Upside-Down Cardamom-Spiced Plum Cake

Name: Upside-Down Cardamom-Spiced Plum Cake
Ingredients: 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; 125 grams (1 ¼ cups) almond flour; 105 grams (¾ cup plus) rye flour; 2 teaspoons ground cardamom; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/8 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; 183 grams (13 tablespoons) salted butter, room temperature

"Plums in this upside-loaf add a bit of tartness to balance the sweet caramel top and the rich cake. In summer I like to serve this with a dollop of good gelato..."

INGREDIENTS

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

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145 grams (⅔ cup) packed light brown sugar

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

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Pinch table salt

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125 grams (1 ¼ cups) almond flour

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105 grams (¾ cup plus) rye flour

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2 teaspoons ground cardamom

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1 teaspoon baking powder

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1/2 teaspoon baking soda

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1/8 teaspoon table salt

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2 large eggs, room temperature

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2 teaspoons vanilla extract

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218 grams (1 cup) packed light brown sugar

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2 teaspoons grated orange zest

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183 grams (13 tablespoons) salted butter, room temperature

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