Description
This Peach Plum Upside Down Cake is a deliciously moist and flavorful dessert featuring sweet, ripe peaches and plums baked on a luscious caramel base. The combination of all-purpose and almond flours, along with silken tofu and sour cream, creates a tender crumb with a perfect balance of sweetness and tang. Caramelized fruit slices create an elegant topping once the cake is inverted, making it a beautiful and tasty treat perfect for any occasion.
Ingredients
Scale
Fruit Layer
- 3/4 lb. (340 g) peaches and plums, ripe, sliced evenly
Caramel Sauce
- 1/4 cup (57 g) unsalted butter
- 1/4 cup (50 g) light brown sugar
- 2 Tbsp. (30 ml) maple syrup or agave
- 1/4 tsp. (1 g) kosher salt
Cake Batter
- 1 cup (113 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar
- 1/2 cup (120 g) silken tofu
- 1/2 cup (120 g) sour cream
- 2 tsp. (10 ml) vanilla extract
- 1 cup (120 g) all-purpose flour
- 1/2 cup (50 g) almond flour
- 1 tsp. (5 g) baking powder
- 1/2 tsp. (2 g) baking soda
- 1/2 tsp. (3 g) kosher salt
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9-inch round baking pan with parchment paper and lightly grease both the pan and parchment. This helps in easy removal of the cake once baked.
- Slice and arrange fruit: Slice peaches and plums evenly. Arrange a single layer of these slices at the bottom of the prepared pan, leaving slight spaces between fruit to allow batter spreading.
- Make caramel sauce: In a small saucepan over medium heat, melt 1/4 cup (57 g) butter with 1/4 cup (50 g) light brown sugar, 2 Tbsp. (30 ml) maple syrup or agave, and 1/4 tsp. (1 g) kosher salt. Stir continuously until the mixture is smooth and combined.
- Cream butter and sugar: In a mixing bowl, beat 1 cup (113 g) softened butter with 1 cup (200 g) light brown sugar using an electric mixer at medium speed until light and creamy, about 5 minutes. Scrape bowl sides as needed.
- Add wet ingredients: Blend in the silken tofu (1/2 cup/120 g), sour cream (1/2 cup/120 g), and vanilla extract (2 tsp/10 ml) into the creamed butter and sugar, mixing gently until just combined to maintain a light texture.
- Combine dry ingredients: In another bowl, whisk together all-purpose flour (1 cup/120 g), almond flour (1/2 cup/50 g), baking powder (1 tsp/5 g), baking soda (1/2 tsp/2 g), and remaining kosher salt (1/2 tsp/3 g).
- Fold dry into wet mixture: Gradually fold the dry ingredients into the wet mixture, stirring only until just combined without over-mixing.
- Assemble cake: Pour the prepared caramel into the bottom of the lined pan. Evenly spread the arranged fruit slices over the caramel. Carefully pour the batter over the fruit layer, spreading it evenly to cover the fruit.
- Bake the cake: Place the cake in the preheated oven and bake for about 35 minutes, until the edges pull away from the pan and the top springs back when lightly touched.
- Cool and invert: Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges to loosen, then invert the cake onto a heatproof serving plate. If it sticks, cool an additional 5 minutes before trying again.
Notes
- Ensure fruit slices are evenly cut for uniform baking.
- Do not overmix batter to keep cake tender and moist.
- Use a high-quality parchment paper to avoid sticking during inversion.
- Allow cake to cool sufficiently before inverting to prevent breakage.
- Silken tofu adds moisture and a slight protein boost without dairy heaviness.
- Adjust sweetness by using maple syrup or agave according to preference.
