This is the classic upside-down cake that takes advantage of the summer season, when plums and berries are in full swing. I love how the flavor of tart plums contrasts with the toffeelike brown sugar topping. But feel free to swap out other favorite fruits of summer; I offer a few of suggestions in Variations, below.

　　

Ingredients

makes one 9-inch (23-cm) cake; 8 to 10 servings

　　

Topping

3 tablespoons (1 1/2 ounces/45 g) unsalted or salted butter

　　3/4 cup (170 g) packed light brown sugar

　　1 1/4 cups (6 ounces/170 g) blueberries

　　6 to 8 plums (1 pound/450 g), halved, pitted, and cut into 1/2-inch (1.5-cm) slices

　　

Cake

1 1/2 cups (210 g) all-purpose flour

　　1 1/2 teaspoons baking powder

　　1/4 teaspoon salt

　　1/2 cup (4 ounces/115 g) unsalted butter, at room temperature

　　3/4 cup (150 g) granulated sugar

　　1 teaspoon vanilla extract

　　2 large eggs, at room temperature

　　1/2 cup (125 ml) whole milk, at room temperature

　　

Step 1

Preheat the oven to 350°F (175°C).

　　

Step 2

To make the topping, put the 3 tablespoons (1 1/2 ounces/45 g) butter in a 9-inch (23-cm) round cake pan or cast iron skillet. Set the pan directly on the stovetop over low heat until the butter melts. Add the brown sugar and stir until the sugar is thoroughly moistened. Remove from the heat and let cool briefly.

　　

Step 3

Distribute half of the blueberries evenly over the brown sugar mixture in the pan. Arrange the plum slices over the blueberries in overlapping concentric circles, or just scatter them in an even layer. Strew the remaining blueberries on top of the plums. Set aside.

　　

Step 4

To make the cake, in a small bowl, whisk together the flour, baking powder, and salt.

　　

Step 5

In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the 1/2 cup (4 ounces/115 g) butter and the sugar on medium speed until the mixture is light and fluffy, 3 to 5 minutes. Add the vanilla and eggs, one at a time, beating until completely incorporated. Gradually mix in half of the flour mixture. Stir in the milk followed by the rest of the flour mixture and mix just until combined.

　　

Step 6

Scrape the batter on top of the fruit in the pan and smooth it into an even layer. Bake until golden brown and a toothpick inserted in the center of the cake comes out clean, about 1 hour.

　　

Step 7

Let cool for about 15 minutes. Run a knife around the sides of the cake to help loosen it from the pan. Invert a serving plate over the pan. Wearing oven mitts, grasp both the pan and the plate and turn them over together. Carefully lift off the pan.

　　

Serving

Step 8

Serve the cake warm with whipped cream (page 239) or your favorite flavor of ice cream.

　　

Storage

Step 9

The cake will keep for 2 days at room temperature, but since it’s best served warm, you can rewarm the cake, wrapped in aluminum foil, in a low oven, or reheat slices in a microwave oven.

　　

Variations

Step 10

You can use fresh apricots instead of plums, and substitute any kind of berries (except strawberries) for the blueberries. In the winter, replace the stone fruit and berries with 2 cups (8 ounces/225 g) fresh or frozen unthawed cranberries.

　　

tip

Step 11

A great do-ahead trick for just about any type of upside-down cake is to make the cake, invert it onto a serving platter, and leave the inverted pan in place. The cake will stay warm for about an hour this way.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.