown sugar mixture, sort of.  Instead of 6T I used 5T, but I used 1/2c. of brown sugar.
• For the first try, I melted the butter/brown sugar mix in the microwave.  Worked fine.  For the next try, I put it in the cake pan and shoved it in the oven while the oven was preheating.  I’ll probably just keep doing it this way.
• Definitely you’ll want to add 1/4 tsp. cinnamon to the dry.
• To make my cake extra pretty, I arranged the outer circle of plums in a radiating pattern, like sun rays.  Then I arranged the inner circle in two concentric circles of sideways plums.  Like the photo in the allrecipes recipe.  In the remaining space, I added the blueberries…but..
• For my first try at this, I dumped all the blueberries in the center.  There were so many, the cake fell in the center when I inverted it.  So, I added only one layer of blueberries this time, and added the rest to the batter.  Much better.  If you do this, be sure to add 2T. additional flour to the dry.
• About that cook time…there is no way my cake would have set in 40 minutes.  Both times, I had to bake it for 45 minutes, then cover it with foil and bake it for an additional 15 minutes.  The toothpick should come out absolutely clean, or your cake will fall in the middle.
• I found this to be equally as good straight out of the oven, and three days later out of the fridge.  If it lasts that long.

That’s it!  If you like plums, you should try this.  Definitely.  Plums are in abundance around here at this time of year, so it’s a perfect summer recipe for us.  You could use any soft fruit though.  Have fun!