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Summer Plum Cake

Summer Plum Cake


Plum Cake

Serves 8 


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


  1. Heat the oven to 350°F. 
  2. 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.
  3. 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. 
  4. Serve cake warm or at room temperature.

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