Upside-Down Cardamom Plum Cake

This dessert (or breakfast?) is ideal for late summer and early fall. The cake is spiced just right, suggesting the arrival of autumn, while the vibrant plums remind you that summer is still present. I adore the pairing of cardamom and orange zest; they complement each other perfectly, as if they were meant to be inseparable companions.

A delectable Upside Cardamom Plum Cake showcasing caramelized plum slices on a wooden board, highlighting its rich and spiced texture.

Ingredients:

For the caramel-plum layer

• 42 grams (3 tablespoons) salted butter, cut into 3 pieces

  
  

• 145 grams (⅔ cup) packed light brown sugar

  
  

• 2 ripe but firm medium plums (about 5 ounces each), halved, pitted and sliced ¼ inch thick

  
  

• Pinch table salt

For the cake

• 125 grams (1 ¼ cups) almond flour

  
  

• 105 grams (¾ cup plus) rye flour

  
  

• 2 teaspoons ground cardamom

  
  

• 1 teaspoon baking powder

  
  

• ½ teaspoon baking soda

  
  

• ⅛ teaspoon table salt

  
  

• 2 large eggs, room temperature

  
  

• 2 teaspoons vanilla extract

  
  

• 218 grams (1 cup) packed light brown sugar

  
  

• 2 teaspoons grated orange zest

  
  

• 184 grams (13 tablespoons) salted butter, room temperature

Directions:

Heat the oven to 375°F with a rack in the middle position. Mist a loaf pan with cooking spray, then line it with an 8-by-14-inch piece of kitchen parchment, allowing the excess to hang over the long sides of the pan.

To make the caramel-plum layer, in a small saucepan, combine the butter and sugar. Cook over medium, stirring occasionally, until thick and well combined, about 2 minutes; the sugar may remain slightly granular. Transfer to the prepared loaf pan and, using a silicone spatula, distribute in an even layer. Place the plum slices in the caramel, overlapping them as needed to fit. Sprinkle the salt over the fruit; set aside.

To make the cake, in a medium bowl, whisk together both flours, the cardamom, baking powder, baking soda and salt. In a small bowl or liquid measuring cup, whisk together the eggs and vanilla.

In a stand mixer with the paddle attachment, beat the sugar and orange zest on medium until fragrant, about 1 minute. Add the butter and beat on medium-high until light and fluffy, scraping the bowl as needed, about 3 minutes. With the mixer running on low, gradually add the egg mixture, then beat on medium until well combined, about 1 minute. Scrape down the bowl. With the mixer running on low, add the dry ingredients and mix, scraping the bowl once or twice, just until the mixture is evenly moistened, about 1 minute. Fold the batter by hand with the spatula, scraping the bottom and sides of the bowl to ensure no pockets of flour remain. The batter will be thick.

Scrape the batter onto the fruit in the loaf pan, then spread in an even layer and smooth the surface. Bake until the top is deeply browned and a toothpick inserted at the center comes out clean, 55 to 60 minutes.

Cool in the pan on a wire rack for about 15 minutes; the center of the cake may sink slightly during cooling. Slide a paring knife between the short ends of the cake and the pan to loosen, then invert the cake onto a platter. Lift off the pan and peel off the parchment. Cool to room temperature.