Gluten Free Almond and Plum (Or other fruit) Cake
This is one of the most moist and delicious cakes I have tasted in a long time…and you would never believe that it is gluten free!! This cake can be enjoyed for breakfast, as a snack, or after dinner as a dessert.
I used plums here but lots of other types of fruit would work. I plan to use figs and peaches in the next couple that I make. Pears, nectarines and even blueberries would go wonderfully with this recipe!
The recipe
THE INGREDIENTS -
1/2 Cup Almond Flour (not almond meal)
1/2 Cup All purpose cup for cup gluten free flour (I use Bob’s Red Mill 1 to 1)
2/3 Cup Sugar
1 tsp Baking powder
1 tsp Cinnamon - divided
1/4 tsp Salt
1 stp Vanilla extract
1/2 Cup unsalted butter
2 Eggs
The zest of 1 lemon
1 tsp fresh lemon juice
Fresh ripe plums - quartered. I used about 6 plums.
THE INSTRUCTIONS -
Preheat oven to 350 degrees.
Grease and line with parchment paper a 9 in cake pan or springform pan.
In a bowl, whisk together the almond flour, gluten free flour, 1/2 tsp cinnamon, baking powder, and salt. Set aside.
In a small bowl, mix the remaining ½ tsp cinnamon with 2 teaspoons of sugar and set aside.
Using a mixer fitted with the paddle attachment or handheld mixer on medium speed, cream together the lemon zest, lemon juice. remaining sugar, and butter until light and fluffy.
Add in one egg and mix until fully incorporated, add in the second egg and the vanilla and do the same.
Add the dry mixture to the wet, reduce the speed to low, and mix until just combined. Transfer the batter to the prepared pan and smooth it out with a spatula or the back of a spoon.
Place the quartered plums, cut side down into the batter and sprinkle with cinnamon & sugar mix.
Bake until golden and a toothpick inserted into the center comes out dry, about 45 minutes. Cool completely.
When cooled, run a knife around the outside edge of the cake to loosen it from the pan. Turn upside down onto a serving plate.
Serve and enjoy!!