Some of my very first memories in the kitchen were with my Grandma. Like any good Italian grandmother worthy of the title, she loved to cook; but with her grandbabies, she shared her passion for baking. Cookies, cakes, puddings — even breads; it was her way of spending time together and keeping my sister and I out of trouble, especially after my parents divorce. Our threesome’s escapades in the kitchen even made the front page of the “Neighborhood Section” in the local paper. I was a pretty cute looking 6-year-old, especially with an oversized apron on, but even so I’m guessing it had to have been a pretty slow news day.
My Grandma has her signature-baked goods that are always in rotation. There’s her banana pudding, banana bread, peanut butter cookies, and my personal favorite, her Pineapple Upside Down Cake. I just loved how the little cherry would fit perfectly in the center of the pineapple, all bright and cheery. It was like a sunny day on a cake stand.
Upside Down Cakes are under appreciated in my opinion. Personally, I love the idea of a cake with healthy, fresh fruit in place of all that sugary frosting; it’s way more flavorful. So when I saw Everyday Food feature a recipe for a Blueberry Plum Upside Down Cake, I knew I had to not only make it, but also had to make it healthier, cutting out all the processed sugar and flours.
I’m excited to share the recipe with you today since it’s the perfect way to take advantage of all the stone fruit in season right now. The Blueberries and Plums meld together on top of this cake, creating a gorgeous tie-dye effect. It looks lovely, and would make a fun presentation for entertaining guests. However, being sugar free and full of whole-wheat flour, it’s also healthy enough for a small sliver as a nightly dessert. Go ahead, why not? Indulge and enjoy these last days of summer!
- Cooking Spray
- 10 Tablespoons of Butter, divided, softened
- 1 Large Plum, cut into ½ inch wedges
- 1½ Cups of Blueberries
- ½ a Cup of Milk
- ½ teaspoon of Apple Cider Vinegar
- 1½ Cups of Whole Wheat Flour
- 1 teaspoon of Poppy Seeds
- ¾ teaspoon of Baking Powder
- ¼ teaspoon of Baking Soda
- ½ teaspoon of Sea Salt
- ½ a Cup of Maple Syrup
- 1 Egg and 1 Egg White
- Zest of 1 Orange
- 1 teaspoon of Vanilla Extract
- Preheat the oven to 350F. Lightly spray an 8-inch round cake pan with the Cooking Spray and line the bottom with parchment paper. Don't think you can get away without using the parchment paper. You can't. I tried, and my cake top was a total mess. Melt 2 Tablespoons of your butter, and pour it onto the parchment paper coating the entire top of the sheet. Place the Plums flat side down, spreading them evenly across the pan. Then toss on your Blueberries, using them to fill any gaps.
- In a small bowl, combine the Milk and Apple Cider Vinegar, setting it aside to create a Buttermilk.
- In a medium bowl, whisk together the Flour, Poppy Seeds, Baking Powder, Baking Soda, and Salt. Set aside.
- In a stand mixer, beat the remaining 8 Tablespoons of butter until it is whipped. Add in the Maple Syrup and continue to mix until well incorporated. Next, toss in the Eggs and Orange Zest. Turn your mixer to low, and slowly incorporate the Flour mixture until combined. Finally, beat in the Milk and Vanilla until everything is smooth.
- Pour the batter on top of the fruit in the pan. Tap the pan firmly on the counter a few times to remove and air bubbles. Then using a spatula, smooth out the top of the batter.
- Bake the cake, rotating halfway through, until it turns a deep golden brown and fruit juices are bubbling around the edges. Test to make sure a toothpick comes out clean, but you will most likely bake it for 45 minutes. Once the cake has thoroughly bakes, remove it from the oven and let it cool in the pan on a wire rack for an hour. Then, run a flat spatula around the edges of the pan and flip the cake onto a serving plate. Serve the cake a room temperature. It will store air tight at room temperature for 1 day or for one week in the refrigerator. Makes 10 servings.