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
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- 8 or more
- Preparation/ Technique
- Ease of Preparation
- Total Time
- 45 minutes or less
- October 1998