Gluten-free Plum Walnut Cakes
A shout out to Andrea’s Kitchen for the inspiration for this recipe! Light, moist, and fragrant with just a little bit of sugary crunch, these muffins are chock full of fiber, protein, potassium, magnesium, Vitamin B6 and Vitamin A to get your day started off right!
Ingredients
- 1/4 C packed dark brown sugar
- 2 tsp high quality ground cinnamon – divided
- 2 tsp fresh grated nutmeg – divided
- 1/2 tsp allspice
- 2 C gluten-free flour blend (I like Cup4Cup or Authentic Foods)
- 1/2 C sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/4 C chopped dried plums (shhhhh…we do not need to actually call them prunes!)
- 1 1/3 C chopped walnuts – divided
- 1 large organic egg
- 1 large organic egg yolk
- 1 C greek yogurt – 2% or whole milk
- 8 tablespoons organic butter, melted – divided
- 6-8 tbsp milk (cow, nut, soy, seed – your choice)
- 2 tbsp tahitian vanilla
Instructions
- Preheat oven to 375º
- Grease 6 jumbo muffin tins or 5 mini tart pans or use paper liners
- Stir together brown sugar, 1 tsp cinnamon, 1 tsp nutmeg, 2 tbsp melted butter and 2/3 C chopped walnuts for topping and set aside
- Stir rest of dry ingredients together – flour, sugar, spices, baking powder, baking soda, salt
- Add chopped prunes and remaining walnuts to flour mixture
- In stand mixer fitted with the paddle attachment or a large bowl with a whisk and some serious elbow grease, mix wet ingredients until smooth (You can also use a hand beater, electric beater or an immersion blender – the choices are endless!)
- Add dry mixture to wet and stir well to combine (don’t worry the batter will be thick and lumpy- use a little more milk if it is too thick to stir)
- Fill muffin tins or tart pans almost to the top and sprinkle with topping mixture
- Bake 22-26 minutes or until toothpick inserted into the center comes out clean
Enjoy!
Plum Walnut Cakes