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Plum Breakfast Cake with Plum Sauce

Plum Breakfast Cake with Plum Caramel Sauce – Paleo

  • Author: Beth Allingham of www.amealinmind.com
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast Cake
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Description

Try this delicious Paleo plum breakfast cake with a dense, rich crumb and an addictive, tangy caramelized plum sauce. Easy, gluten and dairy free.


Scale

Ingredients

Plum Sauce

  • 68 medium plums, sliced
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla extract
  • ¼ cup coconut sugar
  • ¼ cup water

Plum Cake

  • 1 ½ cups almond flour
  • ¾ cup tapioca flour
  • ½ cup + 1 tablespoon coconut flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 2 tablespoons coconut sugar, plus 1 tablespoon for sprinkling, see note
  • 1 cup olive oil
  • 6 large egg yolks
  • ¾ cup coconut milk
  • 6 medium plums, pitted and sliced in ¾ inch wedges

Instructions

For the plum caramel

  1.  In a food processor, place the plums, lemon juice and vanilla and blend until smooth. Set aside.  
  2. Place the sugar and water into a medium saucepan.  Cook over medium high heat until the sugar dissolves and the mixture bubbles, about 5 minutes.  Add the plum puree slowly and whisk to combine. 
  3. Cook on medium-low about 5 minutes more until thickened (it will thicken as it cools, too).  Set aside to cool.  Once cool, refrigerate, covered, for up to 1 week.

For the plum cake

  1. Preheat oven to 350 degrees F.  Oil a 9-inch springform pan, line it with parchment paper, and place it on a baking sheet to catch drips.
  2. Stir together the flours, baking powder and soda, cardamom, cinnamon, and coconut sugar.  Mix in the olive oil and egg yolks, followed by the coconut milk.  Stir until a relatively lump-free batter forms. If the batter is very thick, add another tablespoonful of coconut milk.
  3. Spread half the batter into the prepared pan.  Top with 1/3 cup of plum sauce. Top the sauce with half of the plum wedges arranged evenly over the surface.
  4. Pour the remaining batter on top, spread over the plums, then arrange the rest of the plums on top. Sprinkle with the reserved tablespoon of sugar.
  5. Bake for an hour to 1 hour 20 minutes.  The cake is done when the edges are golden brown and a toothpick inserted in the center comes out clean (though it’s tricky to get a clean toothpick since the caramel sauce in the center tends to coat it).
  6. Serve warm or allow to cool completely in the pan.  Store the cake in an airtight container at room temperature for up to 5 days.  Be sure to serve it with extra sauce.

Notes

2 tablespoons coconut sugar gives a cake that doesn’t taste very sweet unless your plums are sweet. If your plums are bland, add a tablespoonful of lemon juice to the cake and 2 more tablespoons coconut sugar.

Keywords: paleo cake, almond flour cake, coconut flour cake, breakfast cake, low added sugar, low glycemic index cake, paleo plum cake, gluten-free plum cake, dairy-free plum cake

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