A delightful twist on the classic upside-down cake, featuring juicy plums and blueberries for a burst of fruity flavor.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even baking.
Melt the butter for the topping and pour it into the cake pan. Sprinkle the brown sugar evenly over the butter.
Spread the sugar evenly to ensure a uniform caramel layer.
Arrange the plum slices in a circular pattern on the sugar layer, and scatter the blueberries in the gaps.
Overlap the plums slightly for a beautiful design.
In a large bowl, cream the softened butter with the sugar and lemon zest until light and fluffy. Add the eggs one at a time, beating well after each addition.
Room temperature butter ensures better creaming.
In another bowl, whisk together the cake flour, baking powder, and salt.
Sift the dry ingredients for a lighter cake.
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk, starting and ending with the dry ingredients.
Do not overmix to keep the batter tender.
Pour the batter over the arranged fruits in the pan, spreading it evenly.
Tap the pan gently to remove air bubbles.
Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the timer to avoid overbaking.
Let the cake cool in the pan for 10 minutes, then invert it onto a serving plate.
Run a knife around the edges to help release the cake.
Serve the cake warm or at room temperature, optionally with whipped cream or ice cream.
Garnish with fresh mint leaves for a touch of color.
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