Place rack in the middle. Preheat oven to 350 degrees F (175 degrees C). Trace the top rim of a 9-inch spring form pan on parchment paper. I find using a pencil works best. Cut out the circular shape. Lightly grease the bottom of the pan and lay the parchment paper on top. Grease the parchment paper and the sides of the pan (about 1 1/2 inches up the sides). Set pan aside.

You can either peel the pluots or leave the peel in tact. Unpeeled pluots are much easier to work with. Pit pluots and slice them into 16 pieces. Set aside.

Place gluten-free all-purpose flour, almond flour, sugars, baking powder, cinnamon (if using), salt, and xanthum gum in a food processor, and pulse for 5 times. Pour in coconut oil, and pulse 10 times, until the batter is the consistency of wet sand. You may need to scrape mixture down the sides of the bowl. Add the egg, yolk, vanilla extract, and almond extract, and mix the batter until ingredients are combined, about 5 to 10 seconds. The batter will be thick and sticky.

Spread batter evenly on top of the greased pan. It helps to use a greased spatula for this.

Arrange sliced pluots on top of the batter, however you like.

Bake for about 45 to 50 minutes or until the edges are golden brown and a toothpick comes out clean.

Let the cake cool in the pan for 30 minutes before serving. Have a slice with ice cream for some extra fun.

Leave it covered in room temperature overnight. The pluots will release more flavor into the cake!