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.
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.
(14 g saturated fat,
1 g polyunsaturated fat,
7 g monounsaturated fat),
101 mg cholesterol,
459 mg sodium,
65 g carbohydrates,
2 g fiber,
46 g sugar,
6 g protein.