Plum Almond Upside Down Cake Recipe

Name: Plum Almond Upside Down Cake
Prep time: 25 min
Cook time: 50 min
Total time: 105 min
Yield: 12
Ingredients: 1/2 cup unsalted butter; 5 tablespoons unsalted butter; 1/2 cup firmly packed light brown sugar; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 3 to 4 Italian plums, pitted and sliced thinly; 1/2 cup firmly packed light brown sugar; 1/4 cup white sugar; 3/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 1/2 cups superfine blanched almond flour; 3 large eggs, room temp; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon almond extract, or to taste; 1 teaspoon vanilla extract; 6 tablespoons all-purpose flour; 3/4 teaspoons baking powder

Cook Time: 50 minutes

Ingredients

Original recipe (1X) yields 12 servings

Browned Butter

1/2 cup unsalted butter

Topping

5 tablespoons unsalted butter
1/2 cup firmly packed light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 to 4 Italian plums, pitted and thinly sliced

Cake Batter

1/4 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups superfine blanched almond flour
3 large eggs
1 tablespoon freshly squeezed lemon juice
1 teaspoon almond extract, or to taste
1 teaspoon vanilla extract
6 tablespoons all-purpose flour
3/4 teaspoons baking powder

Directions

Step 1: Preheat the oven to 350F (175C). Generously butter a 9-inch round cake pan and line the bottom with parchment paper.

Step 2: Place 1/2 cup butter in a light-colored saucepan over medium-low heat. Cook, stirring constantly, until the butter turns golden brown, which will take 5 to 7 minutes. Once browned, pour the butter into a large mixing bowl and let it cool for at least 10 minutes.

Step 3: For the topping, add 5 tablespoons of butter to the same saucepan used for the browned butter. Let the residual heat melt the butter (or you can melt it over very low heat). Once melted, pour the butter into the prepared cake pan and sprinkle with brown sugar, cinnamon, and nutmeg. Gently mix the ingredients in the pan, then spread them into an even layer.

Step 4: Arrange the sliced plums over the butter-sugar mixture in a circular pattern, pressing them gently but firmly into the mixture until the bottom of the pan is evenly covered. Set this aside.

Step 5: In the bowl with the browned butter, add brown sugar, white sugar, salt, cinnamon, and nutmeg. Mix well to combine. Stir in the almond flour until incorporated; the mixture will have a grainy texture.

Step 6: Add the eggs one at a time, beating well after each addition with an electric mixer. Once all eggs are added, beat the mixture on medium-high speed for 3 minutes, until light and fluffy. Add the lemon juice, vanilla extract, and almond extract, and mix again to combine.

Step 7: Reduce the mixer speed and stir in the flour and baking powder until just combined. Do not overmix.

Step 8: Pour the cake batter over the plums, spreading it gently into an even layer. Place the pan in the preheated oven and bake for 45 to 55 minutes, or until the cake is evenly browned and the center springs back when lightly touched.

Step 9: Once baked, let the cake cool in the pan for 10 minutes. Then invert it onto a serving platter. Gently peel off the parchment paper and allow the cake to cool completely before serving.

Nutrition Facts (per serving)

Calories: 353
Fat: 21g (27% Daily Value)
Saturated Fat: 9g (44% Daily Value)
Cholesterol: 80mg (27% Daily Value)
Sodium: 188mg (8% Daily Value)
Total Carbohydrate: 39g (14% Daily Value)
Dietary Fiber: 4g (13% Daily Value)
Total Sugars: 30g
Protein: 6g (12% Daily Value)
Vitamin C: 28mg (32% Daily Value)
Calcium: 92mg (7% Daily Value)
Iron: 1mg (7% Daily Value)
Potassium: 342mg (7% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is based on available data for most ingredients.

The Story Behind Plum Almond Upside Down Cake

The Plum Almond Upside Down Cake, a delightful variation of the classic upside-down cake, has its roots in European culinary traditions, particularly in French and German baking. The concept of placing fruit at the bottom of a cake pan, then inverting it after baking, dates back to the 1920s in the United States, where pineapple upside-down cakes gained popularity. The combination of plums and almonds adds a European twist, highlighting the use of seasonal stone fruits and nut-based flours that were staples in Central European kitchens. This cake represents a fusion of old-world techniques with modern American dessert creativity.

Regional Variations

Regional differences in plum almond cakes are most noticeable in Europe. In France, similar cakes often incorporate almond paste or frangipane between layers, creating a richer texture. In Germany, plum cakes are traditionally less sweet and sometimes include a light streusel topping. In the U.S., bakers favor a buttery caramel layer with spiced plums, giving the cake a sweet, aromatic profile. The use of Italian plums in this recipe is particularly popular in Mediterranean regions, as these fruits are prized for their balance of tartness and sweetness.

How It Differs From Similar Cakes

Unlike standard upside-down cakes that typically use pineapple or apple, this cake emphasizes the subtle tartness of plums, which pairs exquisitely with almond flour. The addition of browned butter and almond extract distinguishes it further, providing a nutty, toasted depth not found in typical fruit-topped cakes. Unlike a tart or a galette, which may have a pastry base, this cake is fully soft, moist, and enriched with eggs, giving it a fluffy crumb that contrasts beautifully with the caramelized fruit topping.

Serving Occasions

Plum Almond Upside Down Cake is commonly served as a dessert at family gatherings, afternoon teas, or holiday celebrations. Its visually striking top layer of plums makes it ideal for festive occasions. It is also popular in cafs and bakeries as a seasonal treat, especially during late summer and early autumn when plums are at their peak. Often, it is paired with whipped cream or a scoop of vanilla ice cream to enhance its rich flavors.

Interesting Facts

The process of browning butter, used in this recipe, enhances the nutty flavor, making the cake more aromatic and complex.
Almond flour not only adds flavor but also keeps the cake moist, making it gluten-free-friendly if regular flour is omitted.
Upside-down cakes were originally designed to ensure that fruit remained juicy during baking, a technique that became iconic in American baking history.
Italian plums, often called prune plums, are particularly suited for this dessert because their natural acidity balances the sweetness of caramelized sugar.
This cake is an excellent example of how a simple fruit can transform a basic cake into a visually stunning and flavor-rich centerpiece.

AI Audio version of the recipe is available!

You can listen to this recipe in AI audio format. Simply click the play button below to listen to the content in a format that suits you best. It’s a great way to absorb information on the go!

FAQ about Plum Almond Upside Down Cake Recipe

Yes, you can use other types of plums, but Italian plums are preferred due to their slightly tart flavor and firmer texture. If you use a sweeter variety, consider adjusting the sugar amounts in the topping to balance the sweetness.

Store the leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cake for up to 5 days. You can also freeze it for up to 3 months. Be sure to wrap the cake tightly in plastic wrap or foil before freezing.

Yes, you can make the cake a day ahead. Once baked and cooled, wrap the cake in plastic wrap and store it in the refrigerator. Allow the cake to come to room temperature before serving for the best texture and flavor.

If you have a nut allergy, you can substitute the almond flour with a gluten-free all-purpose flour blend. The texture of the cake may be slightly different, but it will still turn out delicious.

Yes, you can use an egg substitute such as flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or a commercial egg replacer. The texture may vary slightly, but the cake should still hold together.

It's best to use unsalted butter in this recipe so you can control the amount of salt. However, if you only have salted butter, reduce or omit the added salt in the recipe to avoid making the cake too salty.

The cake is done when it is golden brown on top and the center springs back when lightly touched. You can also insert a toothpick into the center of the cake—if it comes out clean or with just a few crumbs, the cake is ready.

Yes, you can experiment with other fruits like peaches, nectarines, or apricots. Just ensure that the fruit is firm enough to hold up during baking and cut into similar-sized slices to ensure even cooking.

This cake is delicious on its own, but you can serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of warm caramel sauce for an extra indulgent treat.

An upside-down cake is called so because the fruit is arranged at the bottom of the pan with the batter poured on top. After baking, the cake is inverted to reveal the caramelized fruit topping.

Comments

Kevin Johnson

06/23/2023 06:21:31 AM

Is it possible for me to slice and freeze plums while I shop for the almond flour that I usually use?

No-Bake Tiramisu Cheesecake Recipe

View Recipe

audio version

Cook Time: 15 minutes

Plum Almond Upside Down Cake Recipe