Imperial Sugar
Imperial Sugar

Black Plum Upside Down Cake

Black Plum Upside Down Cake Imperial


Baking Pan Prep



  • 10 tablespoons (140g) butter, soft
  • 3/4 cup (150g) Imperial Sugar Extra Fine Granulated Sugar
  • 3 large eggs, room temperature
  • 1 1/2 cup (100g) almond flour (not almond meal)
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 4 tablespoons (36 g) cornstarch or all-purpose flour*

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Melt butter and brush sides and bottom of a 9-inch springform, dust with sugar and set aside.
  2. Cut plums. Cut in half and remove stone.
  3. In a large sauté pan combine butter and sugar and stir over medium heat. Once butter is melted add plums cut side down.
  4. Keep heat on medium and after 3 minutes flip plums upside down. Add water, after 2 minutes flip over again and cook about 2 more minutes or until plums feel al dente. Set aside.
  5.  For cake, mix soft butter and sugar until well combined and lump free.
  6. Add eggs one at a time waiting for previously added egg to be fully incorporated before adding next.
  7. Add almond flour and once combined add almond extract and salt. Mix in cornstarch or flour
  8. Arrange plums cut side down tightly in prepared pan.
  9. Spread cake batter evenly covering plums. Place in oven and bake about 28-31 minutes or until center bounces back when lightly pressed with a finger.
  10. After about 5 minutes remove sides of springform pan. Place a serving platter on top of cake and flip it upside down.
  11. Remove metal bottom and let cool.
  12. Place a plate smaller than cake on surface of cake. Sprinkle edges with powdered sugar.
  13. Drizzle retained cooking juice/sauce on surface of cake.