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.

Torta rovesciata alle prugne speziate con zucchero di canna e mandorle

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%

Suggerimenti per preparare la migliore torta rovesciata alle prugne

Usa prugne mature ma sode per ottenere la migliore consistenza e colore.
Affetta le prugne in modo uniforme per ottenere una parte superiore più bella quando girate.
Lasciare raffreddare la torta 10-15 minuti prima di capovolgerla.
Foderare la padella con pergamena per evitare che si attacchi.
Se lo si desidera, utilizzare una padella a cerniera per un rilascio più semplice.
Non mescolare eccessivamente l'impasto per mantenere la torta tenera.
Utilizzare ingredienti a temperatura ambiente per una miscelazione uniforme.
Servire con panna montata o gelato per un finale di lusso.
Conservate gli avanzi in frigorifero, ma riportateli a temperatura ambiente prima di servire.
Prova con altri frutti con nocciolo come albicocche o nettarine per variare.

Servitelo con suggerimenti

Gelato alla vaniglia o crema pasticcera
Panna montata con un pizzico di cannella
Un filo di miele o sciroppo d'acero
Caffè o chai preparato forte
Mandorle o noci tostate
Scorza di limone per un contrasto luminoso
Yogurt per una presentazione in stile brunch
Guarnizione di menta fresca
Composta di prugne o frutti di bosco come contorno
Vino frizzante da dessert tipo Moscato

Domande frequenti

D: Posso usare le prugne congelate?
R: Sì, scongelare e scolare prima di affettare per evitare l'eccesso di umidità.

D: Devo sbucciare le prugne?
R: No, la pelle si ammorbidisce durante la cottura e aggiunge colore.

D: Posso renderlo senza glutine?
R: Sì, usa una miscela di farine senza glutine 1:1.

D: Quanto tempo rimane fresca questa torta?
R: Fino a 3 giorni coperto a temperatura ambiente o 5 giorni refrigerato.

D: Posso usare un altro frutto?
R: Sicuramente: pesche, nettarine o mele funzionano bene.

D: Qual è la padella migliore da usare?
R: Una padella rotonda da 9 pollici o una padella a cerniera funziona meglio.

D: Posso farlo senza latticini?
R: Sì, usa alternative al burro e al latte a base vegetale.

D: Posso omettere l'estratto di mandorle?
R: Sì, sostituisci con più vaniglia o una spruzzata di scorza d'arancia.

D: Posso farlo in anticipo?
R: Sì, cuoci il giorno prima e conservalo coperto una volta freddo.

D: Posso servirlo caldo?
R: Assolutamente sì: è delizioso leggermente caldo con panna o gelato.

Chef's Recommendation

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