Maintain onto your hats! This recipe takes the cake and (actually) flips it on its head. Juicy, tart plums nestle into mushy, fluffy, completely candy almond cake. You received’t wish to miss out on this plum the other way up cake — it’s THE summer season cake you’ve been ready for!
Bonus? It’s vegan, gluten-free, and also you’ll want simply 10 elements. Let’s bake, associates!
This cake begins with the the other way up plums! We prepare sliced plums (apricots work, too!) in a round sample on the backside of a pie pan. Generously greasing the pan with vegan butter helps stop the plums from sticking and cane sugar creates a caramelized sauciness.
Subsequent, we make the cake batter. Cane sugar, vegan butter, almond milk, and applesauce are the moist elements, with elective almond extract giving it a pronounced almond taste! When you love almond extract, you should definitely try our Gluten-Free Orange Almond Loaf Cake and Maple Almond Buckwheat Granola, too.
For the dry elements, a mixture of gluten-free flours (almond, potato, and brown rice) provides it a gentle, cakey texture and delightful crumb. The remaining cake necessities embody baking powder for rise and salt for taste.
After spreading the batter over the plums and baking, the fruit turns into bubbly and tender.
It’s then time to flip that cake on its head, slice, and revel in!
We’re SO excited so that you can do this plum cake! It’s:
Mushy
Fluffy
Almondy
Fruit-studded
Completely candy
& SO scrumptious!
It could be an attractive brunch centerpiece or summer season dessert for internet hosting! Get pleasure from it by itself or with a scoop of vanilla ice cream or coconut yogurt.
Extra Stone Fruit Favorites
When you do this recipe, tell us! Go away a remark, charge it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, associates!
Servings 10 (Slices)
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- 2-4 ripe plums or apricots*, pitted and thinly sliced into 1/4-1/2-inch slices (sufficient to cowl the underside of the pie pan)
- 1/2 cup natural cane sugar (plus extra for dusting pan)
- 1/4 cup softened vegan butter (plus extra for greasing // we like Miyoko’s)
- 2 Tbsp unsweetened applesauce
- 1/2 tsp almond extract (elective)
- 1 ½ cups almond flour (we like Wellbee’s)
- 1/2 cup dairy-free milk (plain, unsweetened // we used almond milk)
- 1/2 cup potato starch
- 1/4 cup brown rice flour
- 1 ¼ tsp baking powder
- 1/2 tsp sea salt
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Preheat your oven to 350 levels F (176 C) and grease a 9-inch pie pan generously with vegan butter. Mud the underside of the pan with 2 tablespoons of sugar.
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Place the sliced plums within the sugar, arranging them in a round sample (see photograph). Attempt to fill any massive areas with fruit.
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In a medium mixing bowl, use an electrical mixer to cream collectively the sugar and softened vegan butter for about 30 seconds on excessive. Subsequent, add applesauce and almond extract (elective). Beat once more on excessive velocity till gentle, fluffy, and pale in colour — about 30 seconds.
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Add the almond flour and beat once more till the combination appears to be like like cookie dough. Add the dairy-free milk and blend on medium-low velocity till totally integrated. Then add potato starch, brown rice flour, baking powder, and salt. Combine on medium velocity till the entire flour is totally integrated.
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Pour the cake batter on high of the halved plums, smoothing the highest and (gently!) guaranteeing every plum is roofed with batter. Notice that the batter will unfold and the cake will rise because it bakes.
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Bake the cake on the center rack of your oven for 40-50 minutes till the highest is golden brown, the plums are effervescent, and a toothpick comes out clear when inserted. Cool for 20 minutes.
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When able to flip the cake out of its pan, use no matter cake plate you propose to serve it on. Place the cake plate backside aspect up on high of the pie pan. Rigorously and confidently flip the cake onto the plate. Gently take away the pie plate, changing any plum that will get left behind again into the cake. Serve heat or at room temperature. The cake pairs properly with dairy-free yogurt for a morning tea or brunch cake or with vanilla ice cream for dessert!
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Greatest when recent. Retailer leftover cake at room temperature calmly lined for as much as 2 days.
*Prep time contains letting the cake cool for 20 minutes.
*Impressed by Ina Gartin’s Plum Cake Tatin.
*Vitamin data is a tough estimate calculated with out elective elements.
Serving: 1 serving Energy: 229 Carbohydrates: 27.4 g Protein: 4.1 g Fats: 12.8 g Saturated Fats: 3.9 g Polyunsaturated Fats: 2.1 g Monounsaturated Fats: 5.5 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 215 mg Potassium: 112 mg Fiber: 2.5 g Sugar: 14.4 g Vitamin A: 19 IU Vitamin C: 3 mg Calcium: 101 mg Iron: 0.8 mg
