I made this cake last year sometime in September. This is my nostalgia recipe for the month. It is from the September 2013 issue of Food & Wine magazine. It calls for flour just to dust the pan before baking, but if the flour is omitted or a gluten-free flour is used, then the cake will be gluten-free.
I topped the cake with the leftover apples and plums I used in the tarts I baked a few days ago, along with fresh peaches. I also made some homemade whipped cream to eat with it. The only drawback to this cake is the recipe calls for 10 ounces of walnuts, which can be quite expensive. I paid $10 just for the walnuts!
Good thing the cake tasted so good.