Jewel-like plums are beautiful in this almond-flavored upside-down cake.

EatingWell Test Kitchen
Source: EatingWell Magazine, October 1998




Instructions Checklist
  • To make topping: Preheat oven to 350 degrees F.

  • Combine 3/4 cup sugar and water in a heavy-bottomed saucepan. Bring to a simmer over low heat, swirling pan occasionally, until sugar dissolves. Increase heat to medium, cover and cook for 1 minute. Uncover and cook, without stirring, until syrup turns a deep amber color, 8 to 10 minutes. (Gently swirl pan if syrup is coloring unevenly.) Immediately pour caramel into a 9-inch round cake pan. Swirl pan to coat bottom evenly with caramel. (Use caution, as caramel will be very hot.) Cool until set, about 10 minutes.

  • Quarter plums lengthwise, removing pits. Arrange, cut-side down, in concentric circles over caramel; set aside.

  • To make cake: Whisk flour, baking powder, baking soda and salt in a bowl.

  • Combine buttermilk, almond paste, oil and vanilla and almond extracts in a food processor. Process until smooth; set aside.

  • Combine egg, egg white and 2/3 cup sugar in a large mixing bowl; beat with an electric mixer on high speed until thick and pale, 5 to 10 minutes. Alternately fold dry ingredients and buttermilk mixture into egg mixture with a whisk, making 3 additions of dry and 2 of liquid. Pour batter over plums.

  • Bake cake until golden and a skewer inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan on a wire rack for 10 minutes. Loosen edges and invert onto a serving plate. Let cool to room temperature.

  • Shortly before serving, heat jelly in a small saucepan over low heat, stirring until melted. With a pastry brush, glaze plums with jelly.


Make Ahead Tip: Cover and store at room temperature for up to 2 days. Glaze just before serving.

Nutrition Facts

291.9 calories; protein 3.9g 8% DV; carbohydrates 58.7g 19% DV; exchange other carbs 4; dietary fiber 1.5g 6% DV; sugars 43g; fat 5.3g 8% DV; saturated fat 0.6g 3% DV; cholesterol 19.3mg 6% DV; vitamin a iu 269.4IU 5% DV; vitamin c 6.6mg 11% DV; folate 59.1mcg 15% DV; calcium 48.7mg 5% DV; iron 1.6mg 9% DV; magnesium 17.8mg 6% DV; potassium 180.6mg 5% DV; sodium 281.2mg 11% DV; thiamin 0.2mg 18% DV.

Reviews (1)

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Rating: 5 stars
I made this recipe the first time after I saw it in your magazine and the whole family loved it. There are several steps to making it but it is not hard to make. From the second time on I have ground my own almonds though as the paste is very hard to find where I live. it doesn't seem to harm flavor or texture of the finished cake. Read More