Q: Can I use frozen plums?

A: Yes — thaw and drain before slicing to avoid excess moisture.

Q: Do I need to peel the plums?

A: No — the skin softens during baking and adds color.

Q: Can I make this gluten-free?

A: Yes — use a 1:1 gluten-free flour blend.

Q: How long does this cake stay fresh?

A: Up to 3 days covered at room temperature, or 5 days refrigerated.

Q: Can I use another fruit?

A: Definitely — peaches, nectarines, or apples work well.

Q: What’s the best pan to use?

A: A 9-inch round pan or springform pan works best.

Q: Can I make it dairy-free?

A: Yes — use plant-based butter and milk alternatives.

Q: Can I omit the almond extract?

A: Yes — substitute with more vanilla or a splash of orange zest.

Q: Can I make it in advance?

A: Yes — bake the day before and store covered once cool.

Q: Can I serve it warm?

A: Absolutely — it’s delicious slightly warm with cream or ice cream.

Krydret Plum Upside-Down kage med brun farin og mandel

Name: Spiced Plum Upside-Down Cake with Brown Sugar and Almond
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 3 tablespoons unsalted butter; 1/3 cup (65g) brown sugar; 4–5 ripe plums, pitted and sliced; 1 1/2 cups (190g) all-purpose flour; 1/2 cup (100g) granulated sugar; 1/3 cup (75g) unsalted butter, softened; 2 large eggs; 1/2 cup (120ml) milk; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 1/2 teaspoons baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon salt

Spiced Plum Upside-Down Cake with Brown Sugar and Almond

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

20 minutes

Cook Time

40 minutes

Calories

340

Plums often get overshadowed by peaches and berries, but when baked into a rustic upside-down cake, they shine like the stars they are.

This spiced plum upside-down cake celebrates the tender sweetness and tart bite of ripe plums, elevated with a golden brown sugar glaze and gently spiced almond-scented sponge. When inverted, the fruit creates a glossy, jammy top layer that looks as beautiful as it tastes — no frosting required.

It’s a cake that feels nostalgic, homely, and full of seasonal charm. Perfect for early autumn or late summer baking, this dessert is equally at home served at a brunch table or paired with a scoop of vanilla ice cream after dinner.

The texture is soft but sturdy, the flavour rich but balanced. You can use any variety of plum, and even slightly underripe ones become tender and sweet in the oven’s heat.

This is comfort baking at its finest — and one of the best ways to use up a bowl of fruit before it fades.

Image of Spiced Plum Upside-Down Cake with Brown Sugar and Almond

Ingredients

For the topping

3 tablespoons unsalted butter
1/3 cup (65g) brown sugar
4–5 ripe plums, pitted and sliced

For the cake batter

1 1/2 cups (190g) all-purpose flour
1/2 cup (100g) granulated sugar
1/3 cup (75g) unsalted butter, softened
2 large eggs
1/2 cup (120ml) milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt

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Directions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the base with parchment paper.
In a small saucepan, melt butter with brown sugar over medium heat. Stir until smooth, then pour into prepared pan. Arrange plum slices over the top in a single layer.
In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
Beat in eggs, one at a time, then add vanilla and almond extracts.
In a separate bowl, whisk together flour, baking powder, cinnamon, ginger, and salt.
Alternate adding dry ingredients and milk to the wet mixture, mixing until just combined.
Spoon batter gently over plums and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted into the centre comes out clean.
Let cool for 10 minutes, then invert onto a serving plate. Remove parchment and serve warm or at room temperature.

Nutrition

Serving Size: 1
per serving: Calories; 340

Amount/Serving % Daily Value

Fat: 15 grams; 19%
Saturated Fat: 9 grams; 45%
Cholesterol: 85 milligrams; 28%
Sodium: 210 milligrams; 9%
Carbs: 48 grams; 17%
Protein: 5 grams
Sugar: 28 grams
Fiber: 2 grams; 7%

Tips til at bage den bedste blomme kage på hovedet

Brug modne, men faste blommer for den bedste tekstur og farve.
Skær blommer jævnt for en smukkere top, når de vendes.
Lad kagen afkøle 10-15 minutter, inden den vendes.
Beklæd gryden med bagepapir for at undgå at klæbe.
Brug en springform for lettere frigørelse, hvis det ønskes.
Bland ikke dejen for meget for at holde kagen mør.
Brug stuetemperatur ingredienser til jævn blanding.
Server med flødeskum eller is for en luksuriøs finish.
Opbevar rester i køleskabet, men bring dem til stuetemperatur inden servering.
Prøv med andre stenfrugter som abrikoser eller nektariner for variation.

Server den med forslag

Vaniljeis eller cremecreme
Flødeskum med et skvæt kanel
Et skvæt honning eller ahornsirup
Stærk brygget kaffe eller chai
Ristede mandler eller valnødder
Citronskal for en lys kontrast
Yoghurt til en præsentation i brunchstil
Frisk mynte pynt
Blomme- eller bærkompot på siden
Mousserende dessertvin som Moscato

FAQ'er

Q: Kan jeg bruge frosne blommer?
A: Ja - optø og dræn før udskæring for at undgå overskydende fugt.

Q: Skal jeg skrælle blommerne?
A: Nej – skindet bliver blødt under bagningen og tilføjer farve.

Q: Kan jeg gøre denne glutenfri?
A: Ja - brug en 1:1 glutenfri melblanding.

Q: Hvor længe holder denne kage frisk?
A: Op til 3 dage tildækket ved stuetemperatur eller 5 dage på køl.

Q: Kan jeg bruge en anden frugt?
A: Absolut - ferskner, nektariner eller æbler fungerer godt.

Q: Hvad er den bedste pande at bruge?
A: En 9-tommer rund pande eller springform fungerer bedst.

Q: Kan jeg gøre det mælkefrit?
A: Ja - brug plantebaserede smør- og mælkealternativer.

Q: Kan jeg undlade mandelekstraktet?
A: Ja - erstat med mere vanilje eller et stænk appelsinskal.

Q: Kan jeg lave det på forhånd?
A: Ja - bages dagen før og opbevares tildækket, når det er køligt.

Q: Kan jeg servere den varm?
A: Absolut - det er lækkert lidt varmt med fløde eller is.

Chef's Recommendation

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