Plum-Almond Upside-Down Cake
From EatingWell: October 1998
Jewel-like plums are beautiful in this almond-flavored upside-down cake.
- 3/4 cup sugar
- 1/3 cup water
- 8 large ripe red or purple plums, (about 1 1/2 pounds)
- 1 1/4 cups unsifted cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup buttermilk
- 1/4 cup almond paste
- 2 tablespoons canola oil
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 large egg
- 1 large large egg white
- 2/3 cup sugar
- 1/4 cup red currant jelly
- To make topping: Preheat oven to 350°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.
Tips & Notes
- Make Ahead Tip: Cover and store at room temperature for up to 2 days. Glaze just before serving.
Per serving: 291 calories; 5 g fat (1 g sat, 3 g mono); 22 mg cholesterol; 59 g carbohydrates; 4 g protein; 2 g fiber; 265 mg sodium; 180 mg potassium.
Carbohydrate Servings: 4
Exchanges: 4 other carbohydrate, 1 fat
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- Total Time
- 45 minutes or less
- 8 or more
- Preparation/ Technique
- Ease of Preparation
- October 1998