For this cake, thinly sliced Italian plums are strewn into the bottom of a pan, the batter is poured in, and then blueberries are scattered over. During baking, many of the blueberries drift to the bottom. When you flip the cake over, the bottom becomes a charmingly old-fashioned, glistening, fruit-laden top. Add a dollop of unsweetened whipped cream or vanilla ice cream, and you’re there. Just try to use the freshest, sweetest fruit you can find at this time of year.
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Being a lazy cook (esp on a hot Sunday evening when I have too many chores to finish up before work tomorrow), I took lots of short-cuts, and the cake was still wonderful and delicious! I used all-purpose flour instead of cake flour, and added three eggs without whipping and folding in the egg whites. The result was probably a denser, spongier cake than the original version, but it showed off the fabulous flavor of the plums and blueberries I bought at a Pennsylvania orchard yesterday. A real summer treat!
This cake came out great, just like the photo in the magazine. It is not very sweet and using olive oil instead of butter seems much lighter and healthier than most cakes. The texture is similar to a dense chiffon cake. Almost all of the blueberries had fallen to the bottom of the cake. Will make again!
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