Plum-Almond Upside-Down Cake

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Plum-Almond Upside-Down Cake

Plum-Almond Upside-Down Cake

Jewel-like plums are beautiful in this almond-flavored upside-down cake.

Nutrition Profile: Heart Healthy   Low Cholesterol   Low Sat Fat   Low Sodium  

Serves 10

Prep Time 45 min

Total Time 120 min.


  • 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 tablespoon canola oil
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 large egg
  • 1 large large egg white
  • 1/4 cup red currant jelly

Cooking Directions

Step 1

To make topping: Preheat oven to 350°F.

Step 2

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.

Step 3

Quarter plums lengthwise, removing pits. Arrange, cut-side down, in concentric circles over caramel; set aside.

Step 4

To make cake: Whisk flour, baking powder, baking soda and salt in a bowl.

Step 5

Combine buttermilk, almond paste, oil and vanilla and almond extracts in a food processor. Process until smooth; set aside.

Step 6

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.

Step 7

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.

Step 8

Shortly before serving, heat jelly in a small saucepan over low heat, stirring until melted. With a pastry brush, glaze plums with jelly.