healthy

Chestnut Plum Upside-Down Cake (gluten-free)

Snixy Kitchen recipe - Gluten-free

Ingredients

Quantities are shown as originally provided.

4 medium to large ripe but firm plums or pluots* (cut off the core and sliced 1/8 to ¼-inch thick)
3/4 cup + 1 tablespoon granulated sugar (divided)
½ cup + 2 tablespoons chestnut flour ((I use Calleris))
½ cup + 1 tablespoon sweet rice flour
½ cup gluten-free oat flour
½ teaspoon xanthan gum
½ teaspoon baking soda
1½ teaspoons baking powder
½ teaspoon kosher salt
½ cup unsalted butter (softened to room temperature)
2 large eggs (room temperature)
2 teaspoons pure vanilla extract
1/2 cup whole milk
Neutral oil (such as sunflower, for greasing the pan)
Honey (for brushing the cake)

1
Grease an 8" baking pan with oil and line the bottom with a round of parchment paper.
2
Arrange the plums in concentric overlapping circles on top of the parchment paper and sprinkle with 1 tablespoon of the sugar.
3
Preheat the oven to 350°F.
4
In a medium bowl, sift together the chestnut flour, sweet rice flour, oat flour, xanthan gum, baking soda, baking powder and salt. Set aside.
5
In the bowl of a stand mixer, cream together the butter and remaining 3/4 cups sugar over medium speed until light and fluffy, 3-4 minutes.
6
With the mixer on low-speed, add the eggs one at a time, mixing after each one.
7
Add the vanilla extract, mixing until just combined.
8
Keeping the speed on low, slowly add the dry ingredients in two batches, adding the milk in between, mixing until just combined.
9
Pour the batter over the plums and use a spatula to smooth it out.
10
Bake for 50-60 minutes, or until the center bounces back when touched and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Place pan on a wire rack to cool completely (I left mine overnight).
11
When completely cool, use a thin knife to loosen the edges of the cake. With a plate or second wire rack on top, invert the cake, giving it a few taps as needed to release it from the pan. Carefully peel off the parchment paper.
12
Just before serving, brush the top with a little bit of honey to glisten up the fruit. Slice and serve as is, or with a scoop of vanilla ice cream.