GF Prune Yogurt Cake

Grabbing a bag of fresh Moyer plums at your local market is a sign that fall is around the corner. They are typically labeled as fresh prunes and are oval shaped with a slightly waxy coating.

It’s one of my favorite fruits and is so underrated.

You’ll find them in season from late August to October and baking with them is the perfect way to kick off Autumn.

This deliciously moist Prune Yogurt Cake has been my latest craving in the last few weeks. It’s that perfect fall-ish dessert when you aren’t quite ready to dive into all things pumpkin.

And what’s pretty amazing is that you can’t even tell it’s gluten free. The crumb is moist and fluffy and the batter has this tarty flavor from the yogurt. You can also make it with sour cream which is equally delicious.

I originally posted this recipe using Cup4Cup gluten free flour. This brand always gave the best results. Unfortunately they changed their formula and now many customers, including me, are hating the texture and flavor of the flour. The aftertaste is awful! Years of baking with this brand had to come to an end.

In this updated version I am using King Arthurs Gluten Free Measure for Measure flour and the end result is superb.

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