Gluten-Free Plum Skillet Country Cake

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Ending the summer with a high note! This gluten-free plum skillet cake is tender moist and tasty, with a light cinnamon hue. Unlike traditional coffee cakes, this cake is made with buckwheat flour and topped with juicy plums that are flavoured with cinnamon. This summer country cake is hard to beat and perfect for brunch

Ingredients

  • 1 cup almond flour
  • 3/4 cup all-purpose gluten-free baking flour blend (add 1/2 tsp. Xanthan gum if your flour blend does not include it)
  • 1/3 cup GF tapioca flour/starch
  • 1/4 cup GF buckwheat flour
  • 2 tsp. GF baking powder (preferably aluminum-free)
  • 2 tsp. GF ground cinnamon, divided
  • 1/4 tsp. Pure sea salt
  • 2 large eggs, at room temperature
  • 1/2 cup coconut sugar plus 2 Tbsp. for topping
  • 1/3 cup extra virgin olive oil
  • 3/4 cup non-dairy milk (rice, coconut, hemp, almond)
  • 1 tsp. pure lemon extract or you can use vanilla
  • 1 lb. ripe plums, thinly sliced (preferably prune plums, but other varieties will work) the riper, the sweeter
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    Instructions

  • Preheat oven to 375 F and spray an 8-inch cast-iron skillet with cooking oil. Lightly dust with gluten-free flour. If you don't have a cast-iron use ovenproof skillet
  • Whisk together flours, baking powder, 1 teaspoon of cinnamon and salt
  • In a separate bowl beat eggs, 1/2 cup coconut sugar and olive oil until creamy. Beat in milk and lemon extract. Add dry ingredients and stir to combine
  • Pour batter into prepared skillet. Fan plums on top, sprinkle with 1 teaspoon of cinnamon and 2 tablespoons of coconut sugar
  • Bake for 45 - 50 minutes until a toothpick inserted in the center comes out clean. Cool before cutting


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