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PLUM BLUEBERRY CAKE
serves 8
1/2 cup butter,
unsalted
1/2 cup dark brown sugar
4 large plums, pitted
1 cup
blueberries
Topping:
1 1/2 cups flour, all purpose
2 teaspoons
baking powder
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup
butter, unsalted
1 cup sugar
2 large eggs
1 teaspoon vanilla
1/2 cup milk
Preheat oven to 350 degrees.
For Topping:
Melt
butter over low heat. Add sugar; whisk until blended. Pour syrup into 9 inch
round can pan spreading to cover bottom evenly.
Cut plums into 1/2 inch
wedges and press lightly into syrup into circle around edge of pan.
Spread
berries in center.
For Cake:
Sift flour, baking powder, cinnamon and
salt. Beat butter until smooth. Add sugar to butter and beat until well
combined. Add eggs one at a time beating well. Beat in vanilla.
Stir dry
ingredients and milk alternately into butter mixture. Spoon batter over topping
in pan.
Bake about 55 minutes. Run sharp knife around cake to loosen.
Invert onto plate. Serve with ice cream or whipped cream.
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