Plum-Almond Upside Down Cake

Vietnamese food

Fresh or frozen plum can be used in this recipe.   Last summer I cut these plums up and sprinkled them with some sugar, then freeze them in a freezer bag and used it in this cake,  these frozen plum tastes as good as fresh ones.  If you bake for kids, omit brandy/Calvados and use orange /apple juice.

1 stick (4 oz) unsalted butter, softened, divided
1/2 cup packed light brown sugar
2 lbs purple plum, halved, pitted and cut into 1/2 inch thick wedges or 1.25 lbs cut wedges frozen plums
1 ½ cups all-purpose flour
1 cup almond flour
2 teaspoons baking powder
1/2 teaspoon flake sea salt or 1/4 teaspoon fine sea salt
1 cup granulated sugar
4 eggs
1/2 cup milk
1 teaspoons pure vanilla extract
1/4 teaspoons almond extract
2 Tablespoon plum jam or raspberry jam (or 1/2 cup for sweeter taste)
2 Tablespoon Plum brandy or Calvados

  1. Preheat oven to 350 oF with a rack in lower third position.  Line a 10-inch round pan or spring form pan with parchment paper.  Coat the top parchment paper with 2 tablespoons melted butter.  No need to butter or flour the sides.  Sprinkle brown sugar evenly over the butter/ bottom.  Arrange the plum wedges in the circles. 
  2. In a medium bowl, whisk flours, baking powder and salt.  In a medium bowl, using a handheld mixer, beat egg white until stiff/firm peaks formed.  Set aside.  Using the same beaters, beat the remaining butter with sugar until fluffy.  Beat in egg yolks, one at a time until incorporated. Then beat in vanilla and almond extract.  Beat in the dry ingredients in 3 additions, alternating with milk, beginning and ending with flour.  Use a large silicone spatula, stir 1/3 egg white into the batter, then fold in the remaining egg whites.  Scrape the batter over plums and bake until nicely brown and puffy on the top about 50-55 minutes.  A toothpick inserted  in the center comes out clean.  Run a small knife around  the side to detach the side off the pan.
  3. Let the cake cool in the pan on the wire rack 10-15 minutes.  Invert cake onto a serving plate.  Peel off the parchment paper.  Mix jam and brandy or Calvados in a small bowl and apply over the plum.  Serve warm or room temperature.

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