Plum Butter Almond Mochi Cake

1. 1

   Remove skins from plums by placing fruit in a small pot of boiling water for 30 seconds. Remove plums and plunge into bowl of cold water. Halve plums before removing skin (let us just say skinned plums are quite slippery and trying to halve them after removing skin is well...more difficult); skin should slip off easily. Remove stone, cut into wedges and chop.

2. 2

   Prepare baking pan(s) of choice by spraying with no-stick cooking spray. Set aside.

3. 3

   Preheat oven to 325 degrees.

4. 4

   In a large bowl, whisk rice flour, almond meal and baking powder.

5. 5

   In another bowl, mix eggs, agave and almond extract; stir well to combine. Add milk, stirring to combine.

6. 6

   Make a well in dry ingredients; add liquid mixture, stirring well to combine. Pour melted butter over batter and fold in thoroughly.

7. 7

   Depending on how you want to add the plums, at this point you can either lightly fold plums into batter or, pour batter into prepared pans and spread plum pieces on top. I tested this recipe twice and tried both methods. I dotted my muffin cakes with plum pieces and folded the plum pieces into the 9 x13 pan. Both methods came out delicious, choose whichever you prefer.

8. 8

   Transfer batter to baking pan(s) of choice. If using a 9 x 13 baking pan, pour batter into pan and spread evenly, smoothing with an offset spatula. If using muffin tins, fill each one a little more than half (I used an ice cream scoop and it was the perfect amount).

9. 9

   Place in oven and cook: about 28 minutes for muffins, 45- 50 minutes for 9 x 13 pan. Mochi cake is ready when top is golden brown and a toothpick tested in the center comes out clean. Transfer to racks and allow to thoroughly cool. Cut with a plastic knife. Store in an airtight container; best eaten fresh or consumed within a day or two.

* Per serving · 4 servings · Values may vary.