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
More From EatingWell
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- Ease of Preparation
- Total Time
- 45 minutes or less
- 8 or more
- Preparation/ Technique
- October 1998