I saw this recipe in the latest edition of Every Day Foods and just had to try it gluten free.
Here is the adapted version that is gluten free, dairy free, soy free, and egg free.
10 Tbsp dairy free shortening (I used Earth Balance)
1 cup light brown sugar packed
1 cup of firm ripe plums cut into wedges
1 cup blueberries
1 Tbsp grated orange zest
1 flax egg ( 1 Tbsp flax meal + 3Tbsp hot water and let sit for 10 minutes)
1 1/2 cup of GF all purpose flour
1/2 tsp xanthan or guar gum
1 tsp poppy seeds
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup rice milk + 1 tsp vinegar or lemon juice
1 tsp vanilla extract
Preheat oven 375 degrees. In an 8 inch round cake pan place 2 Tbsp dairy free shortening.
Place cake pan in preheating oven until shortening melts.
Swirl shortening to coat the sides.
Sprinkel 1/2 cup of brown sugar over the shortening.
Arrange plums and sprinkle blueberries over brown sugar.
In your stand mixer fitted with the paddle attachment beat 8 Tbsp and 1/2 cup brown sugar until light and fluffy.
Beat in flax egg, and orange zest.
In a medium bowl whisk together flour, xanthan gum, poppy seeds, baking powder, baking soda, and salt.
Beat in half of the flour mixture until well combined.
Pour in the rice milk mixture and blend.
Pour in the rest of the flour until well combined. Dough will be thick and stiff.
Spread batter atop the fruit mixture. I used my hands to spread the dough evenly around.
Bake cake until it is golden brown. Rotate once during baking. Cook for about 30-40 minutes.
If you find your cake is browning to fast, cover it with a piece of aluminum foil.
Remove from oven and let cool in cake pan. Run a knife around the edge of the cake pan and invert cake onto a serving plate.