Up-Side Down Plum Cake

Method

Preheat the oven to 175 °C. Give 4 tbs coconut oil into the baking pan and put for 3 minutes in the oven. Take out and sprinkle the brown Rapadura sugar evenly in baking pan. Cover the baking pan with the plum pieces, arranged like roof top shingles.

In a large bowl, mix remaining coconut oil, Cristallino sugar and lemon zest together. Add eggs and mix till everything is smooth.

Mix flour, baking powder, vanilla powder and salt into a small bowl. Stir the flour mixture into the large bowl with the milk, alternating the process if possible. Mix well and pour dough into the baking dish over the plums. Bake the cake for about 50 minutes till an inserted toothpick comes out clean. Let the cake cool off and flip the baking form over so the plum side is on top.

Ingredients

for a 9-inch square baking pan

• 160 g Rapunzel coconut oil, mild
• 75 g Rapadura whole cane sugar
• 4 plumes, halves, pitted, and cut in small slices
• 150 g Rapunzel Cristallino light brown sugar
• 1 tbs lemon zest
• 2 eggs
• 150 g whole wheat flour
• 1 tbs Rapunzel vanilla powder Bourbon
• 1 ½ tbs baking powder
• ½ tbs Rapunzel sea salt iodized
• 110 ml almond milk