Plums are so good! In fact, I think they’re a bit underrated. Did you know they’re related to peaches and nectarines?! So, how can it compete with the “alpha” produce available at the market? It’s like the 2nd cousin twice removed. Poor plum. Plums are just as juicy, just as sweet and just as nutritious for you. A completely portable snack too!
I wanted to make the plum shine in a King Arthur Flour recipe that inspired me. The original recipe? A Nectarine Upside-Down Cake. My version? Well, you’ve seen the title of this entry…
This cake is the perfect balance of sweet, with almond and cinnamon essence. You’ll dream about it. If you make this, it’s definitely something to share with those you care about!
Nutritional perks –
- Plums – Increases the amount of iron absorption into the body, which helps make healthy tissue and boost the immune system.
Plum Upside-Down Cake
Inspired by this recipe
– 1/4 cup unsalted butter
– 1/2 cup dark brown sugar. Original recipe suggested light brown sugar but I wanted a deeper flavor.
– 1/2 tsp ground cinnamon
– 4 red plums, cut into thin wedges
– 1 cup all-purpose wheat flour
– 1/3 cup whole wheat flour. This was not in the original recipe but I wanted to add more fiber to this cake.
– 3/4 cup evaporated cane sugar
– 1 3/4 tsp baking powder
– 1/4 tsp sea salt
– 3 Tbls unsalted butter
– 1/2 cup 1% milk
– 1 tsp almond extract
– 1 large egg
Preheat oven to 375 degrees.
Topping: Melt the butter and mix with brown sugar and ground cinnamon. Gently pour the mixture into a 9-inch cake pan. Arrange the plums on top in any design you like!
Cake: In a large mixing bowl, cream the butter and sugar. Beat in the milk, egg and almond extract.
Bake the cake for 45 minutes or until the cake pulls away from the side of the pan and springs back to the touch. Remove and cool on a wire rack for about 10 to 15 minutes. Invert the pan onto a serving platter and let it sit for 1 minute before removing the cake pan. If any fruit sticks to the cake pan, remove and replace on top of the cake.