We had an extremely low-key Canadian Thanksgiving this year - and it called for something a little more casual and easy to whip together than a pie or crisp or cobbler or other Thanksgiving dessert.  We liked it so much, we may add it to every Thanksgiving!  I've made this yummy plum pudding cake with various varieties of plums in addition to pluots.  All have turned out well and are delicious.  You can serve the slices upside-down for more of an upside-down cake look, or serve them right-side up. Enjoy! 

We love the look of the plum pudding cake flipped upside-down, too. It's so pretty. 

This was served with a tasty local blackberry ice cream, which complimented the plum cake nicely.

Plum Pudding Cake

Makes one 10-11" cake

Preheat oven to 350 F. 

In a 10" oven-proof skillet (*I have a nice oven-proof non-stick pan - a cast iron would work well, too), over medium heat melt completely:
3-4 Tbsp butter

Add and sauté until fruit is still firm, but more tender (usually 5-7 minutes): 

5-6 diced plums or pluots

Add and cook 1-2 minutes: 

1/4 cup sugar

Remove from heat and set aside while you prepare the cake batter.  

Fruit ready for the topping!

In a large bowl, whisk together: 

1/4 cup white rice flour

1/4 cup coconut flour

1/4 cup sugar

1/4 - 1/2 tsp baking soda

1/4 - 1/2 tsp salt

1/4 - 1/2 tsp cinnamon

Add and stir in until smooth: 

1/2 cup milk

1/4 cup oil

3 eggs

2-3 Tbsp date paste (100% date syrup) (This adds a natural sweetness without needing so much sugar in your bake, which I love)

1/2 tsp vanilla extract OR vanilla bean paste

Pour batter evenly over the top of your sautéed plums.  Bake in the oven at 350 F for about 30 minutes, until the cake is a nice, golden brown.  

Batter poured evenly on top of the sautéed fruit, ready for baking!

Nice and golden brown and ready to eat! Yum!

Remove and let cool slightly before slicing and serving.  I like to slice this with something gentle like a spatula to avoid scratching the pan.  You can also flip this cake upside down onto a serving platter like an upside-down cake, OR flip the pieces over onto each individual plate when serving.  Either way works great!   I love it as-is, but it's also yummy with ice cream or whipped cream.  Enjoy! 

So tasty and delicious!

So fun to mix and match the plums and pluots, too! 

Plum Pudding Cake Recipe by Successfully Gluten Free!