Stone fruit season offers not only wonderful, fresh options like peaches, nectarines, and plums–these juicy treats also make for wonderful baked goods. Like grandma used to say, when there’s more fruit than you can eat, freeze or bake it! Have a bunch of plums on hand? We’ve got just the thing for you.

Cinnamon and Almond Plum Upside-Down Cake


Plum mixture:

  • 4-5 black plums (look for the nice red flesh), pitted and sliced thin
  • 1-2 tbsp brown sugar
  • 1 tbsp butter


  • ½ cup butter
  • ½ cup sugar
  • 2 eggs, 1 egg white
  • 1 ½ cup flour
  • 1/3 cup milk
  • ¾ cup white sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ground ginger
  • 1 tsp almond extract
  • ½ tsp vanilla extract
  • 1 ½ tsp baking powder
  • ½ tsp salt


In a skillet on the stove top brush skillet with 1 tbsp of butter and sprinkle with 1-2 tsp of brown sugar to cover the bottom with a thin layer. Layer plums slices into skillet. Sautée plums in butter sugar mixture for about 5-7 minutes or until slightly soft. Remove from heat and set aside while preparing

Cake: Grate softened butter into mixing bowl and blend with sugar using mixer until fluffy. Add eggs and egg white (one egg at a time, mixing with electric mixer after each), then add almond and vanilla extra, cinnamon, nutmeg, and ginger, and blend well. In a separate bowl, combine flour, baking powder, salt. Slowly add flour mixture and milk to batter and mix well. The resulting batter will be thick.

Assembly: Grease and floured a 9 inch cake pan. Pour sautéed plums into the bottom of the pan, making sure to lay them as flat as possible, covering the entire bottom of the pan (it’s ok if they overlap). Next, scoop out large drops of cake batter and drop them onto of the fruit, gently pressing the batter into the plums. Once all batter has been transferred to the cake pan, use a spatula to evenly spread the batter over the plums until they are completely covered. Bake cake at 350ᵒF for about 45 minutes or until a fork or toothpick inserted into the cake comes out clean. Allow the cake to cool for about 10 minutes before flipping (but be sure not to wait too long or the fruit will stick to the bottom of the cake pan). When ready to flip, place a flat serving plate over the top of the cake pan, and holding the cake pan and plate together, flip the cake out onto the plate. You may need to tap or shake the cake pan slightly to get the cake to remove completely. Let cake cool, slice and serve. Top with powdered sugar if desired.

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