Fiction-Food Café: Plum Upside Down Cake

After reading (and loving!) Shadow Magic when it released this time last year, I asked author Joshua Khan what the story would be if it was a food and he replied, "a dark plum. Sweet and bloody." A perfect answer. Not only does it match the amazing cover illustration by Ben Hibon (who also did internal illustrations), but I can totally picture Lilith Shadow chomping on dark dripping plums in Castle Gloom.
In celebration of the (US) release of Dream Magic (4/11/17), the sequel to Shadow Magic, I'd like to share this recipe for upside down dark plum cake inspired by Mr. Khan's answer! Haha, I can also envision this dense, flavorful cake being served in Castle Gloom, perhaps on silver trays by zombie servants. Maybe it's even a traditional dessert in Gehenna, served on special occasions, who knows?😉

((I chose this this book for one of our kids' book club reads and we had this cake along with "black & white" cookies because they are spot on thematically. If you'd like a recipe for those, click here.))

Plum Upside Down Cake

Ingredients:
4 Tbsp. Butter, Melted
1/3-1/2 Cup Brown Sugar
2-3 Black Plums, sliced into thin wedges
1-1 1/2 Cup Blueberries &/or Blackberries
1 Cup Flour
1 tsp. Ground Cardamom
1/4 tsp. Ground Cinnamon
1/4 tsp. Ground Nutmeg
1 tsp. Baking Powder
Pinch Salt
1/2 Cup Butter, soft
1/2 Cup Brown Sugar
1 Egg, room temperature
1 tsp. Vanilla
1 Tbsp. Fresh Orange Zest
2/3 Cup Buttermilk, room temperature

Directions:
1. Pre heat your oven to 350ºF. Trace the underside of an 8” round cake pan onto parchment paper & cut out the circle. Smear a little butter on the bottom of the pan & then press the paper circle into the pan (this will help the circle lay flat).

2. Stir together the melted butter & brown sugar until well combined, & then pour the mixture into the pan (over the paper) & spread it around the bottom. Arrange the plum slices in the bottom of the pan, over the butter/sugar mixture, & then place the berries over & in between the plums.

3. In a medium bowl, whisk together the dry ingredients; flour, baking powder, cardamom, cinnamon, nutmeg, & salt. In a large mixing bowl, beat the butter & sugar until light & fluffy. Add the egg & beat until well combined, & then add in the vanilla & orange zest.

4. Beginning & ending with the flour mixture, alternately mix the flour & buttermilk into the mixing bowl. Pour the resultant batter into the pan over the fruit & tap well on the counter to release any air bubbles & get the batter into the crevices between the fruit. Bake for about 45 minutes.

5. Remove from the oven & let cool for about an hour in the pan, & then run a butter knife around the sides of the cake to loosen it. Invert the cake onto a serving plate or tray; lay an upside down plate over the cake pan, & then flip both pan & plate over so that the plate is now right-side up & the pan is upside down. Tap to make sure the cake releases, & then lift the pan away. The cake is now fruit-side up! Peel the parchment paper circle away & discard it. Serve with whipped cream (simple homemade with heavy cream & sugar is best!) & your favorite tea or lemonade (they drank lemonade at one point in the book😊).