Recipe for Plum Upside-Down Cake

by Laurie Richardone

Savor the sweet essence of summer with the last of the season’s plums.

For the cake

4-5 ripe organic plums, slices thin, skin on

3/4 cup raw cane sugar, coconut sugar, or monk fruit

3/4 cup organic unsalted butter

4 eggs

1/2 cup almond milk, or dairy milk

1 tsp vanilla

1 1/2 cups almond meal flour

1/2 cup coconut flour

1/4 tsp salt

2 tsp baking powder

Preheat the oven to 350 degrees.

Cake Method

Cream together the butter and sugar until smooth and fluffy. Add in the eggs, one at a time, and beat until fully blended. Add milk and vanilla and mix until just combined.

In a separate bowl, combine flour, salt and baking powder. Beat the dry ingredients into the wet ingredients and beat until creamy. Do not over-mix.

Line a greased 9x13 cake pan with parchment paper for easy removal. Lay the sliced plums in a circular design. Pour the batter over the plums, and smooth it out with an offset spatula or rubber spatula. The batter will be thick. Be sure it’s even all around.

Bake for 30 minutes. Let completely cool on the rack before turning the cake over to reveal the plums. Serve with coconut whipped cream.

Whipping Coconut Cream

Add cold solid parts of the coconut milk to a bowl with a whipping attachment. Add 1-2 tbsp. maple syrup, or confectioners sugar and vanilla. Whip on high speed, until fluffy. Serve whipped cream next to a slice of cake.

Laurie Richardone is a seasonal gluten free chef and certified health coach.

To work with Laurie, visit LaurieRichardone.com