Fresh Plum & Blueberry Upside-Down Cake

From: CampChatsworthCook

On Sep 11, 2009

Made for my husband's 60th birthday and again a week later for a dinner party. Used one of my trusty cast iron skillets and it was delish. While it may be dark on the fruity top because of the cast iron I rather liked it that way. The cake itself was wonderfully white and tender thanks to the buttermilk. Served warm with a little vanilla ice cream....it doesnt get any better than this.

From: Suzy mom to 2

On Aug 12, 2009

Wow! We made this gluten free by using Annalise Roberts' cake flour mix (recipe can be found at http://www.celiac.com/gluten-free/lofiversion/index.php/t20139.html scrolling down) plus 1/2 tsp xanthan gum, and it was superb! Thank you!

From: CharityAnn

On Aug 6, 2007

Holy smokes, this is so amazingly good. I was talking while baking and forgot to alternate the mixing but it still turned out awesome. I sliced the plums instead of halving and used fresh but frozen blueberries and it looked beautiful. The brown sugar makes it all carmely-if that's a word? And I don't keep buttermilk around so just added a couple teaspoons of vinegar to the milk. I will make this a lot, thank you!

From: Susie in Texas

On Jun 29, 2004

I made this cake using 1& 1/2 cups of fresh blueberries and left out the plums. I also decreased the amount of butter, in the bottom of the pan, to 4 tablespoons. The finished cake, when inverted, has a lovely thick jelly-like covering because the blueberries do not keep their form. After the cake cooled, I piped whipped topping around the outer edges to dress it up a little. Very delicious cake and my family is enjoying every bite. Thanks for posting.