Caramelized Plum–Almond Upside-Down Cake
Caramelized Plum–Almond Upside-Down Cake features tender, jewel-toned plums that melt into a glossy, spiced caramel atop a plush almond crumb. Browned butter, almond and vanilla extracts, and a hint of lemon create layered warmth and brightness, while the nutty base stays moist and rich. Serve it warm after dinner or as a special afternoon treat, with toasted almonds for extra crunch.
- Prep25 mins
- Cook50 mins
- Serves12
- DifficultyMedium
- 1
Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch round cake pan and line the bottom with parchment paper.
- 2
Put 1/2 cup butter in a light-colored saucepan over medium-low heat. Cook, stirring constantly, until the butter browns, 5 to 7 minutes. Pour the browned butter into a large mixing bowl and let it cool for at least 10 minutes.
- 3
For the topping, place 5 tablespoons butter in the same saucepan used for browning; let the residual heat melt it (or melt over very low heat). Pour the melted butter into the prepared cake pan; sprinkle with brown sugar, cinnamon, and nutmeg. Gently mix them together in the pan, then spread into an even layer. Arrange the sliced plums over the butter-sugar mixture in a circular pattern, gently but firmly pressing the plums into the mixture, until the bottom of the pan is evenly covered. Set aside.
- 4
For the cake: to the bowl with the browned butter, add brown sugar, white sugar, salt, cinnamon, and nutmeg. Mix until combined. Stir in almond flour until incorporated (the mixture will be grainy). Add the eggs 1 at a time, beating well after each addition with an electric mixer. After the last egg is added, beat for 3 minutes on medium-high speed until light and fluffy. Beat in lemon juice, vanilla, and almond extracts. Reduce the speed, and stir in the flour and baking powder until just combined. Pour the batter over the plums and spread it gently into an even layer.
- 5
Bake in the preheated oven until the cake is evenly browned and the center springs back when lightly touched, 45 to 55 minutes.
- 6
Cool the cake in the pan for 10 minutes. Invert onto a serving platter. Gently peel off the parchment paper, and let the cake cool completely before serving.
- Calories 251.58 kcal Moderate
- Protein 6.33 g Moderate
- Carbs 20.09 g Moderate
- Total Fat 17.1 g High
- Saturated Fat 5.83 g High
- Trans Fat 0.01 g High
- Cholesterol 78.1 mg High
- Sodium 37.7 mg Low Source
- Fiber 2.44 g Low Source
- Sugar 13.15 g High
- Added Sugar 0.0 g Low Source
- Calcium 53.89 mg Low Source
- Iron 1.16 mg Low Source
- Potassium 163.0 mg Low Source
- Vitamin A 92.45 mcg_rae Moderate
- Vitamin C 0.06 mg Low Source
- Vitamin D 0.45 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tree Nuts 🌰
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
About This Recipe
Caramelized Plum Almond Upside Down Cake is an American dessert recipe made with 14 ingredients. It takes about 1 hr 15 mins, serves 12, and is rated medium. Key ingredients include All Purpose Flour, Almond Extract, Almond Flour, and Baking Powder. Each serving provides about 251.58 kcal.
Recipe Questions
- What is Caramelized Plum–Almond Upside-Down Cake?
- It is an American cake recipe made with 14 ingredients, usually served for dessert or snack.
- What is Caramelized Plum–Almond Upside-Down Cake made of?
- The main ingredients are All-Purpose Flour, Almond Extract, Almond Flour, Baking Powder, Brown Sugar. The full list of 14 is above.
- What goes well with Caramelized Plum–Almond Upside-Down Cake?
- Explore these American side-dish recipes.
- How long does it take to make Caramelized Plum–Almond Upside-Down Cake?
- About 1 hr 15 mins in total: 25 mins to prepare and 50 mins to cook.
- How many calories are in one serving?
- One serving provides about 251.58 kcal. The full nutrition breakdown is above.
- Is Caramelized Plum–Almond Upside-Down Cake easy to make?
- This recipe is rated medium, with 14 ingredients and 6 steps.
How easyChef Pro Scores This Recipe
easyChef Pro gives every recipe a health score from 0 to 100, built from more than 30 nutritional parameters including nutrient density, energy density and glycemic impact. It calculates rather than estimates, so the same recipe returns the same score every time.
The number is traceable. You can see exactly which nutrient moved it, so a dish scoring 78 might show fiber pushing it up while sodium pulls it down, alongside the NOVA processing level of each ingredient.
Your health goal changes the calculation itself, not just a filter. easyChef Pro applies clinically derived weighting across six health dimensions, which is why the same dish can score well for one goal and poorly for another.
Swap an ingredient or change the serving size and that math changes with it. Scoring your own version is the only way to see what your kitchen actually produces.
Modified this recipe?
Changing ingredients or serving sizes changes the nutrition profile. Score your own version with easyChef Pro to see how it compares.