Upside Down Stone Fruit Cake
By Paige McDonald
Images
Serves
8 servings
Ingredients
3 tbsp (41 g) olive oil
½ cup (156 g) maple syrup
2 large eggs
⅓ cup (32 g) almond flour
⅔ cup (80 g) all purpose gluten-free flour blend (King Arthur Flour)
1 tsp baking powder
¼ tsp salt
⅛ tsp cream of tartar
1 tbsp (12 g) sugar
¼ tsp cinnamon
¼ tsp clove
¼ tsp cardamom
2-3 plums
2-3 peaches
½ cup (156 g) maple syrup
2 large eggs
⅓ cup (32 g) almond flour
⅔ cup (80 g) all purpose gluten-free flour blend (King Arthur Flour)
1 tsp baking powder
¼ tsp salt
⅛ tsp cream of tartar
1 tbsp (12 g) sugar
¼ tsp cinnamon
¼ tsp clove
¼ tsp cardamom
2-3 plums
2-3 peaches
Procedure
Preheat the oven to 325ºF. Line an ungreased 8-inch round cake pan with parchment paper so that it only covers the bottom of the pan.
Slice the plums and peaches into ¼ inch slices. Line the bottom of the cake pan with prepared fruit, alternating peaches and plums.
In a large bowl, whisk together olive oil, maple syrup, and eggs.
Add almond flour, all purpose gluten-free flour, baking powder, salt, cream of tartar, sugar, cinnamon, clove, and cardamom and mix until combined.
Pour the batter over the stone fruit and bake for 30-35 minutes, or until the cake is light golden brown.
Allow the cake to cool for 30 minutes, then run a knife around the edges and place a plate over the top to flip. Peel the parchment paper and cut into slices. Enjoy!
Slice the plums and peaches into ¼ inch slices. Line the bottom of the cake pan with prepared fruit, alternating peaches and plums.
In a large bowl, whisk together olive oil, maple syrup, and eggs.
Add almond flour, all purpose gluten-free flour, baking powder, salt, cream of tartar, sugar, cinnamon, clove, and cardamom and mix until combined.
Pour the batter over the stone fruit and bake for 30-35 minutes, or until the cake is light golden brown.
Allow the cake to cool for 30 minutes, then run a knife around the edges and place a plate over the top to flip. Peel the parchment paper and cut into slices. Enjoy!
Upside Down Stone Fruit Cake
By Paige McDonald
Serves
8 servings
Ingredients
3 tbsp (41 g) olive oil
½ cup (156 g) maple syrup
2 large eggs
⅓ cup (32 g) almond flour
⅔ cup (80 g) all purpose gluten-free flour blend (King Arthur Flour)
1 tsp baking powder
¼ tsp salt
⅛ tsp cream of tartar
1 tbsp (12 g) sugar
¼ tsp cinnamon
¼ tsp clove
¼ tsp cardamom
2-3 plums
2-3 peaches
½ cup (156 g) maple syrup
2 large eggs
⅓ cup (32 g) almond flour
⅔ cup (80 g) all purpose gluten-free flour blend (King Arthur Flour)
1 tsp baking powder
¼ tsp salt
⅛ tsp cream of tartar
1 tbsp (12 g) sugar
¼ tsp cinnamon
¼ tsp clove
¼ tsp cardamom
2-3 plums
2-3 peaches
Procedure
Preheat the oven to 325ºF. Line an ungreased 8-inch round cake pan with parchment paper so that it only covers the bottom of the pan.
Slice the plums and peaches into ¼ inch slices. Line the bottom of the cake pan with prepared fruit, alternating peaches and plums.
In a large bowl, whisk together olive oil, maple syrup, and eggs.
Add almond flour, all purpose gluten-free flour, baking powder, salt, cream of tartar, sugar, cinnamon, clove, and cardamom and mix until combined.
Pour the batter over the stone fruit and bake for 30-35 minutes, or until the cake is light golden brown.
Allow the cake to cool for 30 minutes, then run a knife around the edges and place a plate over the top to flip. Peel the parchment paper and cut into slices. Enjoy!
Slice the plums and peaches into ¼ inch slices. Line the bottom of the cake pan with prepared fruit, alternating peaches and plums.
In a large bowl, whisk together olive oil, maple syrup, and eggs.
Add almond flour, all purpose gluten-free flour, baking powder, salt, cream of tartar, sugar, cinnamon, clove, and cardamom and mix until combined.
Pour the batter over the stone fruit and bake for 30-35 minutes, or until the cake is light golden brown.
Allow the cake to cool for 30 minutes, then run a knife around the edges and place a plate over the top to flip. Peel the parchment paper and cut into slices. Enjoy!