Krydret plomme opp-ned kake med brunt sukker og mandel

Spiced Plum Upside-Down Cake with Brown Sugar and Almond

Servings

8

Prep Time

20 minutes

Cook Time

40 minutes

Calories

340

Cuisine

American

Category

Dessert

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.

Spiced Plum Upside-Down Cake with Brown Sugar and Almond

Ingredients

    blank

    • 3 tablespoons unsalted butter

    • 1/3 cup (65g) brown sugar

    • 4–5 ripe plums, pitted and sliced

    blank

    • 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

    Directions

    1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the base with parchment paper.

    2. 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.

    3. In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy.

    4. Beat in eggs, one at a time, then add vanilla and almond extracts.

    5. In a separate bowl, whisk together flour, baking powder, cinnamon, ginger, and salt.

    6. Alternate adding dry ingredients and milk to the wet mixture, mixing until just combined.

    7. Spoon batter gently over plums and smooth the top.

    8. Bake for 35–40 minutes, or until a toothpick inserted into the centre comes out clean.

    9. Let cool for 10 minutes, then invert onto a serving plate. Remove parchment and serve warm or at room temperature.

    Upgrade Your Kitchen Tools

    Make recipe prep easier with professional-grade knives

    Chikashi Set
    Haruta Set
    Minato Set
    Browse Collection

    Tips for å bake den beste plomme opp-ned kaken

    1. Bruk modne, men faste plommer for best tekstur og farge.

    2. Skjær plommer jevnt for en penere topp når de snus.

    3. La kaken avkjøles i 10–15 minutter før den snus.

    4. Kle pannen med bakepapir for å unngå å sette seg fast.

    5. Bruk en springform for lettere frigjøring om ønskelig.

    6. Ikke bland røren for mye for å holde kaken mør.

    7. Bruk romtemperatur ingredienser for jevn blanding.

    8. Server med pisket krem ​​eller iskrem for en luksuriøs finish.

    9. Oppbevar rester i kjøleskapet, men ta romtemperatur før servering.

    10. 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

    "A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."
    Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

    Discover why our Japanese-style knife sets are trusted by home cooks and professionals alike.

    Shop Professional Knives →

    All Rights Reserved. Copyright 2026 © images and content by santokuknives.co.uk

    Tilbake til bloggen

    Related Blogs

    Hybrid vs Cast Iron Frying Pans: Which Should Y...

    Hybrid vs Non-Stick Frying Pans: Which Should Y...

    How to Clean & Care for a Hybrid Frying Pan (UK...