Gluten Free Upside-Down Plum Cake

Approximately 2 LBs (1 Kg) red plums* (about 12)

¾ cup (150 g) granulated sugar

5 tablespoon (75g) unsalted butter

 

 

½ cup (90g) rice flour (brown or white)

½ cup (65g) ground corn flour or cornstarch

¼ cup (30g) almond meal

½ teaspoon xanthan gum

1 teaspoon baking powder

½ cup (100g) sugar

½ vanilla bean, halved lengthways and seeded

1 teaspoon cardamom

2 eggs

1/3 cup (80ml) canola, peanut, corn or any vegetable oil

1 cup (200 ml) milk

 

 

Preheat oven to 350°F (180°C).  Rinse, halve and seed plums. On the stove, on medium heat, melt the butter and the ¾ cup sugar in a 9” or 10” heavy skillet or Tatin pan. Line plums spiraling the pan and turn them over from time to time so that both sides become caramelized. This process will take 15 to 20 minutes until all the juice is reduced and the plums are caramelized.

 

(At this point, if you are using a skillet you will need to transfer your plum-mixture to a greased 9” spring-form cake pan. If you are using a Tatin pan, you can just continue with the rest steps of this recipe.)

 

Finally turn plums over with skin down so that once your cake is baked and flipped over, the red skin of the plums would be showing on top.  Remove from stove and let stand to cool while you prepare the next steps.

 

In two separate bowls mix the dry and wet ingredients separately. In first bowl mix the rice flour, corn flour, almond meal, xanthan gum, baking powder, ½ cup sugar, vanilla, and cardamom. In the second bowl mix the eggs, oil and milk.  Add the wet ingredients to the dry ingredients and mix well. Pour this mixture on top of the caramelized plums and spread evenly using a spatula if necessary.

 

Bake in the oven for 25 to 30 minutes or when you insert a toothpick or skewer, it comes out clean.  Let stand for 15 minutes to cool and then gently flip the cake on a plate. Be careful of the hot caramel dripping out.

 

*You can substitute plums with nectarines, peaches, pineapples and most any other fruits.