Doesn’t almond plum cake sound like the perfect pairing? Here’s how to make it.
Take a page out of a classic Italian cookbook for this summer dessert. The flavors of almond and plum blend together to make this mouthwatering after dinner treat.
Marguerite Henderson shares how to make an almond cake base with swirls of plum jam. She shares how to make a delicious crumb topping that finishes it off nicely.
Find more recipes from Marguerite on Instagram, @margueriteh100
Italian Almond Plum Cake
- 1 ½ cups all-purpose flour
- 2 tsp. baking powder
- ½ tsp. kosher salt
- ½ teaspoon almond extract
- 1 large egg
- ¾ cup sugar
- ½ cup whole milk
- ¼ cup vegetable oil
- 12 -15 Italian plums, pitted and cut in halves or quarters
- 1 heaping tablespoon brown sugar
- ½ cup sliced almonds
- 2 tablespoons flour
- ¼ tsp. ground cinnamon
- 3 tablespoons cold unsalted butter, cut into small pieces
Preheat the oven to 375 degrees. Grease a 9” x 2” round heavy-duty cake pan with vegetable pan spray.
In a medium-size bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, combine the almond extract, egg, sugar, milk, and oil; whisk until smooth.
Fold the wet mixture into the flour mixture and stir until just blended.
Spoon the batter into the prepared pan and smooth out the top.
Arrange the plum quarters on the batter, in not any particular fashion. They will be covered with the topping anyway.
Combine the brown sugar, almonds, flour, cinnamon, and the butter (use a pastry cutter to make sure the butter is evenly distributed) and then sprinkle the mixture over the plums. NOTE: If you have any allergies to nuts as guests, leave out the almonds and almond extract and substitute vanilla or lemon extract and double the ingredients for the topping. It gives the topping more depth and flavor.
Bake for 35 minutes on middle until the top of the cake is golden, the plums are soft, and a toothpick inserted into the center of the cake comes out clean,
Cool slightly before serving. Invert over on a platter, then invert back again so top is up, sprinkle with powdered sugar on top. Serves 8.