12 oz plums
2 Tbsp arrowroot powder
1 cup flour
½ cup almond meal
2 tsp baking powder
¼ tsp salt
½ cup applesauce
1 egg
½ cup milk or nut milk
½ cup honey
¼ tsp almond extract
¼ cup chopped almonds
Preheat the oven to 375° F. Grease and flour a 9-inch cake pan.
Remove the pits and roughly chop the plums. Combine them with the arrowroot powder in a small bowl and set aside.
In a large bowl, stir together the flour, almond meal, baking powder, and salt.
In a separate bowl, combine the applesauce, egg, milk, honey, and almond extract. Whisk to blend thoroughly.
Add the wet ingredients to the flour mixture and whisk until just combined.
Pour the batter into the prepared pan. Gently place the plum mixture evenly over the entire top of the batter. Since the plums will displace the batter, it is important to make an even layer as you put it down. Put the plums all the way to the edge. Sprinkle the chopped almonds on top.
Bake the cake for 45-50 minutes, or until a tester inserted in the center of the cake comes out clean.
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Crust:
½ cup flour
½ cup rolled oats
½ tsp salt
¼ cup cold butter, cubed
2 Tbsp cold water
Stir together the flour, oats, and salt. Cut in the butter until it's clumpy. Stir in the water. Put dough on a piece of plastic wrap and use the wrap to press it into a ball, then chill.
Preheat oven to 350° F.
Meanwhile, make the filling:
2 ½ cups almond flour
1 cup quince jam
2/3 cup dried or candied fruit, finely chopped
1 tsp cinnamon
2 egg yolks
½ cup sour cream
Mix all ingredients together.
When the crust is firm to the touch, place the ball of dough in a pie tin. Use the plastic wrap as a shield to roll or press out the dough to shape the crust in the pie tin. Press the filling evenly into the crust.
Bake for 30 minutes.
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2 cups flour
½ cup sugar
¼ cup butter
2 tsp baking powder
1 cup milk
1 cup apple sauce
½ tsp salt
4 cups chopped fruit
Preheat oven to 350° F. Melt the butter in a 9”×13” pan in the oven.
Mix together the flour, sugar, baking powder, milk, apple sauce, and salt.
Pour half of the batter into the pan with the melted butter. Pour the fruit over the top in an even layer. Spread the rest of the batter over the top.
Bake for 45-60 minutes or until crust is golden.
Use any kind of fruit you like!
For gluten-free, replace 2 cups flour with 1 cup almond meal and 1 cup gluten-free flour mix.
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