Plum Upside-Down Cake

A chestnut plum upside-down cake that will satisfy your sweet tooth with natural fruits and sugar.

4 medium to large ripe but firm plums or pluots*, cut off the core and sliced ⅛ to ¼-inch thick
¾ cup + 1 tablespoon cane sugar, divided
½ cup + 2 tablespoons (74g) chestnut flour (I use Calleris)
½ cup + 1 tablespoon (90g) sweet rice flour (such as Mochiko)
½ cup (55g) gluten-free oat flour
½ teaspoon xanthan gum (**optional – see note)
½ teaspoon baking soda
1½ teaspoons baking powder
½ teaspoon kosher salt
½ cup unsalted butter, softened to room temperature
2 large eggs, room temperature
2 teaspoons pure vanilla extract
½ cup whole milk
Neutral oil, such as sunflower, for greasing the pan
Honey, for brushing the cake

View the full recipe at snixykitchen →