Caramelized Plum Almond Upside-Down Cake
Delight in the sumptuous layers of this Caramelized Plum Almond Upside-Down Cake, where sweet, juicy Italian plums take center stage. This cake features a rich, buttery base topped with luscious brown sugar and toasted walnuts that caramelize as they bake, creating an irresistible topping. Infused with fragrant vanilla and almond extracts, this cake is light in texture yet bursting with flavor. Perfect for any occasion, it can be served warm or at room temperature, making it a versatile dessert that is sure to impress family and friends. Give it a try with canned plums for a quick twist, or enjoy the freshness of seasonal plums when available.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Italian plums
3/4 lb (Halved and pitted, then cut into eighths.)
Butter
1/2 cup (Melted.)
Light brown sugar
1 cup (Packed.)
Chopped walnuts
1/2 cup (Toasted.)
Pound cake mix
1 (18 1/4 ounce) package (As per package instructions.)
Vanilla extract
1 1/2 teaspoons (No preparation needed.)
Almond extract
1 1/2 teaspoons (No preparation needed.)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a 13x9 inch pan, pour the melted butter, ensuring it coats the bottom evenly.
3
Sprinkle the packed light brown sugar and toasted walnuts evenly over the melted butter, distributing them well.
4
Prepare the Italian plums by cutting them in half, removing the pits, and slicing each half into four pieces. Arrange the plum pieces in a visually appealing manner over the walnuts, overlapping them slightly.
5
In a mixing bowl, prepare the pound cake mix according to the package instructions. Enhance it by adding the vanilla and almond extracts for added flavor.
6
Carefully pour the cake batter over the arranged plums in the pan, making sure it covers them evenly.
7
Bake in the preheated oven for 40-55 minutes, or until a toothpick inserted in the center of the cake comes out clean.
8
Once baked, remove the cake from the oven and let it cool for about 10 minutes. Use a knife to gently loosen the edges of the cake from the sides of the pan.
9
Invert the cake onto a serving plate while it is still warm, allowing the caramelized plum layer to sit on top.
10
For a finishing touch, drizzle any leftover brown sugar sauce from the pan over the top of the inverted cake before serving. Enjoy your delicious creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What temperature should I preheat my oven to?
Preheat your oven to 350°F (175°C).
What size pan is recommended for this cake?
A 13x9 inch pan is recommended for this recipe.
How much butter is needed?
You will need 1/2 cup of melted butter.
What kind of sugar is used for the caramelized topping?
The recipe calls for 1 cup of packed light brown sugar.
What type of plums are best for this cake?
Italian plums are specified for this recipe.
How many plums do I need by weight?
The recipe requires 3/4 lb of Italian plums.
How should the plums be prepared?
The plums should be halved, pitted, and then each half cut into four pieces to create eighths.
What kind of nuts are used in the recipe?
The recipe uses 1/2 cup of toasted chopped walnuts.
What is the base cake component?
The base is a 18 1/4 ounce package of pound cake mix.
Which extracts are added to the cake mix?
The cake mix is enhanced with 1 1/2 teaspoons of vanilla extract and 1 1/2 teaspoons of almond extract.
In what order do I layer the ingredients in the pan?
Start with melted butter, then sprinkle sugar and walnuts, layer the plums, and finally pour the batter on top.
How should the plum pieces be arranged?
Arrange the plum pieces in a visually appealing manner, overlapping them slightly over the walnut layer.
How long does the cake need to bake?
Bake the cake for 40 to 55 minutes.
How do I test if the cake is done?
Insert a toothpick into the center of the cake; it should come out clean.
How long should the cake cool before inverting?
Allow the cake to cool for about 10 minutes before inverting.
What is the trick to removing the cake from the pan?
Use a knife to gently loosen the edges of the cake from the sides of the pan before inverting.
When is the best time to invert the cake?
Invert the cake onto a serving plate while it is still warm.
What should I do with the remaining sauce in the pan?
Drizzle any leftover brown sugar sauce from the pan over the top of the inverted cake.
Can I use canned plums?
Yes, canned plums can be used for a quick twist on the recipe.
Is the cake served warm or cold?
It can be served warm or at room temperature.
What is the texture of this cake?
The cake is described as light in texture yet bursting with flavor.
Should the walnuts be toasted?
Yes, the recipe specifies using toasted chopped walnuts for the best flavor.
How much vanilla extract is used?
The recipe calls for 1 1/2 teaspoons of vanilla extract.
How much almond extract is used?
The recipe calls for 1 1/2 teaspoons of almond extract.
Can I use a different nut?
While walnuts are recommended, you can likely substitute other nuts if desired.
What makes this an upside-down cake?
The fruit and caramel topping are placed at the bottom of the pan and become the top once the cake is inverted after baking.
Is this recipe suitable for autumn?
Yes, it is tagged for fall baking and features seasonal plums.
How many ingredients are required in total?
There are 7 main ingredients required for this recipe.
What kind of pound cake mix should I buy?
Look for a standard 18 1/4 ounce package of pound cake mix.
How do I distribute the batter?
Carefully pour the cake batter over the arranged plums, ensuring it covers them evenly.