Moist Gluten-Free Plum and Almond Cake

Gluten-Free Plum Cake sliced into squares and presented on wooden board.

5 from 1 vote

Moist Gluten-Free Plum and Almond Cake

This Gluten-Free Plum Cake is a lovely way to make the most of late summer fresh produce, a wonderful treat which is right at home with a cup of tea for company. Rich and moist, this cake is easy to make with a sour cream enriched batter and brown butter for extra flavour. Use your favourite brand of gluten-free flour and almond flour with no xanthan gum needed.

Prep Time25

Cook Time45

Total Time1 10

Course: Cake

Cuisine: British

Servings:

Calories: 285kcal

Author: Georgina Hartley

Ingredients

175 g unsalted butter
175 g gluten-free flour
175 g almond flour ground almonds in UK
1½ teaspoon baking powder
½ teaspoon bicarbonate of soda
¼ teaspoon salt
100 g caster sugar
100 g soft light brown sugar
150 ml sour cream
3 eggs medium*
1 teaspoon vanilla extract
8 plums halved and stones removed (400-450g)
2 tablespoons honey
30 g flaked almonds
2 teaspoons icing sugar

Metric - US Customary

Instructions

Preheat the Oven and Prepare the Tin

Preheat the oven to 180°C / 160°C fan assisted / gas mark 4 / 350°F.
Line and grease an 8-inch (20cm) square baking tin.

Prepare the Brown Butter

Make the brown butter by placing the butter in a saucepan over medium heat.
Listen for hissing and cracking sounds as the butter melts and watch for little brown bits forming at the bottom of the pan.
Once the noises subside, the butter smells toasty, and is just starting to turn brown, remove from heat immediately to avoid burning.

Mix the Dry Ingredients

In a bowl, whisk together the almond flour, gluten-free flour, baking powder, bicarbonate of soda, and salt until fully combined.

Mix the Wet Ingredients

In a separate large mixing bowl, combine the sugars, sour cream, eggs, and vanilla extract.
Stir in the cooled brown butter until well mixed.

Combine and Assemble

Pour the wet ingredients into the dry ingredients and mix until just combined.
Pour the batter into the prepared cake tin.
Arrange the plums on top, cut side up.
Drizzle over the honey and scatter the flaked almonds evenly on top.

Bake the Cake

Bake in the preheated oven for 45-50 minutes until the top is golden and a skewer inserted into the centre comes out clean. Allow the cake to settle in the tin for 5 minutes before turning out onto a cooling rack. Serve once cooled. You can dust with icing sugar before serving if you like.

Notes

Eggs. The eggs used in this recipe are medium size, 60g each with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.

Almond Flour. This recipe calls for almond flour which is blanched and ground whole almonds (without their skin). In the UK this kind of flour is sold in most major UK supermarkets labelled 'ground almonds' in the baking aisle. To make sure you know which almond flour you are choosing then check against this article The Difference Between The Almond Flours.

Gluten-Free Flour. This recipe will work with your favourite gluten-free flour blend. It has been tested with Doves Farm Gluten-Free Plain White Flour and my Homemade Gluten-Free Flour Blend. No xanthan gum is needed for this recipe, however if your blend does contain xanthan gum then that will work fine too.

Plums. You don’t want plums that are too juicy – save those for eating. Actually this cake works really well with firmer plums so they don’t break down too much in the cake and make it too soggy.

Brown Butter. When melting the butter use a light-coloured saucepan to easily monitor the butter’s colour and avoid burning. Once the butter has fully melted it will start to hiss and crackle. The butter is ready when these sounds start to subside, there is an appearance of brown flecks, and a toasted nutty aroma. Remove from heat immediately to prevent burning, keeping the tasty brown flecks in the butter.

How To Make Ahead and Store

You can store this cake in an airtight container (but preferably tin rather than plastic as it plastic will keep the cake too moist) for up to 3 days. Then store the cake in a cool dark place.

How To Freeze

You can freeze the cake successfully for up to 3 months. First wrap it tightly in plastic wrap and double wrap in aluminium foil. Then either place in a resealable freezer bag or airtight container. Don’t forget to label including the date. To enjoy, thaw at room temperature overnight, unwrap once thawed and dust with icing sugar before serving.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 piece of cake, assuming the cake is cut into 16 servings.

Nutrition