Plum Cake





This is an old family recipe that I have made many times.  It's a great way to use plums when they are in season, and makes a delicious snack with a cup of coffee or tea.  Of course I have had to adjust it to use almond and coconut flour instead of wheat, but this has only made it that more delicious. (Image from kitchenparade.com)

I find that coconut sugar works best in this recipe because it gives a nice crunchy topping, but if you want you can substitute honey or maple syrup.  The texture won't be the same, but it will still be delicious.

Ingredients :

-  2 lbs. plums
-  1/2 cup almond flour
-  1/4 cup coconut flour
-  1 cup of coconut sugar
-  1 teaspoon baking powder
-  1/4 cup of butter
-  1 egg, beaten
-  1 teaspoon vanilla
-  pinch of salt

-  3 tablespoons coconut sugar
-  3 tablespoons of melted butter
-  1 teaspoon cinnamon
-  1 egg, beaten


Directions :
  • Preheat oven to 350'F
  • Cut the plums in half and remove the stones.
  • Combine almond flour, coconut flour, sweetener, baking powder and salt in a large bow.
  • Cut the butter into the flour mixture with a pastry blender until mixture resembles coarse crumbs.
  • Add the egg and vanilla and mix.
  • Spread this crust mixture in a 9" pie pate and pat it down.  Lay the fruit on top, cut side down.
  • Bake for 40 minutes.
  • Meanwhile, combine the topping ingredients - sweetener, melted butter, cinnamon and egg.
  • Remove the cake, top with this mixture, and then bake 20 minutes longer, until the topping is set and lightly browned.

Photograph by Stephane von Stephane

 “Life isn't about finding yourself.  Life is about creating yourself.”   - George Bernard Shaw



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4 comments:

  1. Can I freeze this? Also my pastry has set a little loose- should I just bake it further?

    ReplyDelete
    Replies
    1. Yes, you can freeze this.

      I find that it usually sets once it has cooled, but there are some variables (such as where you live, how juicy your plums are etc.) that can make a difference in the amount of time you need to cook this.

      The topping should form a crust on the top once it's cooked. If yours doesn't, then you can put it back into the oven for 10 to 15 minutes longer ....and maybe try turning the heat up to 375' while you're at it as well.

      Since this is supposed to be a crunchy kind of cake it won't hurt to bake it for longer. I hope this helps.

      Delete
  2. Recipe says cut side down but picture on top has the plums cut side up. Which is it?

    ReplyDelete
  3. Looks like the plumbs are cut side up in the picture. Can you do it that way too?

    ReplyDelete

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