Browned Butter Plum Almond Upside-Down Cake

Name: Browned Butter Plum Almond Upside-Down Cake
Total time: 105 min
Yield: 2
Ingredients: 1/2 cup light brown sugar; 1/4 cup white sugar; 3/4 tsp salt; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1 1/2 cups superfine blanched almond flour; 3 large eggs, room temp; 1 tbsp fresh lemon juice; 1 tsp almond extract; 1 tsp vanilla extract; 6 tbsp all-purpose flour; 3/4 tsp baking powder; 10 tbsp unsalted butter, divided; 5 plums, halved and pitted; 2 tbsp toasted sliced almonds (optional)

This moist almond cake boasts caramelized plums and a buttery, spiced topping. Toasting almond slicons adds an extra crunch.

Recipe Info

Prep Time

105 min

Difficulty

Easy

Servings

Nutrition

calories353kcal

carbohydrates49g

fat21g

fiber4g

protein6g

sugar30g

Dessert Cake American

Ingredients

1/2 cup light brown sugar

1/4 cup white sugar

3/4 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 1/2 cups superfine blanched almond flour

3 large eggs, room temp

1 tbsp fresh lemon juice

1 tsp almond extract

1 tsp vanilla extract

6 tbsp all-purpose flour

3/4 tsp baking powder

10 tbsp unsalted butter, divided

5 plums, halved and pitted

2 tbsp toasted sliced almonds (optional)

Directions

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

In a light-colored saucepan, melt 10 tbsp butter over medium-low heat. Cook until butter is browned (5-7 minutes); transfer to a large bowl and cool for 10 mins.

Melt the remaining butter in the same saucepan or over very low heat; pour into the prepared pan. Sprinkle with brown sugar, cinnamon, and nutmeg; mix and spread into an even layer. Arrange plum halves over the mixture, pressing gently into the pan until covered.

For the cake batter: Add sugars, salt, cinnamon, and nutmeg to the cooled browned butter. Mix well, then incorporate almond flour (mixture will be grainy). One by one, beat in the eggs; mix well after each addition. Use an electric mixer to beat mixture on medium-high speed for 3 mins until light and fluffy. Add lemon juice, vanilla, and almond extracts; mix. Reduce speed, and fold in flour and baking powder just until combined.

Pour batter over plums; spread gently. Bake for 45-55 mins or until the cake is golden brown and<dummy00019>1 springs back when touched.

Let cake cool in pan for 10 mins before inverting onto a serving platter. Peel off parchment; let cool completely.

Before serving, sprinkle with toasted almond slices if desired.