Gluten-Free Classic Plum Cake
Delight your taste buds with this Gluten-Free Classic Plum Cake, a perfect fusion of tender almond-like sponge and juicy, caramelized plums. Crafted with gluten-free all-purpose flour, aromatic spices like cinnamon and nutmeg, and a buttery vanilla base, this recipe caters effortlessly to dietary restrictions while maintaining its nostalgic charm. Fresh plum halves nestled into the batter create bursts of natural sweetness, while a light dusting of powdered sugar adds the perfect finishing touch. Ready in just over an hour, this stunning dessert is ideal for cozy gatherings or elegant tea-time treats. Experience a timeless favorite reinvented with gluten-free goodness!
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Recipe Information
Ingredients
- 500 grams Fresh plums
- 200 grams Gluten-free all-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 100 milliliters Milk
- 0.5 teaspoon Salt
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Wash the plums, slice them in half, and remove the pits. Set the plum halves aside.
In a medium bowl, whisk together the gluten-free flour, baking powder, ground cinnamon, ground nutmeg, and salt.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture. Mix until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Arrange the plum halves, cut side up, on top of the batter, pressing them down slightly into the batter.
Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 15 minutes, then remove it from the pan and transfer to a wire rack to cool completely.
Just before serving, dust the top of the cake with powdered sugar.
Nutrition Facts
Calories |
2657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 1833 mg | 80% | |
| Total Carbohydrate | 409.0 g | 149% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 220.9 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 288 mg | 22% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1133 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
