Drunken Plumb Spice Cake

I found a recipe with a unique take on Pineapple Upside Down Cake in Tosca Reno's "The Eat Clean Diet Cookbook 2." She created a wonderful plum upside down cake recipe which is delicious! However, being gluten sensitive I adapted this recipe and created a gluten free spice cake with my own twist.

Ingredients
1 cup of dark rum
5-7 small plums peeled,pitted, & sliced
2 TBS expeller pressed safflower oil
1/4 cup demerara brown sugar
2 TBS of molasses
1 egg + 2 egg whites mixed
2 TBS buttermilk
1/2 tsp vanilla extract
1 tsp rum extract

1/4 cup unsweetened apple sauce

1/4 cup light amber agave nectar
1 cup of almond flour ( I use Honeyville)
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp Celtic sea salt
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp cloves
1/2 tsp allspice
1/4 tsp ginger

Soak plums in rum overnight or up to 2 days covered in the refrigerator. Preheat oven to 350 degrees. Coat a 9- inch GLASS or CERAMIC pie plate with safflower oil. Sprinkle sugar evenly over bottom of pie plate then drizzle molasses. Next arrange the plums on top of the sugar mixture then set aside. Mix with a hand mixer or stand mixer all the wet ingredients; eggs, buttermilk,extracts, apple sauce, and agave until well combined. In a medium bowl mix the flour, baking powder and soda, salt, and spices together with a whisk until combined. Add the flour mixture to the wet ingredients in thirds scraping bowl with spatula between each addition and blend until combined. Slowly pour batter on top of plums in the pie plate so as to not move the plums or sugar mixture too much. Bake for 35 minutes or until baked through. Test with a small butter knife in center of cake and make sure it comes out clean before removing cake from oven. Serve warm with low fat frozen yogurt.