Viennese Plum Cake

 This has become my favorite plum cake recipe, and it works perfectly with gf flour. I have used chopped walnuts instead of almond flour, and that is delicious too. I found the recipe using a google search for plum cake. It was originally published in Taste of Home magazine. 

This version is gf with almond flour in the topping

For the cake:

1/2 cup butter, softened

1/2 cup plus 1 tablespoon sugar, divided

2 eggs

1 teaspoon vanilla extract

1 cup 1:1 gf flour mixture (or all-purpose flour)

1 teaspoon baking powder

1/4 teaspoon salt

3 cups fresh or frozen plums (about 1 3/4 pounds fresh)

   I used 12 Italian plums from my friend's backyard

1/4 teaspoon ground cinnamon

For the topping:

1/2 cup 1:1 gf flour mixture (or all purpose flour)

1/4 cup sugar

1/4 cup cold butter, cubed

3 tablespoons almond flour (or other chopped nuts)

    the nuts are optional, but I like them!

Directions

     In a large bowl, cream softened butter and 1/2 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well.

     Transfer to a greased 9-inch square baking pan (I used a 7x11-inch pan lined with parchment paper) Top with plums. Combine cinnamon and remaining sugar; sprinkle over plums.

     For topping, in a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in almond flour or other nuts if desired. Sprinkle over top.

     Bake at 350º Fahrenheit for 50-55 minutes or until topping is golden brown and plums are tender. Cool on a wire rack.

NUTRITION FACTS

1 piece = 1/9 of whole cake

327 calories

17 grams fat (10 grams saturated fat)

87 mg cholesterol

234 mg sodium

41 grams carbohydrate (24 g sugars, 1 g fiber)

4 grams protein