Delectable Plum Almond Upside-Down Cake: A Step-by-Step Recipe

There’s something undeniably magical about an upside-down cake. The caramelized fruit on top, the moist and tender crumb, and the delightful anticipation of the grand reveal when you flip it onto a serving platter. This Plum Almond Upside-Down Cake takes that magic to a whole new level. The sweet-tart plums, perfectly caramelized with a hint of almond, create a beautiful contrast with the soft, almond-infused cake. This cake is not only visually stunning but also incredibly delicious and relatively easy to make, making it perfect for a special occasion or a simple weekend treat.

This recipe provides a detailed, step-by-step guide to help you create a show-stopping Plum Almond Upside-Down Cake that will impress your friends and family. We’ll walk you through everything from preparing the plum caramel to baking the perfect almond-flavored cake base. Get ready to experience a burst of flavor and a delightful texture in every bite!

## Why You’ll Love This Plum Almond Upside-Down Cake

* **Beautiful Presentation:** The caramelized plums create a stunning visual display that’s perfect for any occasion.
* **Delicious Flavor Combination:** The sweet and tart plums pair perfectly with the nutty almond flavor of the cake.
* **Moist and Tender Crumb:** The cake is incredibly moist and tender, thanks to the almond flour and butter.
* **Relatively Easy to Make:** Despite its impressive appearance, this cake is surprisingly easy to make.
* **Perfect for Any Occasion:** Whether it’s a birthday celebration, a holiday gathering, or a simple afternoon treat, this cake is sure to be a hit.

## Ingredients You’ll Need

Before you start baking, gather all the ingredients you’ll need. This will make the process much smoother and more enjoyable.

**For the Plum Caramel:**

* ½ cup (100g) granulated sugar
* ¼ cup (60ml) unsalted butter, cut into cubes
* 1 tablespoon water
* 1 pound (450g) ripe but firm plums, halved and pitted
* 1 teaspoon almond extract

**For the Almond Cake:**

* 1 ½ cups (190g) all-purpose flour
* ½ cup (60g) almond flour
* 1 ½ teaspoons baking powder
* ½ teaspoon salt
* ½ cup (115g) unsalted butter, softened
* 1 cup (200g) granulated sugar
* 2 large eggs
* 1 teaspoon almond extract
* ½ cup (120ml) milk
* ¼ cup sliced almonds, for garnish (optional)

## Equipment You’ll Need

* 9-inch round cake pan
* Parchment paper
* Saucepan
* Mixing bowls
* Electric mixer (stand or hand-held)
* Rubber spatula
* Wire rack

## Step-by-Step Instructions

Now, let’s get baking! Follow these detailed instructions to create your own Plum Almond Upside-Down Cake.

**Step 1: Prepare the Cake Pan**

1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven.
2. Grease a 9-inch round cake pan with butter or cooking spray. Cut a circle of parchment paper to fit the bottom of the pan and place it inside. This will help prevent the cake from sticking and make it easier to invert.

**Step 2: Make the Plum Caramel**

1. In a medium saucepan, combine the granulated sugar, butter, and water. Cook over medium heat, stirring constantly, until the sugar dissolves and the butter melts. The mixture will start to bubble.
2. Continue cooking, without stirring, until the caramel turns a deep amber color. This will take about 5-7 minutes. Watch carefully to prevent it from burning.
3. Remove the saucepan from the heat and stir in the almond extract.
4. Pour the caramel evenly into the prepared cake pan. Swirl the pan to coat the bottom completely.
5. Arrange the plum halves, cut-side up, in a decorative pattern over the caramel. Pack them tightly together, as they will shrink slightly during baking.

**Step 3: Make the Almond Cake Batter**

1. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. This ensures that the dry ingredients are evenly distributed.
2. In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. This will take about 3-5 minutes.
3. Beat in the eggs, one at a time, then stir in the almond extract. Make sure each egg is fully incorporated before adding the next.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake.

**Step 4: Assemble and Bake the Cake**

1. Gently pour the cake batter over the arranged plums in the cake pan. Spread the batter evenly to cover the plums completely.
2. Bake in the preheated oven for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown and spring back lightly when touched.

**Step 5: Cool and Invert the Cake**

1. Remove the cake from the oven and let it cool in the pan for 10-15 minutes. This allows the caramel to set slightly and makes it easier to invert.
2. Run a thin knife around the edge of the cake to loosen it from the pan.
3. Place a serving platter over the cake pan. Carefully invert the cake onto the platter in one smooth motion. The plums should now be on top, beautifully caramelized.
4. If any plums stick to the bottom of the pan, carefully remove them and arrange them on top of the cake.
5. Remove the parchment paper from the cake.
6. Let the cake cool completely before serving.

**Step 6: Garnish and Serve**

1. Optional: Sprinkle the top of the cake with sliced almonds for added texture and visual appeal.
2. Serve the Plum Almond Upside-Down Cake at room temperature. It’s delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

## Tips for Success

* **Use Ripe but Firm Plums:** The plums should be ripe for sweetness but firm enough to hold their shape during baking. Avoid using overly soft or mushy plums.
* **Don’t Overcook the Caramel:** Watch the caramel carefully to prevent it from burning. Burnt caramel will have a bitter taste that will ruin the cake.
* **Measure Ingredients Accurately:** Accurate measurements are essential for baking success. Use measuring cups and spoons specifically designed for baking.
* **Don’t Overmix the Batter:** Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
* **Cool the Cake Slightly Before Inverting:** Cooling the cake slightly before inverting allows the caramel to set and makes it easier to release from the pan.
* **If Plums Stick, Gently Replace:** If any plums stick to the pan, carefully remove them and arrange them on top of the cake after inverting.
* **Use a Good Quality Almond Extract:** A good quality almond extract will add a rich, nutty flavor to the cake.
* **Adjust Baking Time as Needed:** Baking times may vary depending on your oven. Check the cake for doneness after 45 minutes and adjust the baking time as needed.

## Variations and Substitutions

* **Other Fruits:** You can substitute other fruits for the plums, such as peaches, apples, pears, or even cranberries.
* **Different Nuts:** Try using other nuts instead of almonds, such as pecans, walnuts, or hazelnuts.
* **Spice it Up:** Add a pinch of cinnamon, nutmeg, or cardamom to the cake batter for a warm, spicy flavor.
* **Gluten-Free Option:** Use a gluten-free all-purpose flour blend to make this cake gluten-free.
* **Dairy-Free Option:** Substitute the butter with a dairy-free butter alternative and the milk with a plant-based milk alternative, such as almond milk or soy milk.

## Serving Suggestions

* Serve the cake warm or at room temperature.
* Top with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce.
* Pair with a cup of coffee or tea.
* Enjoy as a dessert after a delicious meal or as a special treat any time of day.

## Storage Instructions

* Store leftover Plum Almond Upside-Down Cake in an airtight container at room temperature for up to 3 days.
* You can also store it in the refrigerator for up to 5 days. However, the cake may become slightly drier in the refrigerator.
* To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

## Nutrition Information (approximate, per serving)

* Calories: 350-400
* Fat: 15-20g
* Saturated Fat: 8-10g
* Cholesterol: 75-100mg
* Sodium: 200-250mg
* Carbohydrates: 45-50g
* Sugar: 30-35g
* Protein: 4-5g

## Conclusion

This Plum Almond Upside-Down Cake is a delightful combination of sweet, tart, and nutty flavors that will tantalize your taste buds. The caramelized plums create a beautiful presentation, while the almond-infused cake is moist and tender. With its relatively easy preparation and impressive results, this cake is sure to become a favorite for any occasion. So, gather your ingredients, follow the step-by-step instructions, and get ready to bake a show-stopping dessert that will impress everyone who tries it! Enjoy!

## FAQs

**Q: Can I use frozen plums?**

A: While fresh plums are ideal, you can use frozen plums in a pinch. Thaw them completely and drain any excess liquid before arranging them in the cake pan. Keep in mind that frozen plums may release more moisture during baking, so you may need to adjust the baking time accordingly.

**Q: Can I make this cake ahead of time?**

A: Yes, you can make the Plum Almond Upside-Down Cake a day ahead of time. Store it in an airtight container at room temperature or in the refrigerator. If refrigerating, allow the cake to come to room temperature before serving.

**Q: My caramel burned. What do I do?**

A: Unfortunately, burnt caramel will impart a bitter taste to the cake. If your caramel burns, it’s best to start over. Be sure to watch the caramel carefully and remove it from the heat as soon as it reaches a deep amber color.

**Q: My cake is sticking to the pan. What can I do?**

A: Make sure you grease the cake pan thoroughly with butter or cooking spray and line the bottom with parchment paper. After baking, let the cake cool in the pan for 10-15 minutes before inverting. This will help the caramel set slightly and make it easier to release from the pan. If the cake still sticks, run a thin knife around the edge to loosen it before inverting.

**Q: Can I use a different size cake pan?**

A: This recipe is designed for a 9-inch round cake pan. If you use a different size pan, you may need to adjust the baking time accordingly. A smaller pan will require a longer baking time, while a larger pan will require a shorter baking time.

**Q: Is almond flour necessary for this recipe?**

A: While you can make the cake with only all-purpose flour, the almond flour adds a lovely nutty flavor and contributes to the cake’s moist and tender texture. If you don’t have almond flour, you can substitute it with an equal amount of all-purpose flour, but the flavor and texture may be slightly different.

**Q: Can I add nuts to the cake batter?**

A: Yes, you can add chopped nuts, such as pecans or walnuts, to the cake batter for added texture and flavor. Add about ½ cup of chopped nuts to the batter before pouring it over the plums.

**Q: Can I use a different type of extract?**

A: While almond extract complements the plums beautifully, you can experiment with other extracts, such as vanilla extract, lemon extract, or even a hint of rum extract.

**Q: My cake is too dry. What can I do differently next time?**

A: Ensure you are measuring your ingredients accurately, especially the flour. Over-measuring flour is a common cause of dry cakes. Also, avoid overbaking the cake. Check for doneness with a wooden skewer, and remove the cake from the oven as soon as the skewer comes out clean. You can also try adding a tablespoon or two of sour cream or yogurt to the batter for added moisture.

**Q: The top of my cake is getting too brown. What should I do?**

A: If the top of your cake is browning too quickly, you can tent it with aluminum foil during the last 15-20 minutes of baking. This will help prevent it from burning.