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upside-down plum cake recipe

Written on Sunday, September 11, 2016 | 7:42:00 AM



Serves : 10 servings 

Ingredients : 
Fruit layer
- 8 firm red plums, pitted and cut into quarters (see Tip) 
- ⅓ cup plus 2 tablespoons sugar
- 3 tablespoons unsalted butter
- Pinch of kosher salt

Batter
- 1½ cups (135 g) almond flour
- 2 tablespoons arrowroot starch
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 4 tablespoons (½ stick) unsalted butter, at room temperature
- ½ cup sugar
- 4 large eggs, separated
- 1 teaspoon pure almond extract

Preparation Method :
1) Make the fruit layer: In a large fine-mesh strainer set over a bowl, toss the plums with the 2 tablespoons of sugar. Set aside for at least 30 minutes to drain off some of the excess juice. (Add the accumulated juice to a glass of sparkling water.)

2) In a 10-inch oven-safe skillet, melt the butter over medium heat. Add the remaining ⅓ cup sugar and the salt and cook, swirling the skillet, until the sugar has melted and turned into a golden brown caramel, about 3 minutes. (Don’t worry if the caramel separates. It will come together in the next step.) Remove the skillet from the heat, carefully add the plums, and toss to coat. Cook just until the caramel has smoothed out, about 30 seconds. Remove the skillet from the heat and set it aside.

3) Prepare the batter: Preheat the oven to 350°F, with a piece of foil placed on the bottom rack to catch any drips. In a medium bowl, whisk together the almond flour, arrowroot starch, baking powder, and salt. Using an electric mixer in another medium bowl, beat the butter and sugar until fluffy and well combined, about 3 minutes. Add the egg yolks and the almond extract, and beat to combine. Add the almond flour mixture to the butter mixture and beat to combine. The batter will be stiff.

4) In a clean bowl, with clean beaters, beat the egg whites to stiff but not dry peaks, about 2 minutes. Stir about a third of the egg whites into the almond flour mixture to loosen it, and then fold in the remaining whites. Transfer the batter to the skillet, and smooth the top.

5) Bake until the cake is golden brown and a toothpick inserted into the center comes out with moist crumbs attached, 35 to 40 minutes. Let the cake cool in the skillet on a wire rack for 10 minutes. Then carefully flip the cake over onto a serving plate. Serve warm or at room temperature.

Tip : In the summer, when the plums are super-juicy, I like to set them aside with some sugar to let the excess juice drain off. Omit this step if your plums aren’t so wet.

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