Upside Down Whole wheat Plum Blackberry Cake recipe ( Low fat, Whole grain, Corn meal Cake)
I know I have talked about this - like million times already in this blog. At the risk of becoming monotonous and boring, I am repeating it once again - I am a WHOLEGRAIN lover. I cannot get enough of them. And esp. in this country with the variety of whole grains at my disposal , I cannot help being ecstatic. Just like the paparazzi can blab even in their dreams which restaurants/locations celebrities go to, anyone who knows me will find me at local Whole Foods market in case they find that I seem to be missing at home. Most often (exception of few other boring places which sadly have to be visited!), I can be found at either Barnes and Nobles store or Whole Foods. I am like a kid in candy heaven! Like a dog trying to catch its tail, I keep going round and round the aisles of these stores without getting bored or embarrassed (ppl must think I am silly for looking at the same aisle again and again! I care less!)
Upside Down Whole wheat Plum Blackberry Cake recipe ( Low fat, Whole grain, Corn meal Cake)
Anyways, all this passion has to be culminated into something right - yes - cooking it sure is. Amongst other fresh smelling books, Cookbooks aisle is a must visit place  and in one such recent visit I chanced a look at my messiah. Author Lorna Sass.  Woman after my own heart and soul. I latched on to her wholegrain book and came home to make it the same day. Oh Boy! Was I overjoyed!!!!! It was like a whole new world was opened up for me. My husband shook his head in resignation at my mirth over some "silly whole grain cooking" - but his face was worth watching when I set our dinner table with this delicious dessert. Upside Down Whole wheat Plum Blackberry Cake recipe ( Low fat, Whole grain, Corn meal Cake) At first he was skeptical since we are not dessert eaters, but the tartness from the fruit with slight sweetness accompanied by that spongy cake made him a happy eater. Of course he was surprised to learn that it was almost fat free! That satisfied smile and burp I heard at the end of the meal was the reward I was waiting for :)  I have adapted the recipe a little to suit my pantry and needs. I had fresh plums from our backyard waiting to be used so that went in instead of peaches. I had frozen blackberry but you can use mixed berries for this. You can get a general idea from my notes to make this recipe your own.
  • Cook time:
  • Prep time:
  • Serves: 6 people
  • Yields: Makes one 8 inch square pan - Serves 6-8
Ingredients
      For the fruit layer
    • 4 medium-size ripe plums, pitted and sliced (I did not peel)
    • 1 cup frozen (or fresh) blackberries
    • 1/2 cup coarsely chopped walnuts
    • 1/4-1/3 cup (packed) dark brown sugar, to taste (my plums were v.sweet hence used little less than 1/4 cup)
    • 2 tsp lemon zest
    • 1 tbsp cornstarch
    • 2 tsp freshly squeezed lemon juice
      For the cake Layer
    • 3/4 cup whole wheat pastry flour
    • 1/4 cup fine yellow cornmeal, preferably stone ground
    • 1/3 cup white sugar
    • 1-1/4 tsp baking powder
    • 1/4 tsp baking soda
    • 1/4 tsp salt
    • 1/2 tsp ground cinnamon
    • 1/4 tsp ground allspice
    • 1/4 tsp ground anise
    • 1/2 cup well shaken buttermilk
    • 2 tbsp unsweetened apple butter
    • 1 tbsp butter, melted
    • 2 egg whites or 1 whole egg
    • 1 tsp vanilla extract
    Tips
    1) I had fresh plums and blackberry hence used them. You can use Nectarines/Peaches instead of plums and mixed berries instead of blackberries
    2) You can use Pecans instead of walnuts
    3) The recipe called for 3 tbsp of butter out of which I replaced 2 of them with apple butter to make this low fat
    4) It also called for 1 whole egg. For maximizing protein and cutting fat, I used 2 egg whites instead.

    If you want to Bake using Microwave pls refer to these articles:
    1) How to Bake in Microwave
    2) How to Bake in Microwave Convection Oven

    For making Substitutions please refer my handy chart:
    1) Baking substitutions
    2) Egg Substitutions
    Method
    1. Set the rack in the middle and preheat the oven to 350F. Lightly grease an 8 inch square baking pan. Set aside. Meanwhile place the plums and berries in a large bowl. Add the nuts, brown sugar and zest.
    2. Dissolve the cornstarch in the lemon juice
    3. and gently toss it with the fruit.
    4. Transfer the fruit to the baking pan. Set aside.
    5. For the Cake layer :  In a large bowl, blend the flour, corn meal, sugar, baking powder,soda,salt and spices.
    6. In the same bowl you used for tossing fruit, whisk together buttermilk, butter,apple butter,egg whites and vanilla extract.
    7. Fold the wet ingredients into the dry. Do not overwork the batter and gently fold until incorporated.
    8. Use a rubber spatula to spread the batter evenly over the fruit. Set the pan on a baking sheet to catch any bubbling fruit juice.
    9. Bake, rotating the pan every 15 minutes, until the top of the cake is lightly browned and the center of the cake springs back to a gentle touch. This takes about 35-50 minutes. Set the pan to cool on a rack for about 5 minutes.
    10. Run a knife around the edges
    11. and invert a large platter on top of the pan
    12. and turn the pan over onto the platter to release the cobbler/cake. Scrape any fruit clinging to the bottom of the pan on to the top of the cobbler/Cake.
    Serve warm. Goes very well with whipped cream/vanilla ice cream. Upside Down Whole wheat Plum Blackberry Cake recipe ( Low fat, Whole grain, Corn meal Cake)

    Recipe Reference

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    4 Member Reviews

    By benedetta on Sep 20, 2011

    I really liked this recipe. I made a few changes, instead of dark brown sugar I put 2 tblsp of concentrated date juice, instead of butter and applebutter I put coconut oil, and instead of white sugar I put agave syrup, and in Italy I dont think buttermilk exists so I mixed greek yogurt with a bit of milk.   The result was great, so great that I didnt have time to take a picture, I'll post it next time.

    Thank you for the recipe and this really usefull site.

    By Maisha on Aug 20, 2010

    I made this recipe several times now, once using prunes and twice with cherries. I used only fruit for the fruit layer (no sugar or nuts) and for the cake layer I used only 1 tablespoon of sucanat and 1 tablespoon of canola oil instead of butter. I like my cakes spicy rather than sweet. I topped the cake with fat-free strained yoghurt and pure chocolate shavings… it was delish!!! for a picture of the end result check: http://www.flickr.com/photos/mverhoek/4909945415/

    Read All 4 Reviews →

    10 Comments

    By Maisha on Aug 20, 2010

    I made this recipe several times now, once using prunes and twice with cherries. I used only fruit for the fruit layer (no sugar or nuts) and for the cake layer I used only 1 tablespoon of sucanat and 1 tablespoon of canola oil instead of butter. I like my cakes spicy rather than sweet. I topped the cake with fat-free strained yoghurt and pure chocolate shavings... it was delish!!! for a picture of the end result check: http://www.flickr.com/photos/mverhoek/4909945415/

    Thank u so much Maisha for the beautiful feedback. Wud love to showcase it to all the readers of this site. if you are interested you can copy paste this feedback along with the photo here - http://chefinyou.com/i-made-this/?recipeid=2986 and it will appear in the site and everyone else will also be able to see it :)

    By Islak Kek Tarifi on Aug 8, 2010

    I love cake recipe is very nice thank you

    By bergamot on Jul 17, 2010

    Definitely a fantastic upside down cake.

    By cake recipe on Jul 17, 2010

    This is really a cool idea! That turns out really pretty. I love baking and I love having fruits in my cake. Even just for decoration. I really think that fruits breaks the heaviness or creaminess of cakes. I'd definitely give this a go. Thanks for sharing this one, I'm sure my kids are going to love this. :)

    By sowmya on Jul 16, 2010

    you really make it sound so simple..looks delicious..will give it a try..

    By Divya Vikram on Jul 16, 2010

    Bookmarked!! :-P

    By swapna on Jul 16, 2010

    yummy and delicious with all those plums!!!will try soon...

    By SD on Jul 16, 2010

    Girl , you have limitless energy :!: And your hubby for sure is one of the happiest hubbies !!!!! :-D

    In fact that comment made all the energy come to me! Its not really me, its what you said u know :) As for happiest hubbies - hopefully you dont catch him when he is being force fed my "unfortunate" experiments ;)

    By Radhika Vasanth on Jul 16, 2010

    yumm yumm yumm.. Like a merry go round I go around the aisles and TH thinks that I am one crazy woman in this world. He think I am wasting my time, but he doesn't know actually I am gaining some knowledge on new ingredients and products.. Sigh.. You inspired me to use the Whole wheat pastry flour and my very first attempt was a grand grand success, I did post about the quick bread and bragged about it in my blog as thou I discovered WWPF.. LOL... Also I have started replacing APF with WWPF in all my recipes now.. :) The plum and blackberry cake looks luscious and healthy. I was so waiting to see how you will use the Apple Butter and as always you surpised me.. I know I have used a huge space in your comment section ciao and have a great weekend.

    EXACTLY! I familiarize and note down the new produce, ingredients - come home to read up more on them so that I can buy them next time. Wat do others know - esp. the husbands! But show a little love to their belly, they will put up with our aisle merry go rounds ;) As for WWPF, its so alright! I know the excitement :) Lemme make another recipe with "another special flour" and you probably might be inspired to start bragging about using it too!!! Lets see if I can inspire u enough ;) Watch out for that recipe

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