Q: Can I use frozen plums?

A: Yes — thaw and drain before slicing to avoid excess moisture.

Q: Do I need to peel the plums?

A: No — the skin softens during baking and adds color.

Q: Can I make this gluten-free?

A: Yes — use a 1:1 gluten-free flour blend.

Q: How long does this cake stay fresh?

A: Up to 3 days covered at room temperature, or 5 days refrigerated.

Q: Can I use another fruit?

A: Definitely — peaches, nectarines, or apples work well.

Q: What’s the best pan to use?

A: A 9-inch round pan or springform pan works best.

Q: Can I make it dairy-free?

A: Yes — use plant-based butter and milk alternatives.

Q: Can I omit the almond extract?

A: Yes — substitute with more vanilla or a splash of orange zest.

Q: Can I make it in advance?

A: Yes — bake the day before and store covered once cool.

Q: Can I serve it warm?

A: Absolutely — it’s delicious slightly warm with cream or ice cream.

Krydret plomme opp-ned kake med brunt sukker og mandel

Name: Spiced Plum Upside-Down Cake with Brown Sugar and Almond
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 3 tablespoons unsalted butter; 1/3 cup (65g) brown sugar; 4–5 ripe plums, pitted and sliced; 1 1/2 cups (190g) all-purpose flour; 1/2 cup (100g) granulated sugar; 1/3 cup (75g) unsalted butter, softened; 2 large eggs; 1/2 cup (120ml) milk; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 1/2 teaspoons baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon salt

Spiced Plum Upside-Down Cake with Brown Sugar and Almond

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

20 minutes

Cook Time

40 minutes

Calories

340

Plums often get overshadowed by peaches and berries, but when baked into a rustic upside-down cake, they shine like the stars they are.

This spiced plum upside-down cake celebrates the tender sweetness and tart bite of ripe plums, elevated with a golden brown sugar glaze and gently spiced almond-scented sponge. When inverted, the fruit creates a glossy, jammy top layer that looks as beautiful as it tastes — no frosting required.

It’s a cake that feels nostalgic, homely, and full of seasonal charm. Perfect for early autumn or late summer baking, this dessert is equally at home served at a brunch table or paired with a scoop of vanilla ice cream after dinner.

The texture is soft but sturdy, the flavour rich but balanced. You can use any variety of plum, and even slightly underripe ones become tender and sweet in the oven’s heat.

This is comfort baking at its finest — and one of the best ways to use up a bowl of fruit before it fades.

Image of Spiced Plum Upside-Down Cake with Brown Sugar and Almond

Ingredients

For the topping

3 tablespoons unsalted butter
1/3 cup (65g) brown sugar
4–5 ripe plums, pitted and sliced

For the cake batter

1 1/2 cups (190g) all-purpose flour
1/2 cup (100g) granulated sugar
1/3 cup (75g) unsalted butter, softened
2 large eggs
1/2 cup (120ml) milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt

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Directions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the base with parchment paper.
In a small saucepan, melt butter with brown sugar over medium heat. Stir until smooth, then pour into prepared pan. Arrange plum slices over the top in a single layer.
In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
Beat in eggs, one at a time, then add vanilla and almond extracts.
In a separate bowl, whisk together flour, baking powder, cinnamon, ginger, and salt.
Alternate adding dry ingredients and milk to the wet mixture, mixing until just combined.
Spoon batter gently over plums and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted into the centre comes out clean.
Let cool for 10 minutes, then invert onto a serving plate. Remove parchment and serve warm or at room temperature.

Nutrition

Serving Size: 1
per serving: Calories; 340

Amount/Serving % Daily Value

Fat: 15 grams; 19%
Saturated Fat: 9 grams; 45%
Cholesterol: 85 milligrams; 28%
Sodium: 210 milligrams; 9%
Carbs: 48 grams; 17%
Protein: 5 grams
Sugar: 28 grams
Fiber: 2 grams; 7%

Tips for å bake den beste plomme opp-ned kaken

Bruk modne, men faste plommer for best tekstur og farge.
Skjær plommer jevnt for en penere topp når de snus.
La kaken avkjøles i 10–15 minutter før den snus.
Kle pannen med bakepapir for å unngå å sette seg fast.
Bruk en springform for lettere frigjøring om ønskelig.
Ikke bland røren for mye for å holde kaken mør.
Bruk romtemperatur ingredienser for jevn blanding.
Server med pisket krem eller iskrem for en luksuriøs finish.
Oppbevar rester i kjøleskapet, men ta romtemperatur før servering.
Prøv med andre steinfrukter som aprikoser eller nektariner for variasjon.

Server den med forslag

Vaniljeis eller vaniljesaus
Pisket krem med en skvett kanel
Et skvett honning eller lønnesirup
Sterk brygget kaffe eller chai
Ristede mandler eller valnøtter
Sitronskall for en lys kontrast
Yoghurt for en presentasjon i brunsjstil
Fersk myntegarnityr
Plomme- eller bærkompott på siden
Musserende dessertvin som Moscato

Vanlige spørsmål

Spørsmål: Kan jeg bruke frosne plommer?
A: Ja - tin og tøm før skjæring for å unngå overflødig fuktighet.

Spørsmål: Trenger jeg å skrelle plommene?
A: Nei – skinnet mykner under steking og gir farge.

Spørsmål: Kan jeg gjøre dette glutenfritt?
A: Ja – bruk en 1:1 glutenfri melblanding.

Spørsmål: Hvor lenge holder denne kaken seg fersk?
A: Opptil 3 dager tildekket i romtemperatur, eller 5 dager i kjøleskap.

Spørsmål: Kan jeg bruke en annen frukt?
A: Definitivt - fersken, nektariner eller epler fungerer bra.

Spørsmål: Hva er den beste pannen å bruke?
A: En 9-tommers rund panne eller springform fungerer best.

Spørsmål: Kan jeg gjøre det melkefritt?
A: Ja - bruk plantebaserte smør- og melkealternativer.

Spørsmål: Kan jeg utelate mandelekstraktet?
A: Ja - bytt ut med mer vanilje eller en skvett appelsinskall.

Spørsmål: Kan jeg lage det på forhånd?
A: Ja – stek dagen før og oppbevar tildekket en gang avkjølt.

Spørsmål: Kan jeg servere den varm?
A: Absolutt - det er deilig litt varmt med krem eller iskrem.

Chef's Recommendation

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