Fresh Plum And Blueberry Upside Down Cake The Vegan Version Recipes

BLUEBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. In a medium bowl, combine blueberries, 1/2 cup sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared pan.
• In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and 1 tablespoon grated lemon zest. Stir together 2 cups flour and the baking powder. Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour batter over the berries in the pan.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place serving plate over the top of the pan and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of cake and serve warm.

FRESH PEACH AND BLUEBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease the sides of a 9-by-3-inch round cake or bundt pan.
• Sprinkle the brown sugar in the pan and pour in the melted butter. Top with the peaches and blueberries and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar with the room temperature butter on medium speed until fluffy, then increase to high speed for 3 to 5 minutes. Turn off the mixer, add the cream cheese ,and then mix on medium speed.
• In a medium bowl, whisk to combine the flour, baking powder and salt.
• Turn the mixer off and add the eggs, then mix on low speed to beat in the eggs. Add the flour mixture slowly, then add the milk and vanilla extract and mix until combined. Spread the batter over the fruit and transfer to the oven.
• Bake until a toothpick inserted in the center comes out clean, 1 hour.
• Transfer the pan to a wire rack to cool for 5 minutes, then run a knife around the sides to loosen the cake and invert onto a plate. Let cool and serve.

PLUM BLUEBERRY UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch cake pan. Combine the flour, baking powder and salt. Set aside.
• In the prepared pan, combine 3 tablespoons margarine and brown sugar. Place pan inside the preheated oven until the margarine melts and begins to bubble. Set aside. In a large bowl, cream together the 1/3 cup margarine and 1 cup white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
• Arrange plums around the edges of the prepared pan, overlapping slightly. Distribute the blueberries in the center. Pour batter into prepared pan, covering fruit completely. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes before serving.

FRESH PLUM & BLUEBERRY UPSIDE-DOWN CAKE

Steps:

• Pre-heat oven to 350°F.
• Place 6 tablespoons of melted butter in 9" round cake pan, add brown sugar and spread evenly on bottom.
• Arrange plums around the pan overlapping and place blueberries in the center.
• In large bowl, cream remaining butter with sugar and lemon zest, add egg and beat until combined.
• In medium bowl, whisk together the flour, baking powder& salt.
• Add flour mixture to butter mixture in three batches, alternating with the milk.
• Pour batter into cake pan and spread evenly over plums.
• Bake until a toothpick inserted in center of cake comes out clean- about 50 minutes.
• Cool 10 minutes.
• Let cool 10 minutes, then invert to plate.

FRESH PLUM AND BLUEBERRY UPSIDE DOWN CAKE - THE VEGAN VERSION

Steps:

• Preheat oven to 350°F or 180°C
• In a small skillet, melt half of the butter, 90 grams. Pour into a lined 9 inch cake pan.
• Add the brown sugar and stir it evenly across the surface of the pan.
• Arrange the plum slices around the edge of the pan in a couple of overlapping layers. Place the blueberries in the center.
• Measure out the soy milk. Add in the lemon juice which will curdle it! Whisk in the vegan egg replacer powder and the water until completely combined.
• Get out the Thermomix! Combine the remaining butter, 90 grams - the sugar and the lemon zest. Blitz until combined. 5-10 seconds/speed 5.
• Add the flour, baking powder and salt. Pour the soy milk/egg replacer mixture over all. Mix 20 seconds/speed 4. Scrape down sides. Mix 10 second/speed 3.
• Pour batter over plums and blueberries.
• Bake at 350°F or 180°C until a cake tester comes out clean - about 50 minutes.
• Let rest in pan 10 minutes, then invert onto the serving dish. Beautiful!