Gluten-Free version of Mom’s Fall Plum Cake Recipe.
Mom would make this plum cake every fall. It’s up to us kids to carry on the tradition.
As it happened, it become my eldest sisters annual birthday cake, since her birthday is September 16 – Happy 50th Rosemary! (Mom’s was the 18th of September…she would have been seventy-seven years old today).
With a few twists and turns I’ve turned it into a gluten-free desert – so I can have some! I will also post the original recipe at the bottom of this page.
Ingredients & Instructions (My version)
1) Place Egg Whites in a big bowl. BEAT egg whites until stiff. (I had to do this by hand because my electric mixer is out of commission…not easy. My forearms got so pumped up – thoughts of Popeye came to mind.
- Reserve 3 Egg Yolks in a small bowl for later.
- 1/2 Cup Granulated Maple Syrup Sugar
- 2 TBSP.Gluten-Free Baking Powder
(I used Bakers Supply House which is Gluten, Wheat and Corn free & Aluminum free. Ingredients: Organic Rice Starch, Mono Calcium Phosphate and Bicarbonate of Soda).
2) Add Sugar and Baking Powder. BEAT until blended, but not too much!
- Mix together in a separate bowl:
- 1 Cup Oil (I used unrefined Canola Oil)
- 3 (Reserved) Egg Yolks
- 1/4 tsp. Salt
3) Add the Oil/ yolk/ salt mixture to the Egg White Mixture (below).
- 2 – 1/2 Cups Flour (I used 2 Cups Brown Rice Flour + 1/4 Cup Millet Flour + 1/4 Cup Quinoa Flour). I find Quinoa flour can be overpowering in baking (in hindsight, I should have used more sugar to balance it out).
4) Add the Flour – Stir until all the flour becomes moist. It will turn hard and clumpy.
5) Place half of the dough in the bottom of a greased 9″ x 12″ pan.
- 4 Cups of Cut up Italian (Prune) Plums. Approximately 30 Plums.
6) Place the cut up Plums on top of the dough. (above)
- 1/8 Cup of Blond Granulated Organic Sugar (more if you like it sweeter).
7) Sprinkle the sugar evenly over the plums. (above)
8) Plop the remaining half of the dough over the plums and spread. (above)
“Good Luck”. That’s what my sister said at this part. I didn’t know what she meant until I tried to make it.
- 1/8 Cup (more if you like it sweeter) of Blond Granulated Organic Sugar
9) Sprinkle another 1/4 Cup of sugar over the top (above) of the remaining evenly spread (ha!) dough. (Because of the flours I used I had to mostly crumble it over the plums with my fingers).
10) Now, pop it in a pre-heated 350 degree oven for 1 hour + 10 min, depending on your oven. I find when I use these alternative flours they need to bake a little longer than conventional flours.
Allow to cool before cutting.
It’s nice served with vanilla ice cream or as a coffee cake. It’s meant to be a bit of a dry cake with the surprise punch of the sweet plums to moisten each bite. Well, at least that’s how we like it!
I served this tonight after dinner and to my surprise both our kids gobbled it up. I thought they would be on to the Quinoa and just pick out the plums…
Now…here’s the real McCoy:
3 Eggs Separated
1 Cup White Sugar – halved
2 TBSP. Baking Powder
1) Beat egg whites until stiff.
2) Add Sugar and Baking Powder (Beat until blended, but not too much).
1 Cup Oil
1/4 Tsp. Salt
1 TBSP. Vanilla
3) Add Yolks, Oil, Salt and Vanilla (which have been mixed together first)
2 – 1/2 Cups Flour
4) Add Flour – Stir until moist.
5) Place half the dough in the bottom of a greased 9″ x 12 ” pan.
3-4 Cups of Cut up Italian Prune Plums
6) Place cut up plums on top of the dough.
1 Tsp. Cinnamon
1/2 Cup remainder of sugar
7) Sprinkle 1/4 of Cinnamon and sugar mixture over the plums.
8) Plop the remaining half of the dough over the plums and spread as best you can.
9) Sprinkle 1/4 Cup remaining Cinnamon and sugar mixture over the top layer of dough.
10) Bake in a pre-heated 350 degree oven for 1 hour.
Allow to cool before cutting.