Cornmeal Upside-Down Plum Cake Recipe
This Cornmeal Upside-Down Plum Cake is a moist and flavorful dessert that combines the nutty texture of almond flour and polenta with the sweet and tart essence of fresh red plums. The cake features a caramelized buttery-sugar syrup base topped with luscious plum slices and a light, tender crumb infused with almond extract and lemon zest, baked to golden perfection. Perfect for a sophisticated yet comforting treat.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Caramel and Plum Base
- 1 cup granulated sugar
- ⅓ cup water
- 2 tablespoons unsalted butter, room temperature
- 6 or 7 red plums, sliced into ½-inch wedges
- 1 tablespoon unsalted butter, for cake pan
For the Cake Batter
- 2 sticks (1 cup) plus 2 tablespoons unsalted butter, room temperature
- 1½ cups almond flour
- 1 cup polenta or coarse cornmeal
- ¼ cup all-purpose flour or all-purpose gluten-free flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- Grated zest of 1 lemon
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons almond extract
Instructions
- Preheat and Prepare Pan: Heat the oven to 325°F (160°C). Butter the bottom and sides of a 9-inch cake pan. Cut a circle of parchment paper to fit the bottom of the pan and press it in.
- Mix Dry Ingredients: In a bowl, whisk together almond flour, polenta, all-purpose flour, baking powder, salt, and lemon zest until well combined.
- Make Caramel Syrup: In a small saucepan, combine 1 cup of sugar and ⅓ cup water. Stir to dissolve and place over medium heat. Let it simmer undisturbed until the sugar forms large bubbles and turns a light amber color, about 15 minutes. Remove from heat, add 2 tablespoons butter, swirling to melt, then immediately pour the caramel into the prepared cake pan.
- Arrange Plums: Carefully place the sliced plums in a single layer over the hot caramel syrup at the bottom of the cake pan, covering evenly.
- Cream Butter and Sugar: Using a stand mixer with a paddle attachment, beat the remaining 2 sticks plus 2 tablespoons of butter with 1 cup sugar on medium-high speed until light and fluffy, about 3-5 minutes.
- Add Eggs and Extract: Add eggs one at a time, beating well after each addition to emulsify. Mix in the almond extract.
- Incorporate Dry Ingredients: Gradually add the flour mixture in two additions, mixing until just blended and no streaks remain.
- Assemble and Bake: Scrape the cake batter evenly over the plum and caramel layer. Smooth the top. Bake for 1 hour and 20 minutes, or until the cake top is golden, crackled, and firm to the touch.
- Cool and Invert: Transfer the cake pan to a wire rack and let the cake cool completely. Run a dull knife around the edges to loosen. Place a large plate on top and invert the pan to release the cake onto the plate. Peel off the parchment paper carefully.
Notes
- Ensure the eggs and butter are at room temperature for better emulsification and cake texture.
- Be patient when making the caramel; low and slow heat prevents burning and ensures a beautiful amber color.
- You can substitute gluten-free all-purpose flour to make the cake gluten-free.
- Leftover cake keeps well covered in the refrigerator for up to 3 days; bring to room temperature before serving.
- Plums can be varied seasonally; nectarines or peaches may also work as alternative toppings.