GLUTEN FREE PLUM CAKE

Here in the foothills of the Adirondack Mountains,Italian plums can be found in farmers markets and in farm stands in late September and early October. These plumbs are best known in their dried form as prunes.  It is a wonderful fresh eating fruit, not as juicy as most plums yet full of flavor if ripe. They are medium-sweet and mellow and their true greatness usually emerges in baked desserts, such as tarts, tortes, and cakes.

When I saw Italian plums at a local farm stand I knew that I had to make this cake.

 ALMOND PLUM CAKE

YIELDS: 8 servings /  TIME:  50 min

5 plums, halved and pitted
1 cup  milk (soy milk, or other plant milk)
1/2 medium sized lemon, juice and zest
1/4 cup unsweetened apple sauce
3 tbsp extra virgin olive oil
1 tsp vanilla essence
3/4 cup sugar
1 1/2 cup gluten-free all purpose flour
1 cup almond meal
1 tsp baking powder
1/2 tsp baking soda

Preheat oven 350 degrees
Place a parchment paper at the bottom of a 9 inch cake pan. Grease the paper and the sides of the tin.

Combine all the wet ingredients including lemon zest as well as coconut sugar in a mixing bowl

Once thoroughly mixed sift in your flour, almond meal, baking powder and baking soda and whisk to combine.

Pour the batter into the greased spring form. Place upside down plum halves around the outer edge of the cake as well as one or two pieces in the center. Place 2 or 3 slivers of lemon zest on each plum. Lightly sprinkle cake with sugar.

Bake the cake in the middle of the oven for 40 minutes or until a knife comes out clean/dry from the center.

Let cool slightly before removing from the spring form.

http://goodeatings.com/recipes/desserts/plum-almond-cake-gluten-free/