Plum & Apricot Cobbler Cake -

cake with plums and apricots on a platter.

No ratings yet

Plum & Apricot Cobbler Cake

Fruity, jammy, with a deliciously buttery and soft crumb, this gluten-free plum & apricot cobbler cake is a summer delight! It's the kind of cake that comes together easily, with simple ingredients, ripe juicy stone fruits, and just a few minutes of prep!

Prep Time20

Cook Time40

Course: Cakes, Dessert

Cuisine: American

Servings: Servings

Calories: 373kcal

Author: Natasha Minocha

Ingredients

1 cup Almond meal You can grind almonds in your coffee grinder
1 1/4 cup Buckwheat flour
1/4 tsp Salt
2 tsp Baking Powder
1.5 tsp Cardamom powder
2 Eggs
1/2 cup + 1 tbsp Raw Sugar
1/2 cup Coconut Oil
1/3 cup Almond milk You can use any milk
1 tsp Vanilla Extract
5 Plums, sliced
4-5 Apricots, sliced
8 Fresh dates, sliced Optional
2 tbsp Sugar
Sliced pistachios for topping Optional

Instructions

Preheat oven to 180 C / 350 F. Grease a 9″ pan. Line the bottom of the pan with baking/ parchment paper.
In a medium bowl, combine buckwheat flour, almond meal, baking powder, salt, and cardamom powder.
1 1/4 cup Buckwheat flour, 1 cup Almond meal, 2 tsp Baking Powder, 1.5 tsp Cardamom powder, 1/4 tsp Salt
Beat the eggs and sugar really well, for about 4-5 minutes, till pale and thick. Slowly add coconut oil and almond milk. Whisk in the vanilla extract.
2 Eggs, 1/2 cup + 1 tbsp Raw Sugar
1/2 cup Coconut Oil, 1/3 cup Almond milk, 1 tsp Vanilla Extract
Fold in the dry ingredients, taking care not to overmix. Spoon the batter out in the prepared pan.
This is a thick batter.
Scatter the sliced fruits ( cut side down) all over the surface. Sprinkle the extra sugar all over the fruits and bake at 180 C / 350 F for 35-40 minutes, until it is golden brown and a toothpick inserted in the center comes out clean.
5 Plums, sliced, 4-5 Apricots, sliced, 8 Fresh dates, sliced, 2 tbsp Sugar
Cool for about 20 minutes before turning it out on a rack to cool.
Serve warm or at room temperature. Enjoy!

Notes

Don’t overmix the batter. The ingredients should be just well combined with no white flour streaks visible.

Load the top of the cake batter with diced plums and apricots so they create almost jam-like puddles in the cake. Trust me, the smell alone is worth turning on the oven!

If you are using frozen fruits, thaw and drain them well.

Want to make a plum apricot cobbler instead of a cake? Spoon the thick cake batter over the layer of fruits, and then bake instead of putting the batter first and the fruits on top.

Nutrition