Plum Upside Down Cake with Blueberries - Gluten Free
Make the most of late summer with the most beautiful Gluten Free Plum Upside Down Cake with Blueberries. Perfect served on its own or as a dessert with custard, cream or ice cream. Optional Dairy Free.
Servings: 10
Calories per serving: 391.1kcal
Key equipment
- 9 inch/23 cm round spring-form cake tin (min 3 inch deep)
- sharp vegetable knife
- Oven
- serving plate
Ingredients
Plum Blueberry Layer
- 125 g blueberries de-stalked
- 4 large plums or 8 to 16 if using the smaller or damson-sized varieties. - Stones removed and cut into wedges (or halves if using damsons).
- 50 g butter (or dairy free block alternative) cut into small pieces
- 60 g soft light brown sugar
Sponge
- 200 g gluten free plain flour blend I use GFA Blend A (see NOTES), but an alternative flour blend will work fine.
- 100 g ground almonds
- 1½ tsp baking powder gluten free
- ½ tsp bicarbonate of soda (baking soda)
- 1 tsp xanthan gum
- ¼ tsp fine sea salt
- 100 g unsalted butter (or dairy free block alternative) softened
- 285 g caster sugar
- 1 tsp vanilla extract
- 2 large eggs (lightly beaten) room temperature - UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 230 g yoghurt (dairy or dairy free) Not thick set. I use Vanilla Kefir
Instructions
Plum Blueberry Base
- Base line a 23 cm/9 inch (or 20 cm/8 inch) loose-bottomed, spring-form cake tin (7 cm/3 inches deep) with baking paper.
- Pre-heat the oven to 180⁰ C / 350⁰ F / Gas 4.
- Scatter the 50g butter pieces and 60g soft brown sugar in the bottom of the cake tin(s) and place in the oven for 5 to 10 minutes until the butter and sugar are melted and have started to bubble.
- About half way through this process, check the mixture and give a stir to combine before putting back into the oven to finish off.
- Once bubbling, remove from the oven and set aside to cool slightly. Leave the oven on.
- Arrange the plum wedges (flesh side down) in the base of the cake tin on top of the melted butter-sugar mixture. Scatter the blueberries over the top of the plums. Set aside.
Sponge Batter
- Weigh and mix together the flour, almonds, baking powder, bicarbonate of soda, xanthan gum and salt. Set aside. TIP : weigh into an airtight container, seal and shake vigorously to mix.
- Using a whisk, cream together the butter, sugar and vanilla extract until pale and fluffy.
- Add the lightly beaten egg a little at a time until thoroughly blended and pale.
- Add and fold through the yoghurt and dry mix about a third at a time, alternating the wet with the dry for each addition. Fold until JUST mixed. Be careful not to over-mix.
- Pour the sponge batter over the fruit in the cake tin and smooth the top.
- Bake for about 40 to 45 minutes at 170 C Fan/180 C/350 F/Gas 4, or until a skewer comes out clean and the sponge springs back to the touch.
- Remove from the oven and leave to cool in the cake tin for 15 to 20 minutes before turning out onto a serving plate.
- Eat warm or cold. Delicious served with cream or custard as a dessert. If not eating on the day made, store in the fridge and bring to room temperature (or warm) before serving.
Notes
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants. Gluten Free Alchemist Flour Blend A can be found on the GFA Flours & Flour Blending Page. If using an alternative flour blend, the texture may be slightly different.
Nutrition
Calories: 391.1kcal | Carbohydrates: 55.5g | Protein: 5.1g | Fat: 18.7g | Saturated Fat: 8.5g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.5g | Trans Fat: 0.5g | Cholesterol: 35.2mg | Sodium: 231.1mg | Potassium: 100.6mg | Fiber: 3.8g | Sugar: 40.2g | Vitamin A: 495.4IU | Vitamin C: 3.8mg | Calcium: 107.1mg | Iron: 1.2mg
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