A rich and delicious cake that is layered with fresh plums and ripe blueberries. This makes a decadent afternoon tea in autumn when plums are tree ripened.
Used different ingredients. Like many others, this was my first attempt at au upside down cake, and I have to say the recipe is very straightforward and easy to follow. Unfortunately, my pan was not up to the task. I had bought a new 24cm springform pan for the occasion and failed to test it before using it. When I melted the butter/brown sugar (which I doubled after reading earlier comments) in the pan, the butter leaked out of the bottom of the pan and all over the foil I keep on the bottom of the oven. I have since read you should test spring pans to make sure they hold water before use, and this one definately didn't, so I will be exchanging it. Despite this rocky start, however, the cake turned out quite well. Not as pretty as the recipe pic, probably because of the topping fiasco, but very tasty. I did increase the flour by about two tablespoons so I could throw a handful of chopped plums and a handful of blueberries into the batter and that worked very well. I also added 1/3 cup of walnut pieces to the batter for a little more texture. I took a couple of pics before and after baking and will see if I can post them. In any event, this is definately a recipe worth trying and I will be making it again. - 29 Sep 2008
Used different ingredients. great treat! I changed the vanilla extract to lemon extract and added lemon peel to the batter and lemon juice to the fruit. I liked the bright taste that the lemon cake had with the sweet fruit. Great recipe! - 29 Sep 2008
Used different ingredients. Great Recipe! I used all plums and substituted about 2/3 of the butter with applesauce. The tartness of the plums balance the sweetness of the cake perfectly! - 29 Sep 2008