Plum-Raspberry Upside-Down Cake

Organic Style 9/04  


1-1/2 lb small red potatoes, quartered

3 T. Dijon mustard

10 T unsalted butter

1 large egg

½ c. light-brown sugar

½ c. granulated sugar

5-6 firm, ripe purple plums (or any stone fruit in season i.e. peeled peaches)

1 c. all-purpose flour

½ pint raspberries

¼ c. cornmeal

½ c. milk

1 tsp. baking powder

½ tsp. salt

Softly whipped cream or ice cream


Preheat oven to 350 degrees.  Melt 3 T. of the butter in a 10-inch baking pan.  Sprinkle bottom with brown sugar.  Thinly slice plums and arrange with berries in pan. (The fruit should fit snuggly in the pan so that it browns evenly and doesn’t float up into the batter.  Starting at the center of the pan, arrange the plum slices in concentric circles, with slightly overlapping edges.  Place additional slices along the sides of the pan and scatter berries across the bottom, poking them into any openings between the plums.)


Heat remaining 7 T. butter in a medium saucepan over low heat until half of it is melted.  Remove from heat; whisk in milk, egg, and granulated sugar until sugar is mostly dissolved.  Stir together flour, cornmeal, baking powder, and salt in a separate bowl.  Slowly whisk flour mixture into milk mixture.  Pour batter over fruit; spread to the edge of the pan with a spatula.


Bake 35 to 45 minutes, until cake is lightly golden and firm to the touch.  Let cool in pan on a rack 10 minutes.  When cooled, invert cake quickly onto a large plate.  Serve warm, topped with whipped cream or ice cream.