My best friend Emily is an incredible pastry chef. Unfortunately she lives on the west coast, so I never get to eat her creations. But after many requests, she has finally started a blog, Whisk & Whittle, so now I can make her recipes myself. She also sews aprons and her husband-to-be carves wooden spoons and cutting boards that are not to be missed. So check it out!
After baking her Peach Upside-Down Cake 5 times in the last 6 weeks (no joke), I decided to recreate her recipe with some Naked Fig ingredients. If you eat dairy and are okay with an occasional white flour treat, I highly recommend you try Emily's original recipe, as mine is simply not quite the same. After you've tried the real deal, give my alternative a shot. I swapped the flour so that this is a wheat-free, refined sugar-free, dairy-free version. And make sure to check out her how-to video she made for Darling Magazine. She makes baking this cake look like a breeze!
Plum Upside-Down Cake
6-8 small plums, cut in 1/2 inch slices
1/2 cup coconut oil + 2 tbsp for the bottom of the pan
1 1/4 cups coconut sugar + 2 tbsp for the bottom of the pan
2 tsp pure vanilla extract or 1 vanilla bean scraped
1/4 tsp salt
1 1/4 cups whole spelt flour (I used sprouted spelt flour)
1/4 tsp baking soda
1/4 cup almond milk
Preheat oven to 350 degrees. Pour 2 tbsp coconut oil onto the bottom of a 9 inch cake pan. Sprinkle 2 tbsp of coconut sugar into an even layer on the oiled cake pan. Starting from the middle of the pan, create a spiral shape with the plum slices working your way out. Emily has a video on her site if you need more guidance.
In a small bowl, sift together the spelt flour and baking soda.
In a large bowl, whisk together the almond milk with the remaining coconut oil and coconut sugar. Whisk in the eggs, one at a time, followed by the vanilla and salt. Slowly incorporate the flour mixture until smooth.
Pour the batter over the plums, using a spatula to smooth out the top. Bake for 30-35 minutes. The cake should bounce back when you touch the top when it is done. Allow cake to cool completely. Run a knife along the edge of the cake to make sure it separates from the pan and then turn it over onto a plate or serving platter. Serve with coconut whipped cream or ice cream!