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.

Pastel invertido de ciruela especiada con azúcar moreno y almendras

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%

Consejos para hornear el mejor pastel de ciruela al revés

Utilice ciruelas maduras pero firmes para obtener la mejor textura y color.
Corta las ciruelas en rodajas uniformes para obtener una parte superior más bonita cuando las volteas.
Deje que el pastel se enfríe de 10 a 15 minutos antes de invertirlo.
Forre el molde con papel pergamino para evitar que se pegue.
Utilice un molde desmontable para desmoldar más fácilmente si lo desea.
No mezcle demasiado la masa para mantener el pastel tierno.
Utilice ingredientes a temperatura ambiente para mezclar uniformemente.
Sirva con crema batida o helado para un acabado lujoso.
Guarde las sobras en el refrigerador, pero déjelas a temperatura ambiente antes de servir.
Pruebe con otras frutas de hueso como albaricoques o nectarinas para variar.

Sírvelo con sugerencias

Helado de vainilla o natillas
Nata montada con un toque de canela
Un chorrito de miel o sirope de arce
Café fuerte o chai
Almendras o nueces tostadas
Ralladura de limón para un contraste brillante
Yogur para una presentación estilo brunch
Guarnición de menta fresca
Compota de ciruelas o frutos rojos al lado
Vino espumoso de postre como Moscato

Preguntas frecuentes

P: ¿Puedo usar ciruelas congeladas?
R: Sí, descongele y escurra antes de cortar para evitar el exceso de humedad.

P: ¿Necesito pelar las ciruelas?
R: No, la piel se suaviza durante el horneado y añade color.

P: ¿Puedo hacer esto sin gluten?
R: Sí, use una mezcla de harina sin gluten 1:1.

P: ¿Cuánto tiempo se mantiene fresco este pastel?
R: Hasta 3 días tapado a temperatura ambiente, o 5 días refrigerado.

P: ¿Puedo usar otra fruta?
R: Definitivamente, los melocotones, las nectarinas o las manzanas funcionan bien.

P: ¿Cuál es la mejor sartén para usar?
R: Un molde redondo de 9 pulgadas o un molde desmontable funciona mejor.

P: ¿Puedo hacerlo sin lácteos?
R: Sí, utilice alternativas a la mantequilla y la leche de origen vegetal.

P: ¿Puedo omitir el extracto de almendras?
R: Sí, sustitúyalo por más vainilla o un chorrito de ralladura de naranja.

P: ¿Puedo hacerlo por adelantado?
R: Sí, hornee el día anterior y guárdelo tapado una vez que esté frío.

P: ¿Puedo servirlo caliente?
R: Absolutamente, está delicioso ligeramente tibio con nata o helado.

Chef's Recommendation

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