Gluten-Free Plum Upside Down Cake (with almond flour)
This GF Plum Cake is amazing! It's bursting with fresh, juicy plums and a moist cake made with almond flour. The nutty flavor pairs beautifully with the fresh plums! It's easy to make and a great summer dessert. With a tender crumb and a beautiful caramelized fruit topping, it is perfect for gatherings, afternoon coffee, or a simple homemade treat.
Ingredients
- ½ cup unsalted butter (113g)
- ½ cup brown sugar
- 6 fresh plums, pitted and thick sliced
- 1 cup almond flour
- ¾ cup gluten-free all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- Pinch of salt
- 3 eggs
- ¾ cup granulated sugar
- ½ cup oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (180°C). Lightly grease a 9'' round cake pan.
- Melt the butter in a medium saucepan over medium heat. Add brown sugar and whisk constantly until smooth (about 1 minute).
- Drop the mixture into the prepared pan and arrange the sliced plums in a circle. Set aside.
- Whisk almond flour, gluten-free all-purpose flour, baking powder, ground cinnamon, and salt in a large bowl.
- Beat the eggs, sugar, oil, and vanilla extract with a hand mixer in a medium bowl until well incorporated.
- Pour the mixture into the dry ingredients and beat until well integrated and homogeneous (1 minute).
- Pour the mixture into the prepared pan over the plums.
- Cook for 40 minutes. To know if it´s ready, insert a toothpick in the center, and when it comes out, it should be clean without a trace of batter.
- Let cool for 15 minutes and remove from the pan.
Notes
Store the cake covered in the refrigerator for up to 5 days. You can also freeze it in an air-tight container or freezer bag.