Gluten-Free Traditional Plumcake
Delight your taste buds with this Gluten-Free Traditional Plumcake, a stunning blend of classic flavors and a tender, moist texture perfect for any occasion. This recipe makes gluten-free baking effortless with a combination of almond flour, gluten-free all-purpose flour, and xanthan gum, ensuring a flawlessly soft crumb. The sweetness of granulated sugar is beautifully complemented by warm cinnamon and juicy slices of ripe plums arranged in a decorative pattern on top. With a prep time of just 20 minutes and a golden bake in under an hour, this plumcake is ideal for weekend brunches or festive gatherings. Serve it with a dusting of powdered sugar for a simple yet elegant finishing touch. Whether indulging in a slice with your favorite cup of tea or gifting it to a loved one, this gluten-free plumcake is sure to impress!
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 50 grams Almond flour
- 1 teaspoon Xanthan gum
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 150 grams Granulated sugar
- 115 grams Unsalted butter (softened)
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 120 milliliters Milk (dairy or plant-based)
- 4 medium Plums (ripe, pitted, and sliced)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch springform or round cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, xanthan gum, baking powder, and ground cinnamon. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter evenly into the prepared pan. Arrange the plum slices on top of the batter in a circular pattern, slightly pressing them into the surface.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely.
Sprinkle the cooled plumcake with powdered sugar, if desired, before serving. Slice and enjoy!
Nutrition Facts
Calories |
2920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.3 g | 177% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 819 mg | 273% | |
| Sodium | 992 mg | 43% | |
| Total Carbohydrate | 397.3 g | 144% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 201.4 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 433 mg | 33% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 861 mg | 18% | |
*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.
