In the oven or on the stove, melt together the sugar, butter, and cinnamon for the caramel. Place the caramel on the bottom of an 8” round cake pan.
Clean the plums, cut them in half and remove the stone in the middle. Placing the plums cut side down on a cutting board, thinly slice the plums so that each slice is 2 to 3 mm (1/8 inch). Slightly fan out the plums by lightly pressing down and sideways on the plum’s skin with the palm of your hand.
Place the plums skin-side down on the caramel-covered cake pan so that the plums cover all the bottom of the cake pan. Set aside while you make the cake batter.
Cake batter
Preheat your oven at 350°F (175°C).
In a large bowl, whisk all the wet ingredients until you reach a smooth consistency.
Add the dry ingredients except for the almond flour to the wet ingredients and mix until the batter becomes uniform. Fold in the almond flour until the batter is thick and smooth.
Transfer the cake batter to the cake pan and smooth out the batter with an offset spatula or spoon until it is level.
Place the cake in the oven and cook for 50 minutes to 1 hour, or until a toothpick inserted in the middle comes out clean.
Let the cake rest in the cake pan for 20 to 25 minutes before flipping it onto a plate.
Serve with whipped cream or ice cream.
Enjoy!
Notes
This cakes makes 10 to 12 portions.
I like to dose my edibles at 10 mg of THC per portion. Adjust the potency of your edibles by using a mixture of cannabis-infused oil and regular vegetable oil.