This cake is the perfect use for summer stone fruit. You could even switch out the plums for whatever your favorite summer stone fruit might be. Cherries, peaches, apricots, any of these would be delicious. The almond cake base complements the sweetness but also the tartness of the plums. To play off of this tang, I like to top this cake with a little sweetened sour cream but whipped cream would be equally delicious.
Plum Upside Down Cake
- 4 ripe red plums
- 1/4 cup brown sugar
- 1 stick, plus 2 tablespoons unsalted butter
- 1 cup granulated sugar
- 1 cup all purpose flour
- 3/4 cup almond meal flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Sliced toasted almonds and confectioners sugar for garnish
Preheat the oven to 350 degrees. Butter a 9 inch springform pan and place it on an baking sheet lined with parchment paper. (Believe me, you don't want to do this after adding the cake batter to the pan. Unless you enjoy cleaning up buttery plum syrup. Also, always hold a springform pan from the bottom not the sides. Learn from my mistakes lol)
Thinly slice the plums and arrange them in a single layer in the prepared springform pan. Then, sprinkle the plums with the brown sugar. Melt 2 tablespoons of butter and pour over the plums while warm. Let that sit while you prepare the cake batter.
Using the paddle attachment of a stand mixer, beat the butter and sugar together until light and fluffy.
Meanwhile, in a medium bowl stir together flour, almond meal flour, baking powder, and salt.
Add the eggs to the butter mixture one at a time. Once combined add the extracts. Then, gradually add flour mixture and beat until just combined.
Add the batter on top of the sliced plums in the prepared pan. Bake for 40-45 minutes or until a toothpick comes out clean. Let cool in the pan for 10 minutes. Then, remove the side from the cake. Place a serving dish over the top of the cake and then invert and remove the bottom of the pan. If any syrup or plum sticks just place it back on the cake top. (Nothing a little powdered sugar and almonds can't cover)
Sprinkle with toasted slice almonds and confectioners sugar. The cake can be served warm or at room temperature but I prefer it warm.
I also topped each slice with a little sweetened sour cream. Just mix 2 tablespoons of confectioners sugar in 1 cup of sour cream and dollop on top.