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.

Bolo Invertido de Ameixa Temperada com Açúcar Mascavo e Amêndoa

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

View Cart (0) Checkout

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%

Dicas para fazer o melhor bolo de ameixa de cabeça para baixo

Use ameixas maduras, mas firmes, para obter a melhor textura e cor.
Fatie as ameixas uniformemente para obter um topo mais bonito quando virado.
Deixe o bolo esfriar por 10–15 minutos antes de inverter.
Forre a panela com pergaminho para evitar que grude.
Use uma forma de mola para facilitar a liberação, se desejar.
Não misture demais a massa para manter o bolo macio.
Use ingredientes em temperatura ambiente para misturar uniformemente.
Sirva com chantilly ou sorvete para um final luxuoso.
Guarde as sobras na geladeira, mas leve à temperatura ambiente antes de servir.
Experimente com outras frutas de caroço, como damascos ou nectarinas, para variar.

Sirva com sugestões

Sorvete ou creme de baunilha
Chantilly com uma pitada de canela
Um fiozinho de mel ou xarope de bordo
Café forte ou chai
Amêndoas ou nozes torradas
Raspas de limão para um contraste brilhante
Iogurte para uma apresentação estilo brunch
Enfeite de hortelã fresca
Compota de ameixa ou frutas vermelhas como acompanhamento
Vinho espumante de sobremesa como Moscato

Perguntas frequentes

P: Posso usar ameixas congeladas?
R: Sim – descongele e escorra antes de fatiar para evitar excesso de umidade.

P: Preciso descascar as ameixas?
R: Não – a pele amolece durante o cozimento e adiciona cor.

P: Posso fazer isso sem glúten?
R: Sim – use uma mistura de farinha sem glúten 1:1.

P: Quanto tempo esse bolo permanece fresco?
R: Até 3 dias coberto em temperatura ambiente ou 5 dias refrigerado.

P: Posso usar outra fruta?
R: Definitivamente – pêssegos, nectarinas ou maçãs funcionam bem.

P: Qual é a melhor panela para usar?
R: Uma forma redonda de 9 polegadas ou forma de mola funciona melhor.

P: Posso torná-lo sem laticínios?
R: Sim – use manteiga vegetal e alternativas ao leite.

P: Posso omitir o extrato de amêndoa?
R: Sim – substitua por mais baunilha ou um pouco de raspas de laranja.

P: Posso fazer isso com antecedência?
R: Sim – leve ao forno no dia anterior e guarde coberto quando esfriar.

P: Posso servir quente?
R: Com certeza – é delicioso ligeiramente quente com creme ou sorvete.

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."

Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

Discover why our Japanese-style knife sets are trusted by home cooks and professionals alike.

Shop Professional Knives →

De volta ao blog

Item adicionado ao seu carrinho