A twist on a classic vintage cake, this plum version has a lot of texture and earthy flavor from the alternative flours used. It's sweet and moist, with juicy plums, natural yogurt and nuts.
Soft and juicy cake
This plum yogurt cake made me reconsider gluten-free baking. It's that amazing.
This is not a GF blog, that's for sure, but I do try some recipes from time to time. I'm always looking for new flavors and textures, and using alternative flours like rice, amaranth, and nuts gives me exactly that.
This cake is very good, soft and delicious. The texture is different from what we're used to with regular cakes (like this upside-down cake with pears), coarser and almost wholesome, but surprisingly good.
Like the banana chip muffins with quinoa, the flavors are rustic, less sugary and earthy, not pillowy like regular muffins with refined flour. And that's the beauty of these bakes: they bring something completely different to the table.
Any stone fruit and nut flour you like together works here. Peaches or cherries and almonds are also great combinations.
The first time I baked it, it was without fruit but with grapefruit zest instead of orange. It's a good alternative, but fruit rounds and completes it. Highly recommended.
How to make gluten-free plum cake
Core the plums
The best gadget for this is an apple corer. It's the perfect size and will make this step a breeze.
Wet ingredients
They're integrated in a bowl and can be done with a hand whisk.
Dry ingredients
Sift the ones you can to avoid clumps. Some you won't be able as they are coarser.
There's no need to beat much. Use the electric mixer at low speed or whisk energetically to incorporate.
Plums
I like large half pieces, but you can also cut them in thick wedges and arrange them in a circular pattern.
Cover the fruit
The cake batter is very fluid and will cover the plums easily.
Baking
Gluten-free cake batters don't rise and are springy like regular ones. But you have to test it the same way: inserting a toothpick or cake tester should come out clean.
Kitchen Notes
Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
Flour variations: for the nut flour, use any type. Almond flour is the most easily available, and hazelnut marries beautifully with plums. Quinoa is my favorite, but you can use amaranth flour or millet flour, finely milled.
Serving: this is great plain at room temperature as a snacking cake. But a dollop of whipped cream adds creaminess and turns it more into a dessert.
Related recipes you might like:
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Plum Upside Down Cake (gluten-free)
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Ingredients
- 1 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 10 plums, cored and halved or cut into thick plum wedges
- ⅔ cup natural yogurt
- ½ cup light brown sugar, packed
- ⅓ cup olive oil
- ⅓ cup honey
- 3 eggs
- ½ teaspoon orange zest
- ½ teaspoon vanilla extract
- ½ cup quinoa flour, or amaranth flour
- ½ cup brown rice flour, or regular rice flour
- ½ cup hazelnut or almond flour, or finely ground almonds or hazelnuts
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- pinch of salt
Instructions
- Preheat oven to 350ºF (180ºC).
- Spray or butter sides of a 9-inch round or square pan with removable bottom.
- Melt 1 tablespoons unsalted butter and spread over bottom of pan. Sprinkle 2 tablespoons brown sugar over and arrange 10 plums, cored and halved over it.
- In a large bowl mix ⅔ cup natural yogurt, ½ cup light brown sugar, ⅓ cup olive oil and ⅓ cup honey.
- Add 3 eggs, one at a time, and beat well after each addition. Add ½ teaspoon orange zest and ½ teaspoon vanilla extract.
- Add dry ingredients (½ cup quinoa flour, ½ cup brown rice flour, ½ cup hazelnut or almond flour, 1 tablespoon cornstarch, 2 teaspoons baking powder, ½ teaspoon baking soda and a pinch of salt) all at once and mix everything without overbeating.
- Pour into the pan over the plums.
- Bake for about 40 minutes, or until a cake tester or toothpick comes out clean.
- Cool on a wire rack for 10 minutes and carefully invert onto a serving plate. Arrange any plums that might've stuck to the pan.
- It keeps for 1 day at room temperature, covered. Refrigerate after that.
Notes
Adapted from La Tartine Gourmande
Jimmy Smith says
Your cake is just gorgeous! Love the vibrant color of the plums…
Kitchen Planner
thelittleloaf says
Yum! I'm posting a plum based recipe this week...they are so delicious in desserts 🙂
yummychunklet says
Love the red bursts of color!
Cocoa and Lavender says
What a great tip! My corer isn't as nice as yours - I will have to get myself one! I also love the plum/hazelnut combo - was that the original combination? Happy New Year, Paula! It had been a really fun year reading your posts! ~ David
Nancy @ gottagetbaked says
Of all the kitchen gadgets I own, I don't have an apple corer which is why it takes me forever to make apple desserts which is why I rarely make them even though they're the Husband's favourite (I'm a bad, lazy wife). I'd be happy to core plums by hand if I could make this gorgeous, delicious cake. I love how the skins make those beautiful, rosy rings in the cake and I can only imagine how moist it is with the yogurt and olive oil. Happy New Year, Paula! I can't wait to follow along with you as you cook up even more delectable dishes 🙂
Heather Schmitt-Gonzalez says
That is such a great idea, Paula! I will definitely remember for next time I need some perfect-looking plums like yours. This cake sounds amazing...and it is so darn pretty with the blush of those plums. Wishing you and yours a very happy new year 🙂
justasmidgen.com says
You're so inventive.. and I'm so appreciative you've shared this little technique with us:) How awesome is that?! I love the look of this cake as well and being gluten-free is a great bonus! xx
Laura Dembowski says
That cake is gorgeous! I am once again jealous of all the amazing stone fruit you have. Such a great idea to use an apple corer for the plums. I've never done it but will be sure to give it a try.
Kathy says
Your cake is just gorgeous! Love the vibrant color of the plums…yum!! Happy New Year to you Paula!!
Deb says
The color of the plums is drawing me into your festive cake recipe! I am having sweet thoughts of summer stone fruit and wished I had made plum jam this year. A recipe to bookmark until the summer here in California returns!
Inside a British Mum's Kitchen says
Oh SUCH a beautiful cake with fantastic flavors! really lovely 🙂
Mary x
ahu says
Ok not only does this look delicious but it's my favorite colors as well!! Happy new year!