November ushers in a new season of entertaining. I love desserts that are flavorful, versatile and easy to make. This light, moist and slightly lemony cake complements the natural sweetness of the plums and pears. As an after dinner dessert, it is wonderful with a dollop of whipped cream on the side. Or it can easily pair with your morning coffee on a breakfast buffet.
I also like this cake because it’s not overly sweet. Instead of just sugar, you’ll taste a more natural sweetness of plums and pears. It’s also simple and pretty ~ particularly with a light dusting of confectioner’s sugar over the top.
If whipped cream is too sweet for your tastes, you can also try serving it with a small dollop of sour cream on the side. I’ve tried it both ways and enjoyed it.
I hope you like this recipe. Happy baking!
Essentials for this recipe:
Gluten-free plum and pear cake
- 1 tbsp cornstarch
- 1 tbsp granulated sugar
- 1 tsp cinnamon (optional)
- 1 1/2 cups gluten-free flour mix see notes
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter softened, plus more for greasing
- 1/2 cup light-brown sugar packed
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest finely grated
- 1/4 cup sour cream
- 3-4 small plums sliced thin
- 1 small pear sliced thin
- 1 tbsp confectioners' sugar for dusting
- parchment paper
Place your oven rack in the lower 3/4 of the oven and preheat to 375 F. Grease a 9-inch cake pan and line it with parchment paper.
Combine 1 tbsp of cornstarch, 1 tbsp of sugar and 1 tsp of cinnamon (optional) and set aside. Thinly slice the plums and pears, skin on. Remove pits and cores.
In a medium bowl, combine the gluten-free flour mix, baking soda and salt.
In a stand mixer, beat the butter and sugars until light and fluffy. On low speed, add the eggs one at a time until well incorporated. Add the vanilla and lemon zest. Add half of the gluten-free flour mixture, then sour cream. Add the remaining flour mixture and mix just until combined. Transfer the batter into the cake pan and smooth out the top with a spatula.
In a large bowl, toss the fruit with the cornstarch and sugar mixture. Neatly arrange the fruit on top of the cake batter. Bake the cake for 30 minutes. Then loosely tent the cake with aluminum foil and bake for another 15 - 20 minutes. At this time, the cake should pull away from the sides of the pan and a cake tester inserted in the center should come out clean. Allow the cake to cool. Run a knife around the edge of the cake pan. Gently lift the cake out to your cake plate and remove the parchment paper. Dust the cake with confectioner's sugar prior to serving.