Marthas Plum Blueberry Upside Down Cake

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vivacious plums give a sweet, jam-like growth going on for top of this delicious cake from Martha Stewart.

The ingredient of Marthas Plum Blueberry Upside Down Cake

  • 150g unsalted butter softened
  • 1 cup firmly packed brown sugar
  • 1 large supreme but ripe black plum cut into 1cm wedges
  • 1 1 2 x 125g punnets blueberries
  • 1 large egg
  • 1 large egg white
  • 1 tbsp finely grated orange rind
  • 1 1 2 cups plain flour
  • 1 tsp poppy seeds
  • 3 4 tsp baking powder
  • 1 4 tsp bicarbonate of soda
  • 1 2 tsp fine salt
  • 1 2 cup buttermilk
  • 1 tsp vanilla extract

The Instruction of marthas plum blueberry upside down cake

  • preheat oven to 190c 170c fan forced lightly grease a 6cm deep 20cm round cake pan line base taking into consideration baking paper
  • place 2 tablespoons butter in a microwave safe bowl microwave concerning high 100 for 30 seconds or until melted pour into pan swirl to coat paper sprinkle 1 2 cup brown sugar evenly beyond butter arrange plum evenly greater than base of pan sprinkle past blueberries filling in any gaps
  • using an electric mixer prominence remaining butter and permanent sugar vis u00d0u00b0 vis high for 3 minutes or until fresh open and fluffy stress inflection in egg egg white and ocher yellow rind until combined advocate flour poppy seeds baking powder bicarbonate of soda and salt in a medium bowl
  • add flour join up to butter mixture emphasis on low quickness until combined prominence in buttermilk and vanilla until smooth spoon exploit into prepared pan tap pan firmly re bench several period to separate air bubbles sleek slick top bake for 45 minutes or until cake is golden brown and a skewer inserted in centre comes out clean
  • cool cake in pan in relation to a wire rack for 1 hour gently direct a knife concerning edge of pan and invert cake onto a serving plate minister to indulgent or at room temperature

Nutritions of Marthas Plum Blueberry Upside Down Cake

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