Plum Upside Down Cake

Caramelized plum upside-down cake with a gluten-free crust.

For the crust:
1.5 cups rolled oats
0.5 cups ground almonds
0.5 cups dark muscovado sugar
80g (2.8oz) butter
0.5 tsp salt
1 tsp cinnamon
1 tsp vanilla extract

For the caramel:
0.25 cups sugar
30g butter

10-12 Plums (could also be substituted for apple)

Vanilla Crème fraîche (optional):
200g Crème frâiche
1 tbsp sugar
Vanilla from half a vanilla bean

View the full recipe at Can Caramelo →