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.
2largeeggs (lightly beaten)room temperature - UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
230gyoghurt (dairy or dairy free)Not thick set. I use Vanilla Kefir
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.
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.
* 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 BlendingPage. If using an alternative flour blend, the texture may be slightly different.