These Gluten-Free Blueberry & Plum Upside-Down Cakes are sweet, tart and perfect for sharing (or not!). The cake is tender and sweet while the berries and plums are moist and tart. For this recipe, I used a mixture of red and lemon plums to add a nice sour bite to the cake.
And happy Friday! I hope you all are having a great day. Can you believe it is already March?! The winter season is flying by, and thank goodness! I am so, so ready for spring, aren’t you? Spring is a time of rebirth, a time of renewal. It’s a time to grow and be reborn. The landscape will turn from muted grays and browns to light greens with splotches of technicolor florals. The springtime is also the perfect time to get your hands on some farmers market produce! Unfortunately, the market near me doesn’t start up again until next month, so I flocked to the nearby WholeFoods-esque grocery story for the recipe.
Gluten-Free Blueberry & Plum Upside-Down Cakes
Recipe adapted from Epicurious
12 tablespoons (1 ½ sticks) unsalted butter, room temperature
1 cup light brown sugar, packed
1 tablespoon honey
4 large plums (I used both Red and Lemon plums), halved, pitted, each half cut into 6 wedges
6 tablespoons blueberries
1 ½ cups gluten-free all-purpose flour blend (I love this one)
2 teaspoons baking powder
¾ teaspoon Xanthan gum
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon salt
1 cup granulated sugar
2 large eggs
½ teaspoon vanilla extract
¼ teaspoon almond extract
½ cup whole milk
Preheat the oven to 350 degrees. Grease and flour 3 6-inch cake pans (with 2 inch sides) or one 9-inch cake pan and set aside.
In a medium saucepan, melt together 6 tablespoons of butter, light brown sugar, and honey over medium heat. Stir until it the butter melts and forms into a thick, luscious sauce. Divide between the three cake pans. In each pan, arrange the prepared plums in an overlapping concentric circle atop the sauce, leaving the center exposed. Place 2 tablespoons of the blueberries over the top and in the center of the ring of plums.
In a medium mixing bowl, whisk together the flour, baking powder, Xanthan gum, cinnamon, cardamom, and salt. In a stand mixer with the paddle attachment, beat together the remaining 6 tablespoons of butter until light, about 1 minute. Add in the granulated sugar and beat until creamy, about another minute. Add in the eggs, one at a time, and beat until incorporated and fluffy. Beat in the extracts.
Add the dry ingredients alternating with the milk, mixing until just blended. Divide the batter between the three pans and gently smooth the tops with an offset spatula. Gently tap each pan on the counter to release any air bubbles. Bake cakes until golden brown and a toothpick inserted into the center comes out clean, about 45-50 minutes (1 hour and 5 minutes if baking in a 9-inch pan).
Transfer cakes to a rack to cool for 30 minutes. Cut around the pan to loosen the cake with a bread knife. Place platter atop cake pan and invert the cake; place the platter on your work surface. Let the cake in the pan sit for 5 minutes before gently lifting the pan off the cake. Serve the cakes warm with whipped cream or sweetened yogurt.