Plum almond upside-down cake

By Wendy Andresen | Nov 05, 2019
Photo by: Wendy Andresen A recipe of almond plum cake is recommended to be baked with pure, organic sugar.

Once in a while, I get really lucky when I create something original and it turns out perfect on the very first try. Here it is, folks! This cake has just the right amount of sweetness and is incredibly rich with the flavors of almonds and plums. I used small Italian plums, and the hardest part of this recipe was pitting the little rascals. If you decide to use larger plums, you might want to slice them into wedges instead of halves. I always recommend organic sugar (such as Florida Crystals), because most cane sugar is filtered through bone char. I had to remove a slice of cake to take the photo, and my husband and I almost got in a shoving match to finish it, even though we were about to have dinner.


3 Tbsp. nondairy margarine, such as Earth Balance

1/4 cup sliced almonds

1/4 cup organic brown sugar

1 tsp. cinnamon

12 ounces small plums, halved and pitted

1 1/2 cups self-rising flour

1/2 cup almond flour

1/4 cup organic white sugar

1 tsp. baking powder

1 1/3 cups plain unsweetened nondairy milk

1/3 cup neutral oil, such as canola

1 Tbsp. cider vinegar

1 1/2 tsp. almond extract


1. Spray a 9-inch cake pan with nonstick spray. Set oven for 350 degrees and melt the margarine in the bottom of the pan.

2. Spread the sliced almonds evenly over the melted margarine in the pan and sprinkle the brown sugar and cinnamon evenly over them.

3. Place the plums with the skin side down (cut side up) on top.

4. In a medium bowl, whisk together the two types of flour, white sugar, and baking powder.

5. In a small bowl or measuring cup, stir together the milk, oil, vinegar, and almond extract.

6. Pour the wet ingredients (step 5) into the dry (step 4) and mix just until combined. Small lumps are okay. Don’t over-mix or the cake will be tough.

7. Spread this batter evenly over the plums, being careful not to disturb their placement.

8. Bake at 350 degrees for 30 to 35 minutes, until barely golden and a toothpick inserted in the center comes out clean. Let cool for 10 minutes.

9. Invert a cake plate over the cake pan and flip over the cake/plate assembly. If a few almonds remain in the pan, scoop them out and apply them where you see fit.

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