This recipe for Stone Fruit Almond Upside-Down Cake works equally well using any kind of stone fruit or a mix of every kind of stone fruit, including plums, apricots, nectarines, peaches and plumcots.
The appeal of the mixed-fruit version – the rainbowlike beauty of the unmolded cake in concert with the rich chord of its flavors – edges out the monochrome visuals and taste of a cake made with just one kind of fruit.
10 tablespoons unsalted butter, softened
3 tablespoons brown sugar
1½ teaspoons vanilla extract
1 pound stone fruit (apricots, nectarines, peaches, plums, plucots or a mix), pitted and cut into ⅓- to ½-inch thick wedges
4 ounces almond paste
½ cup granulated sugar
3 large eggs, at room temperature
½ cup all-purpose flour
¾ teaspoon baking powder
1/8 teaspoon table salt
¼ cup apricot jam
Whipped cream or vanilla ice cream, for garnish
Preheat oven to 350 degrees. In a small bowl combine 2 tablespoons of the butter, the brown sugar and 1 teaspoon of the vanilla extract. Lightly grease the sides of an 8-inch square cake pan; spread the brown sugar mixture evenly over the bottom of the pan. Arrange the fruit wedges in one layer, decoratively on top of the brown sugar mixture.
In a food processor combine the almond paste and the sugar; process the mixture until it is finely ground. Transfer it to a large bowl, add the butter and beat with an electric mixer until the mixture is light and fluffy, about 2 minutes. Add the eggs, one at a time, making sure each one is incorporated before adding the next one and scraping down the sides of the bowl with a rubber spatula between each addition.
In a small bowl whisk together the flour, baking powder and salt. Add to the almond mixture and stir with a rubber spatula until just combined. Spoon the batter over the fruit slices, spreading it evenly. Bake the cake on the middle shelf of the oven until a skewer, when inserted, comes out clean, about 40 minutes.
Let cool for 5 minutes on a rack. In a small saucepan combine the apricot jam and 1 tablespoon water; cook over medium-low heat until the jam is melted and smooth. Add additional water if necessary to make the jam loose enough to brush on the fruit. Run a knife around the edge of the cake and invert it onto a serving platter. Brush the fruit with the jam and serve with icecream.