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Plum-Spice Coffee Cake

This cake is a midsummer night's dream loaded with succulent plums.

1 tablespoon avocado oil
3 tablespoons coconut sugar
3 firm, but ripe plums
1 tablespoon fresh lemon juice
1 1/2 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch sea salt
2 teaspoons cinnamon
1/2 teaspoons each-nutmeg, ginger, allspice
1/2 cup brown rice syrup
1/2 cup unsweetened applesauce
1/4 cup barley malt

Place your oven rack in the lowest position and preheat the oven to 375 degrees. Oil and flour an 8-inch baking dish.

Drizzle the oil over the bottom of the prepared baking dish and sprinkle with coconut sugar. Peel, halve and core the plums. Cut a plum half, crosswise, into 1/8-inch thick slices. Keeping the slices together, slide a spatula underneath, invert the plum half onto your hand and press lightly to fan the slices. Place it, cut side up in the coconut sugar mixture in the baking dish. Repeat with the other plum halves, filling the bottom of the dish. Bake, uncovered, for 15 minutes.


In the meantime, sift together flour, salt, baking powder, soda and spices. Whisk together the rice syrup, barley malt and applesauce. Stir together until just blended. Spoon batter carefully over baked pears, covering them evenly. Bake 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean. With a sharp knife, loosen the edges of the cake from the pan and invert it onto a plate. If plums stick to the baking dish, carefully lift them off and re-arrange them on the cake. 

Makes 6-8 servings. 


Vita Bella
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