Plum Basil Upside Down Cake
1/4 cup grass-fed butter (can use coconut oil or palm oil, if preferred)
1 pound large plums (red, black or purple, or a mix), pitted and quartered (about 6 plums)
1/2 cup organic brown sugar (can use erythritol or other low-GL granular sweetener, if desired)
1/4 cup stevia in the raw (NEVER use this product alone; it must always be blended with another sweetener or your recipe will taste wretched)
1/2 cup Erythritol (I love Wholesome Sweeteners Zero product)
1/2 cup packed fresh basil leaves and stems, roughly chopped
1 and 1/2 cups Bob’s Red Mill Gluten-free all-purpose flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
3/4 tbsp. apple cider vinegar in a pyrex measuring cup, topped with unsweetened almond milk to 3/4 cup line
Melt the 2 teaspoon butter in a large nonstick skillet over medium heat. Add plums, and cook 3 minutes. Add 1/2 cup brown sugar and dash of salt. Cook 10 minutes or until plums are tender, stirring frequently. Remove plums from pan using a slotted spoon. Bring cooking liquid to a boil and add basil. Cook 35 minutes or until liquid is very thick (consistency of jam). Remove basil.
While the basil liquid reduces, arrange plums in bottom of a 9-inch round cake pan coated with cooking spray. Pour strained basil liquid over plums. Let cool.
Preheat oven to 350°F. In a medium bowl whisk the flour, baking powder, and 1/4 teaspoon salt. Beat 1/4 cup butter stevia in the raw and Erythritol with an electric mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture and almond milk/vinegar alternately to sweetener mixture, beginning and ending with flour mixture. Pour batter over plums, spreading batter evenly.
Bake 47-50 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes. Run a knife around outside edge. Place a plate upside down on top of cake. Invert cake onto plate; cool. Makes 8 servings
