Italian Plum Upside-Down Cake Recipe
Italian plum upside-down cake with a honey powidła caramel, rye flour batter, and browned butter. Simple steps, stunning results.
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Equipment
- 9-inch round cake pan
- small saucepan
- Small skillet or saucepan
- mixing bowls
- whisk
- Rubber spatula
- Microplane
Ingredients
Honey Powidła Caramel
- 85 grams unsalted butter
- 100 grams honey
- 2 tbsp plum butter powidła śliwkowe
- ½ teaspoon vanilla
- Pinch sea salt
- ½ teaspoon apple cider vinegar
Plum Layer
- 8 Italian Plums halved and pitted, cut-side down, 500–600g
- 1 teaspoon lemon juice
Cake Batter
- 125 grams all-purpose flour
- 45 grams rye flour
- 50 grams almond flour
- 2 teaspoon baking powder
- 12 grams ginger fresh, finely grated
- ¼ teaspoon cardamom ground
- ½ teaspoon sea salt
- 115 grams butter browned and cooled to lukewarm
- 110 grams coconut sugar
- 2 eggs large, room temperature
- 1 teaspoon vanilla
- 130 grams sour cream full-fat śmietana
Instructions
- Brown 115 grams butter in a light-colored saucepan over medium heat, swirling occasionally, until the milk solids turn golden and the mixture smells nutty, about 4 to 5 minutes. Pour into a bowl and set aside to cool to lukewarm.
- While the butter cools, halve and pit the 8 Italian Plumsoss with 1 teaspoon lemon juice and set aside.
- Preheat the oven to 350°F. Grease a 9-inch round cake pan well and line the bottom with a circle of parchment paper.
- In a small saucepan over medium heat, melt 85 grams unsalted butter. Add 100 grams honey, 2 tbsp plum butter, ½ teaspoon vanilla, a Pinch sea salt, and ½ teaspoon apple cider vinegar. Stir until smooth and glossy, about 2 minutes. Pour the caramel directly into the prepared cake pan and tilt to spread it evenly across the bottom.
- Arrange the plums, cut-side down, over the caramel, starting from the outer edge and working toward the center. Pack them in snugly, as they will shrink slightly during baking.
- In a large bowl, whisk together 125 grams all-purpose flour, 45 grams rye flour, 50 grams almond flour, 2 teaspoon baking powder, ¼ teaspoon cardamom, and ½ teaspoon sea salt.
- In a second bowl, whisk 110 grams coconut sugar into the cooled browned butter until combined. Add 2 eggs, one at a time, whisking well after each. Add 1 teaspoon vanilla, 130 grams sour cream, and 12 grams ginger finely grated. Whisk until smooth.
- Add the dry ingredients to the wet ingredients and fold gently with a spatula until no flour streaks remain. Do not overmix.
- Spoon the batter carefully over the plums and spread it to the edges without disturbing them. Tap the pan gently on the counter two or three times to settle the batter.
- Bake for 40 to 45 minutes, rotating the pan halfway through. The cake is done when the top is deep golden, springs back when lightly pressed, and a toothpick inserted in the center comes out clean.
- Cool on a wire rack for 12 to 15 minutes. Run a thin knife around the edge of the pan. Place your serving plate on top, hold it firmly, and flip in one confident motion. Let the pan sit for 1 to 2 minutes before lifting it so the caramel has time to settle.
- Serve warm or at room temperature.
Notes
Use firm-ripe plums. They should give slightly when pressed but shouldn't feel soft.
Cool the browned butter before mixing - lukewarm is what you're after.
Don't overmix the batter. Once the flour disappears, stop.
Let the cake rest before flipping - 10 to 15 minutes is the target.
Nutrition
Serving: 1sliceCalories: 376kcalCarbohydrates: 42gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 83mgSodium: 316mgPotassium: 162mgFiber: 2gSugar: 23gVitamin A: 810IUVitamin C: 6mgCalcium: 88mgIron: 1mg
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