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Why, hello there, gorgeous. We can’t think of a better way to take advantage of fleeting plum season than by making pastry chef Erin McDowell’s swoon-worthy blackberry plum upside-down cake.
“I love an upside-down cake because it’s easy to make and sort of self-frosting,” the author of The Fearless Baker tells us. “You can’t beat the tartness and color of in-season plums, but combining them with blackberries adds texture and a berry flavor that makes a particularly good upside-down cake combination.”
You’ll notice her version has a little bit of whole-wheat flour in the cake batter. “When I was younger,” McDowell tells us, “peanut butter and jelly sandwiches were always on whole-wheat bread. So when I make something that’s really fruity, I like to have something that’s whole wheat as a component.”
Yep, we’ll take a slice of this over PB&J any day.
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