Rating: 5 stars
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Jewel-like plums are beautiful in this almond-flavored upside-down cake.

Source: EatingWell Magazine, October 1998


Recipe Summary

2 hrs




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

292 calories; protein 3.9g; carbohydrates 58.7g; dietary fiber 1.5g; sugars 43g; fat 5.3g; saturated fat 0.6g; cholesterol 19.3mg; vitamin a iu 269.4IU; vitamin c 6.6mg; folate 59.1mcg; calcium 48.7mg; iron 1.6mg; magnesium 17.8mg; potassium 180.6mg; sodium 281.2mg; thiamin 0.2mg.

4 other carbohydrate, 1 fat