Plum Upside Down Olive Oil and Almond Cake

For the Caramel

• 1⁄2 cup (100g) granulated sugar
• 1⁄4 cup (57g) water

For the Cake

• 2 large plums (about 250g)
• 1 cup (120g) all-purpose flour
• 1⁄3 cup (32g) almond flour
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon baking powder
• 1 1⁄2 teaspoon Kosher salt
• 3⁄4 cup (150g) granulated sugar
• 1⁄2 teaspoon almond extract
• 1⁄3 cup (80g) plain whole milk yogurt
• 2⁄3 cup (133g) Brightland Awake Extra Virgin Olive Oil, plus more for greasing pan
• 2 large eggs (100g)

1. Preheat oven to 350° F. Grease an 8-inch cake pan with Brightland AWAKE olive oil. Line the bottom of the pan with a round of parchment paper and grease that as well.
2. Pit the plums and cut into slices about 1/2-inch thick. Arrange the slices in a pattern on the bottom of the cake pan, covering the entire pan.
3. Make the caramel: Combine granulated sugar and water in a small saucepan. Cook over medium heat until the mixture turns amber, about 10 to 12 minutes. Remove from heat immediately. Pour evenly over the plums in the cake pan.
4. In a medium bowl, whisk together the all-purpose flour, almond flour, baking soda, baking powder, and Kosher salt.
5. In a large bowl, whisk together the granulated sugar, almond extract, yogurt, and olive oil. Add the eggs one at a time, whisking to combine after each addition.
6. Whisk the dry ingredients into the wet ingredients until just combined. Pour the batter into the cake pan and spread evenly over the plums and caramel.
7. Bake for 35-40 minutes until a toothpick inserted into the center of the cake comes out clean.
8. Remove from the oven and set on a cooling rack. Immediately run a small offset spatula or small knife around the edge of the cake, place a large plate on top and invert the cake onto the plate.
9. Peel off the parchment paper and serve the cake warm or at room temperature.