Upside Down Plum Cake

Plum season and lucky me the recipient of a few buckets of plums. Mostly slow roasted and frozen. The cooked plums are delicious for breakfast, in crumbles and cobbler and make for a delicious upside down cake. The cake is  a variation of my quick mix gluten free dairy free cake. In this version I substituted some brown sugar for caster sugar and ground walnuts for some of the ground almonds. It is great for dessert and keeps well so can be made in advance.

There is plum cake, nice by itself but better with some more plums

And then plum cake with creme anglaise or egg custard sauce. It is equally good with cream or ice cream. Other stone fruits work just as well as do slices of pineapple or poached quince.

Upside Down Plum Cake

Gluten free, dairy free

Ingredients

Cake 1 tablespoon vanilla extract 1/2 cup grapeseed oil or light olive oil 3 eggs 1/2  cup caster sugar 1/2  cup brown sugar 1 1/2 teaspoons baking powder 1 cup almond meal 1/2 cup walnut meal 1/4 cup gluten free corn flour or gluten free flour mix

Topping 12 plum halves (may be softened or lightly poached) 2 tablespoons brown sugar

 

Method

Preheat oven to 160 deg C.

Grease and line the base of a spring form pan with baking parchment

Sprinkle the two tablespoons of sugar over the base of the lined spring form tin and then arrange plums around the edge and in the middle.

To make cake

Beat eggs and sugar(s) together until thick and foamy, beat in vanilla and the baking powder.

Beat in the ground almonds, walnuts and corn flour/gluten free flour

Pour batter into the prepared tin. Bake until cake is set and starting to shrink away from the sides of the tin, approximately 50 minutes.