Easy Gluten-Free Upside Down Plum Cake
This gluten-free plum cake is crumbly, filled with fresh, ripe plums, and looks gorgeous topped with streusel and fresh whipped cream. This is my take on a gluten-free german plum cake.
Equipment
- 9-inch cake pan
Ingredients
- Cake
- 1 stick unsalted butter softened
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups gluten-free flour
- 1 teaspoon baking powder
- 5 plums sliced and pitted
- ¼ cup almond flour
- ¼ teaspoon salt
- Streusel
- 6 tablespoons unsalted butter
- ⅓ cup brown sugar
- ½ cup gluten-free flour
- ½ cup almond flour
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees.
- Grease a 9-inch cake tin and line the bottom with parchment paper. Set aside.
- Slice the plums in half, remove the pits, and slice them into wedges. Layer on the bottom of the cake tin. Sprinkle the almond flour evenly over the plums. Set aside.
- In a medium bowl, make the streusel. Combine cold butter, brown sugar, gluten-free flour, and almond flour. Use your hands or a pastry cutter to work the mixture into small pebbles.
- Sprinkle the struesel evenly over the top of the plums.
- In a large bowl, make the cake batter. Cream the softened butter and add the eggs and sugar.
- Add in the baking powder, salt, and gluten-free flour. Mix the dry ingredients in until combined. The batter will be sticky and thick.
- Use a spoon to dot the cake batter over the plum/almond flour/crumble layer. It will be sticky and hard to spread. Do your best to spread the batter evenly.
- Bake in the oven for 35 minutes. Let the cake cool completely, then flip over on a wire rack and peel the parchment off.
- Top with more sliced plums and whipped cream if desired.
Notes
it can be helpful to grease a spatula with butter or cooking oil and use that to press and spread the cake batter over the crumble/plum/almond flour mixture.
Tried this recipe?Let us know how it was!