Description

This Peach Plum Upside Down Cake is a delightful combination of tender peaches and plums layered under a moist, flavorful cake. The fruit is caramelized with a buttery maple syrup sauce, creating a wonderful balance of sweet and tangy flavors. Made with a blend of all-purpose and almond flours, silken tofu, and sour cream, this cake delivers a rich yet light texture, perfect for any occasion.

Ingredients

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

1/2 cup (113 g) unsalted butter
1 cup (200 g) light brown sugar
2 tsp. (10 ml) vanilla extract
1/2 cup (120 g) silken tofu
1/2 cup (120 g) sour cream
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

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Instructions

Prepare the 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 the parchment paper to ensure the cake releases easily after baking.
Arrange Fruit: Slice the peaches and plums evenly. Arrange them in a single layer at the bottom of the prepared pan, leaving slight spaces between slices so the batter can spread uniformly.
Make Caramel: 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, use an electric mixer at medium speed to beat 1/2 cup (113 g) butter and 1 cup (200 g) light brown sugar until light and creamy, about 5 minutes. Scrape the bowl sides as needed for even mixing.
Add Wet Ingredients: Gently mix in 1/2 cup (120 g) silken tofu, 1/2 cup (120 g) sour cream, and 2 tsp. (10 ml) vanilla extract into the creamed butter and sugar, ensuring everything is just combined for a light texture.
Combine Dry Ingredients: In a separate bowl, whisk together 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, and 1/2 tsp. (3 g) kosher salt. Gradually fold this into the wet mixture until just incorporated.
Assemble Cake: Pour the caramel sauce into the prepared pan. Spread the arranged fruit evenly over the caramel. Carefully pour the batter over the fruit, spreading it into an even layer without over-mixing.
Bake: Bake the cake in the preheated oven for about 35 minutes, or until the edges pull away from the pan and the top springs back when lightly touched.
Cool and Invert: Let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen, then invert onto a heat-resistant serving plate. If sticking occurs, cool an additional 5 minutes before trying again.

Notes

Ensure fruits are sliced evenly to promote uniform cooking.
Do not over-mix the batter once the flour is added to keep the cake tender.
If the cake sticks when inverting, patience during cooling is key to prevent breakage.
Almond flour adds moistness and a subtle nutty flavor but can be substituted with additional all-purpose flour if desired.
Silken tofu provides moisture and a light crumb, making this cake somewhat dairy-rich but still soft.