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Plum Breakfast Cake with Plum Caramel Sauce - Paleo

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

Course Breakfast Cake
Cuisine American
Keyword almond flour cake, breakfast cake, coconut flour cake, dairy-free plum cake, gluten-free plum cake, low glycemic index cake, low-added-sugar, paleo cake, paleo plum cake
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings 8 servings
Author Beth Allingham of www.amealinmind.com

Ingredients

Plum Sauce

  • 6-8 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

  •  In a food processor, place the plums, lemon juice and vanilla and blend until smooth. Set aside.  
  • 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. 
  • 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

  • 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.
  • 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.
  • 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.
  • 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.
  • 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).
  • 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.