Description
This Gluten Free Plum Cake is a moist and flavorful dessert featuring fresh Italian plums and a delicious cinnamon-ginger spiced crumb topping. Perfect for anyone avoiding gluten, it combines a tender gluten-free batter with a buttery streusel, making it a delightful treat for any occasion.
Ingredients
Streusel Topping
- 150 grams Gluten Free Multi Purpose Flour
- 100 grams granulated white sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 100 grams unsalted butter, room temperature - cut in small pieces
Plum Cake Batter
- 600 grams Italian Plums
- Zest of 1 Lemon
- 100 grams granulated white sugar
- 140 grams Gluten Free Multi Purpose Flour
- 3 grams (3/4 teaspoon) baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 125 grams unsalted butter, room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
Instructions
- Make the Streusel Topping: Combine the gluten-free flour, white sugar, ground cinnamon, kosher salt, and room temperature butter in the bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed until the streusel forms clumps. Transfer the streusel topping to a small bowl and refrigerate until ready to use. No need to clean the mixing bowl.
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Lightly spray a springform pan with nonstick cooking spray and line the bottom with parchment paper. Set aside.
- Prepare the Plums: Using a paring knife, split the Italian plums in half and remove pits.
- Mix the Lemon Sugar: In the same mixing bowl, add the white sugar and lemon zest. Rub the zest into the sugar with your hands to release the aromatic oils.
- Make the Cake Batter: To the lemon sugar mixture, add the gluten-free flour, baking powder, kosher salt, and ground ginger. Add the room temperature butter, eggs, and vanilla extract. Mix on low speed until a dough forms, then increase to medium-high speed and mix for 2 minutes. Stop midway to scrape down the bowl sides for thorough mixing.
- Assemble the Cake: Transfer the batter into the prepared springform pan and spread evenly with a small offset knife. Arrange the halved plums cut side up on top of the batter, pressing them in slightly. Sprinkle all the chilled streusel topping evenly over the plums.
- Bake the Cake: Bake in the preheated oven for 55-60 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove from the oven and cool on a wire rack for 10 minutes before carefully removing the ring from the springform pan.
- Finish Cooling: Allow the cake to cool completely or serve while still warm, depending on preference.
- Serve: Dust the cake with powdered sugar before serving for an elegant touch.
Notes
- Ensure butter and eggs are at room temperature for best mixing results.
- The streusel topping can be made in advance and stored in the fridge.
- Use fresh, ripe Italian plums for optimal flavor and moisture.
- Check the cake starting at 55 minutes to prevent overbaking.
- The cake keeps well stored in an airtight container for up to 3 days.
- For extra flavor, you may add a teaspoon of almond extract to the batter.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: European
