Description
Delicious vegan peach plum upside down cake with caramelized fruit. Perfect for dessert or special occasions.
Ingredients
Scale
- 3/4 lb. (340 g) peaches and plums, ripe, sliced evenly
- 3/4 cup (170 g) unsalted butter, divided
- 1 1/4 cups (250 g) light brown sugar, divided
- 2 Tbsp. (30 ml) maple syrup or agave
- 3/4 tsp. (4 g) kosher salt, divided
- 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
- 2 tsp. (10 ml) vanilla extract
- 1/2 cup (120 g) silken tofu
- 1/2 cup (120 g) sour cream
Instructions
- Step 1: 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 parchment. This preparation aids in easy removal of the cake after baking.
- Step 2: Slice the peaches and plums evenly. Arrange as many peach and plum slices as will fit in a single layer at the bottom of the prepared cake pan. Leave slight space between the fruit to allow the batter to spread evenly.
- Step 3: In a small saucepan over medium heat, melt 1/4 cup (57 g) of the butter, 1/4 cup (50 g) of the light brown sugar, 2 Tbsp. (30 ml) maple syrup or agave, and 1/4 teaspoon (1 g) of the kosher salt. Stir continuously until the butter and sugar are fully combined and the mixture is smooth.
- Step 4: In a separate mixing bowl, using an electric mixer at medium speed, beat 1/2 cup (113 g) of the butter with 1 cup (200 g) of the light brown sugar until the mixture is light and creamy, approximately 5 minutes. Scrape down the sides and bottom of the bowl as needed for even mixing.
- Step 5: Add the silken tofu (1/2 cup/120 g), sour cream (1/2 cup/120 g), and vanilla extract (2 tsp/10 ml) to the butter and sugar mixture. Mix gently until just combined, scraping the bowl sides and bottom as needed. Avoid over-mixing to maintain a light texture.
- Step 6: In another 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 the remaining 1/2 tsp (3 g) kosher salt. Gradually fold the dry ingredients into the wet mixture, stirring only until just combined.
- Step 7: Pour the prepared caramel into the bottom of the lined and greased pan. Spread the arranged fruit evenly over the caramel layer. Carefully pour the batter over the fruit, spreading it into an even layer, ensuring complete coverage without excessive mixing.
- Step 8: Place the cake in the preheated oven and bake for approximately 35 minutes. The cake is done when the edges begin to pull away from the pan and the top springs back lightly when touched.
- Step 9: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. After cooling, run a knife around the edge of the cake to loosen it and carefully invert it onto a serving plate that can withstand heat. If the cake sticks during inversion, allow it to cool for an additional 5 minutes (total 15 minutes cooling) before trying again.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days. Keep away from heat and direct sunlight to maintain moisture.
- Refrigeration: Store in an airtight container and refrigerate for up to 7 days. Remove from refrigerate and let rest at room temperature before serving.
- Freezing: Wrap the cake tightly in plastic wrap and aluminum foil, then place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before use.
- If peaches and plums are not caramelizing adequately, increase oven temperature to 375°F (190°C) after 20 minutes of baking to improve browning.
- To prevent a soggy bottom, sprinkle 2 tablespoons (16 g) of almond flour over the fruit layer before pouring the batter.
- If the edges brown too quickly, cover loosely with foil approximately 15 minutes into baking to prevent overcooking.
- Avoid over-mixing after adding dry ingredients. Stopping as soon as combined maintains a proper, light cakey texture.
- Use a serving plate that can withstand heat for inversion, and take care during flipping to avoid fruit sticking or batter breakage.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg