1 1/4 cups alternative gluten free flour, such as brown rice, almond or a cup for cup brand
1 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, room temperature
3/4 cup plus 1 1/2 tablespoons sugar
2 large eggs
1 tablespoon fresh lemon juice
3 large plums, pitted, cut into 1/2-inch wedges
1/4 teaspoon ground cinnamon
- Heat the oven to 350°F.
- Butter a 9-inch springform pan. Combine the first 3 ingredients in a small bowl to blend. Using an electric mixer, beat butter in a large bowl until fluffy. Beat in 3/4 cup of the sugar. Add the eggs 1 at a time, then lemon juice, beating until blended after each addition. Beat in flour mixture. Spread the batter in the prepared pan.
- Press plum wedges halfway into batter in concentric circles. Combine the remaining 1 1/2 tablespoons sugar and cinnamon in a small bowl; sprinkle over the plums. Bake until cake is browned on top and a toothpick inserted into the center comes out clean, about 50 minutes. Cut around cake; release pan sides.
- Serve cake warm or at room temperature.