We developed a bit of a girl crush on Lexie when she appeared at the Studio wearing a vintage kimono and green mules. Not only does Lexie have a natural ease about her, but she’s also an incredibly talented and artistic baker with an affinity for bread – as if we needed more of a reason to like her.
Lexie welcomed us into her kitchen and whipped up a gluten free olive oil upside down cake, decorated with colorful mixed flowers. Unsurprisingly, the cake was as delicious as it was beautiful. She’s shared the recipe with us today, just in case you’re looking to up your Sunday baking game.
Olive Oil Upside Down Cake | Lexie Smith, Reluctance Bakery
I highly recommend using weight measurements for baking, especially if scaling up. This recipe is easily doubled or tripled. Most any quick cooking fruit will work well in this recipe: stone fruit, berries, persimmon, mango, pineapple, etc. It is very adaptable. I like to use what looks best at the market.
1 large egg
1/3 cup (70g) sugar
85ml (scant 1/3 cup) olive oil
1/2 cup greek yogurt
1 tsp vanilla extract
1 tbsp orange blossom water
1/2 cup (55g) oat flour
1/2 cup (50g) almond flour
1/3 cup (42g) tapioca starch
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt, heaping
1 or 2 ruby plums
Assorted dried flowers (calendula, cornflowers, rose, etc.) – optional
Preheat your oven to 350F and prepare an 8” round cake pan: grease with olive oil and line the bottom with a round of parchment. Coat the parchment with a thin layer of sugar and a sprinkling of salt for good measure.
Combine all your dry ingredients and set aside.
In a separate bowl, whisk egg and sugar until light in color, then pour in olive oil in a steady stream. Whisk as you go so the mixture comes together in a smooth, light batter.
Whisk in greek yogurt, vanilla, and orange blossom until everything is well combined. The batter should be thick but smooth and light in color and texture.
Add the dry ingredients in two or three batches, whisking until there are no more clumps.
Slice the plums into rounds about 1/4” thick and cover the bottom of the prepared pan in one or two layers.
Pour batter over the plums and smooth with a spatula. Bake the cake for about 22 minutes, or until a toothpick comes out with just a crumb or two on it. The top should be golden and give just slightly to the touch.
Let cool thoroughly and invert onto a plate. You may need to coax the plums off the parchment with a knife or spatula, but don’t fret. They will release themselves with gentle prodding. Top with a sprinkling of mixed dried flowers and some coarse salt.
This cake stays moist for a couple of days when wrapped tightly.