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 egg white
- 2/3 cup sugar
- 1/4 cup red currant jelly
For Topping: Preheat oven to 350 degrees 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.
For 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 Publisher. All rights reserved.
nutrition information per serving
291 calories; 5g total fat; 1g total saturated fat; 22mg cholesterol; 265mg sodium; 59g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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