Plum Almond Upside Down Cake Recipes

Steps:

• Prepare fruit layer: Cut plums into quarters; remove pits. Heat butter in a large saute pan over medium heat until it sizzles. Add plums; cook 2 to 3 minutes, until well coated and shiny.
• Add sugar and cinnamon, and stir to coat plums. Cook, stirring frequently, until plums soften, 10 to 15 minutes.
• Remove fruit with a slotted spoon, and transfer to a baking sheet to cool slightly. Remove pan from heat, saving syrup.
• Butter and flour a 9 1/2-by-2-inch round cake pan. Arrange fruit, with cut edges down, in concentric circles starting with outside edge of pan. Fit leftover fruit into any spaces that remain.
• Return syrup to medium heat, and boil until very thick with large bubbles. Immediately pour over fruit. Let cool.
• Prepare cake: Heat oven to 350 degrees. Sift together flour, baking powder, and salt. Stir in cornmeal with a fork.
• Place butter in the bowl of an electric mixer. Crumble in almond paste, and beat with the paddle attachment. Gradually add 3/4 cup sugar, and beat until creamy.
• Add egg yolks, and beat until well combined. Beat in extracts. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Set aside.
• In a clean bowl, whip egg whites until foamy. Gradually sprinkle in 2 tablespoons sugar, and beat until soft peaks form. Add a third of the whites to batter, and mix with a whisk. Gently fold in remaining whites.
• Spread batter over fruit, and bake until a toothpick inserted in center comes out clean, about 1 hour. Let cool in pan.
• Just before serving, place pan over low heat for 1 minute to ease unmolding. Run a knife around edges to loosen, and invert onto a serving plate.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Drop butter into an 8-inch square and let melt in the preheating oven.
• Remove the pan from the oven and tilt to coat the bottom evenly with butter. Sprinkle brown sugar and almond flour on top. Arrange plum slices over the mixture.
• Beat softened butter and sugar together until light and creamy. Mix in egg and vanilla extract until fluffy.
• Sift flour, baking powder, salt, and cinnamon together in a separate bowl. Add to the butter mixture alternately with the milk, folding just until dry spots disappear. Pour batter evenly over the plums; tap pan onto the counter to expel excess air bubbles.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
• Cover the pan with a serving plate and immediately invert cake onto the plate. Let cool until no longer hot, about 15 minutes. Cut and serve warm.

Steps:

• Preheat the oven to 375 degrees F.
• For the caramel and fruit: Stir together the sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet until the mixture looks like wet sand. Cook over medium-high heat, stirring occasionally, until melted and light amber, about 5 minutes. Stir in the salt if making a salted caramel. Arrange the plums, cut-side down, on top.
• For the cake: Whisk the flour, almonds, baking powder, allspice, baking soda, cinnamon and salt together in a medium bowl.
• Beat the sugar and butter together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating after each addition, then beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, beating until just incorporated.
• Pour the batter over the fruit and spread evenly. Bake until golden brown all over and a toothpick inserted into the center of the cake comes out clean, 35 to 50 minutes. Let stand 15 minutes and then invert onto a platter. Cool to room temperature before serving.
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Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base of a deep 20cm springform cake tin. Combine the butter with 50g of the light brown soft sugar and spread onto the base of the lined tin. Arrange the plum wedges on top in concentric circles.
• Tip the buttermilk, vanilla, oil, remaining sugar and eggs into a large bowl and beat for 1-2 mins using a fork or whisk to break up the eggs. Tip in the flour and bicarbonate of soda and mix until you have a smooth batter. Carefully pour this on top of the plums, then put in the oven for 45 mins to 1 hr until a skewer comes out clean. Leave to cool in the tin completely, then remove from the tin and invert onto a board or serving plate.