Plum Upside-Down Cake
Recipe GLPR7da248f1b3216d
A beautifully caramelized upside-down cake featuring fresh plum wedges arranged atop a rich buttery-brown sugar base. The tender vanilla-almond spiced cake bakes over the fruit, and when inverted, reveals glistening glazed plums on top. Serve warm with ice cream or whipped cream.
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Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
12 tablespoons unsalted butter, room temperature, divided
1 cup packed golden brown sugar
1 tablespoon honey
1 cup sugar
2 large eggs
1/2 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
6 large plums, halved, pitted, and cut into wedges
Directions
Preheat your oven to 350°F. In a heavy medium skillet, combine 6 tablespoons of the butter with the packed brown sugar and honey. Heat over low heat, stirring frequently, until the butter has completely melted and the mixture forms a thick, smooth caramel sauce.
Pour the warm caramel mixture into a 9-inch round cake pan with 2-inch-high sides. Arrange the plum wedges in a single layer on top of the caramel, spacing them evenly.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until fully combined.
Using an electric mixer on medium speed, beat the remaining 6 tablespoons of butter in a large bowl until light and pale, about 2 minutes.
Gradually add the sugar and continue beating until the mixture is light, fluffy, and well-creamed, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Once both eggs are incorporated, beat until the batter is light and fluffy, about 2 minutes total.
Beat in the vanilla extract and almond extract until evenly distributed.
Add the dry ingredients and milk to the egg mixture in alternating batches, beginning and ending with the dry ingredients. Mix on low speed after each addition, just until blended—do not overmix.
Gently spoon the batter evenly over the plums, taking care not to disturb their arrangement.
Bake in the preheated oven for about 1 hour and 5 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean.
Transfer the pan to a wire rack and allow the cake to cool in the pan for 30 minutes.
Using a thin knife, carefully run it around the inside edges of the pan to loosen the cake from the sides.
Place a serving platter over the top of the cake pan. Holding both the pan and platter firmly, carefully invert so the cake releases onto the platter with the glazed plums now facing up.
Let the cake stand for 5 minutes, then gently lift off the pan.
Serve the cake while still warm, accompanied by vanilla ice cream or whipped cream if desired.
