Upside-Down Fruit Cake Recipe

Name: Upside-Down Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks plus 2 tablespoons softened butter, plus more for greasing; 1 1/4 packed cups light-brown sugar; 1 cup plus 2 tablespoons all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup almond meal; 1/2 cup sour cream; 4 eggs, room temperature; 1/2 teaspoon almond extract; 8-10 firmish ripe plums; 4 tablespoons light-brown sugar

Servings: persons

2 sticks plus 2 tablespoons softened butter, plus more for greasing
1 1/4 packed cups light-brown sugar
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup almond meal
1/2 cup sour cream
4 eggs, room temperature
1/2 teaspoon almond extract
8-10 firmish ripe plums
4 tablespoons light-brown sugar

1
Preheat the oven to 350u00b0F. Use a little butter to grease a 9-inch round springform pan, then line the base with parchment paper. Wrap the base of the pan with aluminum foil.
2
Halve and pit the plums, then cut each half into 3 wedges. Toss them with 4 tablespoons light-brown sugar.
3
Arrange the fruit in the bottom of the pan in neat rings. They must be in a single layer. Make sure you add all the sugar.
4
Put the butter in a mixing bowl with the dry ingredients, sour cream, eggs, and almond extract.
5
Use an electric mixer to beat everything to a smooth, fairly thick cake batter. Spoon the batter on top of the fruit, then smooth the top. Bake until the cake is golden and has risen, 55 minutes to 1 hour. A skewer should come out clean when inserted in the center. Run an icing spatula or table knife around the edge of the pan to loosen the cake, then let cool on a cooling rack.
6
Serve the cake warm. If you need to reheat it, cover it loosely with foil and warm in a low oven for 15 minutes.

1244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 sticks plus 2 tablespoons softened butter, plus more for greasing, 1 1/4 packed cups light-brown sugar, 1 cup plus 2 tablespoons all-purpose flour, 2 teaspoons baking powder, and more.

Yes, Upside-Down Fruit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Upside-Down Fruit Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions