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Tuesday, 3 September 2013

Plum and Berry Upside Down Cake.

We all know that Americans like to mix things up but they got this right!
An upside-down cake is a cake that is baked in a single pan, then turned over and eaten upside-down. Usually chopped fruits—such as apples,pineapples or cherries—and a butter and sugar topping are placed on the bottom of the pan before the batter is poured in, so that they form a decorative topping once the cake is inverted.
Traditional upside-down preparations include the American pineapple upside-down cake, French Tarte Tatin, and Brazilian Bolo de banana. Check the Apple Tarte Tatin post on our blog.
I changed the Apple Upside Down Cake to a Plum and Berry upside Down Cake. Its sweeter, prettier and mouth watering.

Told you, it is pretty.

      150g  Flour
1 1/2 Tsp baking powder
1/4 Tsp salt
50g Butter
50g Dark brown soft sugar
75g Butter
200g Sugar
1 Egg
1 Teaspoon vanilla essence
175ml Milk
4 Plums, thinly sliced
125g Blueberries

Preheat oven to 180 C / Gas mark 4. Cook for 45 mins. Grease "9" round  tin.
Combine the flour, baking powder and salt in a bowl. Set aside.
In the prepared tin, combine 50g butter and brown sugar. Place tin inside the preheated oven until the butter melts and begins to bubble. Remove from oven and set aside.
In a large bowl, cream together 75g butter and caster sugar until light and fluffy. Beat in the egg, then the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Arrange plums around the edges of the prepared tin, overlapping slightly. Distribute the blueberries in the centre. Pour batter into prepared tin, covering fruit completely. Bake in the preheated oven for 40 minutes, or until a cocktail stick inserted into the centre of the cake comes out clean. Allow to cool 15 minutes before serving.

You can try it and send me a picture to post on the blog later.

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