This plummified variant, which is based on the Cottage Pudding Upside-Down Cake on this site, assures the same fluffy base but with specks of cinnamon added for aesthetic impact. For optimal results, blend sweet and sour plums; if mostly sour, reduce the amount of brown sugar. Be aware that if your plums are overripe, flipping the cake will be messier. For the best results, reheat it in the microwave for 10 seconds after it has cooled down.
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 10 |
| Yield: | 1 8-inch cake |
Ingredients
- 2 tablespoons butter
- 2 tablespoons brown sugar, or to taste
- 1 ½ tablespoons blanched almond flour
- 3 plums, pitted and sliced
- ½ cup unsalted butter, softened
- ½ cup white sugar
- 1 egg, at room temperature
- ¾ teaspoon vanilla extract, or to taste
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup milk, at room temperature
Instructions
- 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.
- Substitute almond extract for the vanilla if desired.
- Feel free to add chopped or sliced nuts to the bottom.
- This cake can also be made in a 9-inch round baking pan.
Nutrition Facts
| Calories | 255 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 249 mg |
| Sugars | 16 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
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