Spiced Plum Almond Upside-Down Cake

Caramel-drenched plums and ground almond, allspice and cinnamon in the batter make this cake the sophisticated cousin of the classic pineapple upside-down cake.
  • Level: Intermediate
  • Total: 2 hr 30 min (includes cooling time)
  • Active: 25 min
  • Yield: 8 servings
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Ingredients

Caramel and Fruit:

3/4 cup sugar

1/2 teaspoon kosher salt, optional

1 1/4 to 1 1/2 pounds firm ripe plums, cut into 1/2-inch wedges (or halved if small)

Cake:

1 1/2 cups all-purpose flour (See Cook's Note)

1/4 cup finely ground almonds

1 teaspoon baking powder

1/2 teaspoon ground allspice

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon fine salt

1 cup sugar

8 tablespoons (1 stick) unsalted butter, at room temperature

2 large eggs

1 teaspoon pure vanilla extract

1 cup buttermilk or 3/4 cup whole milk whisked with 1/4 cup sour cream or Greek yogurt

Directions

  1. Preheat the oven to 375 degrees F.
  2. For the caramel and fruit: Stir together the sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet until the mixture looks like wet sand. Cook over medium-high heat, stirring occasionally, until melted and light amber, about 5 minutes. Stir in the salt if making a salted caramel. Arrange the plums, cut-side down, on top.
  3. For the cake: Whisk the flour, almonds, baking powder, allspice, baking soda, cinnamon and salt together in a medium bowl.
  4. Beat the sugar and butter together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating after each addition, then beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, beating until just incorporated.
  5. Pour the batter over the fruit and spread evenly. Bake until golden brown all over and a toothpick inserted into the center of the cake comes out clean, 35 to 50 minutes. Let stand 15 minutes and then invert onto a platter. Cool to room temperature before serving.
  6. Copyright 2016 Television Food Network, G.P. All rights reserved.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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