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.
Recipe courtesy of Food Network Kitchen
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Spiced Plum Almond Upside-Down Cake
Total:
2 hr 30 min
Active:
25 min
Yield:
8 servings
Level:
Intermediate
Total:
2 hr 30 min
Active:
25 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Caramel and Fruit:
Cake:

Directions

Preheat the oven to 375 degrees F.

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.

For the cake: Whisk the flour, almonds, baking powder, allspice, baking soda, cinnamon and salt together in a medium bowl.

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.

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.

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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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