Saturday, June 29, 2013

Plum Cake with Bourbon Whipped Cream (Gluten Free)

(8" cake; 6 servings)

This delicious gluten free plum cake is an adaptation of a recipe for "Magically Moist Almond Cake", posted on Bob's Red Mill that I've wanted to try for quite some time. What caught my eye were the rave reviews; everyone loved this recipe. I also liked that it combined coconut flour with almond flour.

I used a small 8 inch tart pan with a removable bottom for this, but an 8 inch regular cake pan should work just as well. I added the lesser amount of sucanat, resulting in a not too sweet cake contrasted by slightly tart plums which in turn were topped with lightly sweetened bourbon flavored whipped cream. Yummy!

adapted from "Magically Moist Almond Cake" at Bob's Red Mill.
6 tbsp unsalted butter, softened
1/4 - 1/3 cup sucanat or brown sugar, to taste
2 large eggs
1/4 cup milk
3/4 cup almond flour
1/4 cup coconut flour
finely grated zest from 1/2 lemon
1 tsp baking powder (gluten free)
2 pinches of salt

3 black plums, pits removed, cut into wedges

Preheat oven to 350°F. 

Prepare an 8" tart or *cake pan by greasing it . I sprinkled almond flour over the greased surface, but after the cake cooled, I noticed it stuck to the pan more than it should have. If I make this again, I won't "flour" the pan with almond flour.

*If I was using a cake pan instead, I'd probably cut a piece of parchment paper to fit the bottom of the pan, and another piece for the sides; just in case this batter is sticky.

Beat together the butter and sucanat until light and fluffy; about 5 minutes. Beat in the eggs, one at a time, until well combined. Stir in the milk.

In another bowl stir together the almond flour, coconut flour, lemon zest, baking powder and salt until well combined. Add this to the butter and egg mixture, then beat until the batter is smooth and creamy.

Spread the batter into the prepared tart pan or cake pan. **Arrange the cut plums over the top of the batter beginning in the center and working your way to the outer edges.

**Note: In retrospect I should have placed the plums skin side up as the flesh had a matte finish once the cake was baked. I made a glaze using 1 tbsp peach jam which I heated slightly in the microwave, then brushed this over the cut pieces of fruit before I served the cake.

If you are using a tart pan with a removable bottom, place it on a cookie sheet before placing it in the oven in case it leaks. Bake the cake for about 35-45 minutes or until a toothpick inserted the middle comes out clean and the surface is a nice golden brown.

Allow the cake to cool in the pan before carefully removing it.

bourbon whipped cream
2/3 cup heavy cream
1-2 tsp sucanat or brown sugar, to taste
2-3 tsp bourbon, to taste

Place the cream into a small bowl. Add the sucanat, then beat until the cream is whipped. Stir in the bourbon; start off with 2 teaspoons and add the third of you prefer a more pronounced flavor. Serve with the cake.


Meagan said...

This looks SOO good! I've had that recipe bookmarked for a while too and have never made it. I really like what you did here with the plums :)

Laura Dembowski said...

Oh, this looks so good! I love that it's gluten free and uses plums. They are so god right now.

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