Spiced Plum Almond Upside-Down Cake
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 485
- Total Fat
- 20
- Saturated Fat
- 11
- Carbohydrates
- 73
- Dietary Fiber
- 2
- Sugar
- 53
- Protein
- 6
- Cholesterol
- 92
- Sodium
- 421
- Total: 2 hr 30 min (includes cooling time)
- Active: 25 min
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
- 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.
- 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.)