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Plum-Almond Upside-Down Cake

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  45 Minutes
Total Time:  2 Hours
  10 servings
Jewel-like plums are beautiful in this almond-flavored upside-down cake.

Make Ahead Tip: Cover and store at room temperature for up to 2 days. Glaze just before serving.
For Topping:
3/4 cup  sugar
1/3 cup  water
8   large ripe red or purple plums (about 1 1/2 pounds)
For Cake:
1 1/4 cups  unsifted cake flour
1 teaspoon  baking powder
1/2 teaspoon  baking soda
1/2 teaspoon  salt
2/3 cup  buttermilk
1/4 cup  almond paste
2 tablespoons  canola oil
1/2 teaspoon  vanilla extract
1/4 teaspoon  almond extract
1   large egg
1 large  large egg white
2/3 cup  sugar
1/4 cup  red currant jelly
Plum-Almond Upside-Down Cake Recipe at
To make topping: Preheat oven to 350°F.

Combine 3/4 cup sugar and water in a heavy-bottomed saucepan. Bring to a simmer over low heat, swirling pan occasionally, until sugar dissolves. Increase heat to medium, cover and cook for 1 minute. Uncover and cook, without stirring, until syrup turns a deep amber color, 8 to 10 minutes. (Gently swirl pan if syrup is coloring unevenly). Immediately pour caramel into a 9-inch round cake pan. Swirl pan to coat bottom evenly with caramel. (Use caution, as caramel will be very hot). Cool until set, about 10 minutes.

Quarter plums lengthwise, removing pits. Arrange, cut-side down, in concentric circles over caramel; set aside.

To make cake: Whisk flour, baking powder, baking soda and salt in a bowl.

Combine buttermilk, almond paste, oil and vanilla and almond extracts in a food processor. Process until smooth; set aside.

Combine egg, egg white and 2/3 cup sugar in a large mixing bowl; beat with an electric mixer on high speed until thick and pale, 5 to 10 minutes. Alternately fold dry ingredients and buttermilk mixture into egg mixture with a whisk, making 3 additions of dry and 2 of liquid. Pour batter over plums.

Bake cake until golden and a skewer inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan on a wire rack for 10 minutes. Loosen edges and invert onto a serving plate. Let cool to room temperature.

Shortly before serving, heat jelly in a small saucepan over low heat, stirring until melted. With a pastry brush, glaze plums with jelly.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Delightful Upside-Down Cakes
Nutrition Facts per Serving
Yield:   10 servings
Calories: 291
Fat. Total: 5g
Protein: 4g
Carbohydrates, Total: 59g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 22mg
Sodium: 265mg
% Cal. from Fat: 15%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Jackie Reviewed: 08/08/2011
I've made this a couple times now and everyone loves it-especially with some vanilla icecream! I double the recipe and freeze one. It tastes fresh even after freezing. Great way to use up those extra plums.
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