Description
This Peach Plum Upside Down Cake is a delightful dessert featuring ripe peaches and plums baked beneath a moist, tender cake. The caramelized fruit topping paired with a rich, creamy almond and all-purpose flour batter creates a perfect balance of sweet and fruity flavors. Easy to prepare and ideal for gatherings, this cake offers a stunning presentation and delicious taste in every bite.
Ingredients
Scale
Fruit Topping
- 3/4 lb. (340 g) peaches and plums, ripe, sliced evenly
- 1/4 cup (57 g) unsalted butter
- 1/4 cup (50 g) light brown sugar
- 2 Tbsp. (30 ml) maple syrup or agave
- 1/4 tsp. (1 g) kosher salt
Cake Batter
- 1/2 cup (113 g) unsalted butter
- 1 cup (200 g) light brown sugar
- 1/2 cup (120 g) silken tofu
- 1/2 cup (120 g) sour cream
- 2 tsp. (10 ml) vanilla extract
- 1 cup (120 g) all-purpose flour
- 1/2 cup (50 g) almond flour
- 1 tsp. (5 g) baking powder
- 1/2 tsp. (2 g) baking soda
- 1/2 tsp. (3 g) kosher salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9-inch round baking pan with parchment paper and lightly grease both the pan and parchment to ensure easy removal after baking.
- Slice and Arrange Fruit: Slice the peaches and plums evenly. Arrange as many slices as will fit in a single layer at the bottom of the prepared pan, leaving slight spaces to allow the batter to spread evenly.
- Make Caramel Sauce: In a small saucepan over medium heat, melt 1/4 cup (57 g) of butter with 1/4 cup (50 g) light brown sugar, 2 Tbsp. (30 ml) maple syrup or agave, and 1/4 teaspoon (1 g) kosher salt. Stir continuously until fully combined and smooth.
- Cream Butter and Sugar: Using an electric mixer at medium speed, beat 1/2 cup (113 g) butter with 1 cup (200 g) light brown sugar until light and creamy, about 5 minutes. Scrape sides and bottom as needed for even mixing.
- Add Wet Ingredients: Add silken tofu, sour cream, and vanilla extract to the butter-sugar mixture. Mix gently until just combined, avoiding over-mixing to maintain a light texture, scraping bowl as needed.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and remaining kosher salt.
- Fold Dry Into Wet: Gradually fold the dry ingredients into the wet mixture, stirring only until just combined to avoid overworking the batter.
- Assemble Cake: Pour the caramel sauce into the bottom of the prepared pan. Evenly spread the arranged fruit over the caramel layer. Carefully pour batter over fruit and spread evenly without excessive mixing.
- Bake Cake: Bake in the preheated oven for approximately 35 minutes, or until edges start to pull away from the pan and the top springs back lightly when touched.
- Cool and Invert: Remove the cake from oven and cool in the pan for 10 minutes. Run a knife around the cake edges to loosen, then carefully invert onto a heat-resistant serving plate. If it sticks, cool for an additional 5 minutes before trying again.
Notes
- Use ripe peaches and plums for the best flavor and caramelization.
- Be gentle when mixing batter to ensure a light, tender cake.
- If cake sticks during inversion, patience is key—allow more cooling time.
- Almond flour adds moistness and a subtle nutty flavor to the cake.
- Maple syrup can be substituted with agave for a vegan option.
