Spiced Plum Almond Upside Down Cake Recipes

Steps:

• Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and arrange the plums in concentric circles over the caramel; set the skillet aside.
• Whisk the flour, baking powder, baking soda and salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Whisk the milk, sour cream and lemon zest in a small bowl. Reduce the mixer speed to low; add the flour mixture to the butter mixture in 3 batches, alternating with the milk mixture, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the plums and spread evenly.
• Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine oats and water in a medium bowl. Let sit for 20 minutes.
• Combine brown sugar, 1/2 cup butter, white sugar, eggs, and vanilla extract in a large bowl. Add oatmeal mixture and mix until combined.
• Sift flour, baking soda, 1 teaspoon cinnamon, nutmeg, salt, and allspice together in a bowl. Add to oatmeal mixture.
• Place 2 tablespoons butter in a 9-inch square baking pan and melt in the preheated oven. Remove from the oven and sprinkle sugar and cinnamon on top. Sprinkle plums evenly over sugar. Pour batter over plums and spread evenly.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

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 oven to 350°F. Stir 6 tablespoons butter, brown sugar and honey in heavy medium skillet over low heat until butter melts and sugar and honey blend in, forming thick, smooth sauce. Transfer to 9-inch-diameter cake pan with 2-inch-high sides. Arrange plums in overlapping concentric circles atop sauce.
• Mix flour, baking powder, cinnamon and salt in medium bowl. Using electric mixer, beat remaining 6 tablespoons butter in large bowl until light. Add sugar and beat until creamy. Add eggs and beat until light and fluffy. Beat in extracts. Add dry ingredients alternately with milk, mixing just until blended. Spoon batter evenly over plums. Bake cake until golden and tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Transfer to rack; cool in pan 30 minutes.
• Using knife, cut around pan sides to loosen cake. Place platter atop cake pan. Invert cake; place platter on work surface. Let stand 5 minutes. Gently lift off pan. Serve cake warm with whipped cream.