Upside down plum cake

A great summer dessert. The plums mixed with almond paste makes a very light cake. Also looks great.

Upside down plum cake

Photo by Debbie C.

  • Prep Time


  • Total Time


  • Servings



  • Plum topping:

  • 2

    T butter

  • ½

    c packed brown sugar

  • lbs plums, cut into thin wedges

  • Almond cake:

  • c flour

  • teas baking powder

  • ¼

    teas salt

  • ¾

    c sugar

  • c packed almond paste crumbled (about 4 oz)

  • 6

    T butter, softened

  • 2

    large eggs

  • teas vanilla extract

  • ½

    c whole milk


Preheat oven to 350. Wrap the outside of 10" x3" springform pan with foil to prevent leaking. Prepare plum topping: Melt butter in pan in oven about 4 minutes. Remove from oven. With a fork, stir brown sugar into butter until blended, spreading to coat bottom of pan. Arrange plum slices in concentric circles on top of brown sugar mixture, overlapping wedges slightly; set aside. Prepare almond cake: On waxed paper, combine flour, baking powder and salt. In a large mixing bowl with mixer at low speed beat sugar, almond paste and butter 2 minutes or until blended, scraping sides of bowl often with a rubber spatula. Increase speed to medium and beat 2 minutes longer or until light and fluffy occasionally scraping the bowl. Add eggs, 1 at a time and vanilla, beating just until blended. Reduce speed to low; and add flour mixture alternately with milk, and beginning and ending with flour. Beat just until mixed, scraping bowl occasionally. Pour batter over plums and carefully spread with rubber spatula. Bake 60 to 70 minutes or until toothpick comes out clean when inserted in center. Cover the pan loosely with foil after 50 minutes if top is browning too quickly. Cool cake in pan for 10 minutes. Loosen edges from side of pan and invert on serving plate. Cool 15 minutes, serve warm or cool completely.


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