Recipes and Cooking Upside-Down Almond-Plum Cake 4.5 (2) 2 Reviews Gooey, delicious, and gorgeous, you'll have a hard time not going back for a second slice of this upside-down cake recipe. Though we made this summer cake with plums, you could also swap in another stone fruit like peaches or apricots. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 26, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Hands On Time: 20 mins Total Time: 1 hrs 30 mins Servings: 9 Jump to Nutrition Facts Ingredients 6 tablespoon butter ¾ cup packed brown sugar 1 tablespoon honey 4 - 5 plums, halved and pitted ¼ cup sliced almonds, toasted 1 ½ cup all-purpose flour ½ cup almond meal 1 teaspoon baking powder ¾ teaspoon baking soda ½ teaspoon salt ½ cup butter, softened 1 cup granulated sugar 2 eggs 1 cup sour cream 1 teaspoon vanilla ½ teaspoon almond extract Directions Preheat oven to 350°F. In a small saucepan melt 6 Tbsp. butter over medium. Stir in brown sugar and honey; bring just to boiling, stirring until sugar is dissolved. Spread in a 9-inch square baking pan. Thinly slice plum halves; arrange on sauce in pan. Sprinkle almonds over plums. In a bowl stir together flour, almond meal, baking powder, baking soda, and 1/2 tsp. salt. In a large bowl beat 1/2 cup butter on medium 30 seconds. Gradually add granulated sugar, 1/4 cup at a time, beating on medium until combined. Scrape bowl; beat 2 minutes more. Add eggs one at a time, beating after each until combined. Beat in sour cream, vanilla, and almond extract. Add flour mixture; beat just until combined. Spread batter over plums in pan. Bake 40 minutes or until a toothpick comes out clean and center is set. Let cool in pan 15 minutes. Loosen sides of cake; invert onto serving plate. Let cool 15 minutes more. Serve warm. Serves 9. Rate it Print Nutrition Facts (per serving) 523 Calories 28g Fat 65g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 9 Calories 523 % Daily Value * Total Fat 28g 36% Saturated Fat 14g 70% Cholesterol 101mg 34% Sodium 459mg 20% Total Carbohydrate 65g 24% Total Sugars 46g Protein 6g Vitamin C 2.4mg 12% Calcium 104mg 8% Iron 1.8mg 10% Potassium 157mg 3% Fatty acids, total trans 1g Folate, total 47.5mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.