Almond Plum Cake with Creme Fraiche

November 5, 2024

45

medium

6

  • Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Butter and flour a 9-inch springform pan.
  • Prepare the Dry Ingredients:
    • In a small bowl, whisk together the cake flour, baking powder, and salt.
  • Mix the Batter:
    • In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and crumbled almond paste until crumbly.
    • Add the softened butter and beat on high speed until the mixture is light in color and fluffy, about 2 minutes.
    • Add the eggs one at a time, beating until fully incorporated after each addition. Mix in the vanilla extract and vanilla seeds (if using).
    • Gently fold in the flour mixture until just combined and fully incorporated.
  • Assemble and Bake:
    • Pour the batter into the prepared springform pan, smoothing the top.
    • Arrange the sliced plums evenly over the top of the batter.
    • Bake in the preheated oven for 1 hour and 5 minutes, or until the cake is deeply golden and a toothpick inserted into the center comes out clean.
  • Cool the Cake:
    • Transfer the cake to a wire rack and let it cool in the pan for 15 minutes.
    • Run a knife around the edge of the cake and carefully remove the outer ring of the springform pan. Allow the cake to cool for at least 30 minutes longer.
  • Serve:
    • Serve the cake warm or at room temperature, topped with crème fraîche and slivered almonds.
Reviews

Ingredients:

Adjust Servings
9oz almond paste
1teaspoon baking powder
15grams butter
1cup cake flour
6servings crème fraiche and slivered almond for serving
6 eggs at room temperature
1.25cup granulated sugar
12oz plums pitted, halved, cut into ½ inch wedges
0.25teaspoon salt
1 vanilla-bean - lengthwise seeds scraped split, for another use
1teaspoon vanilla extract pure

Directions

1.
Preheat the Oven
Preheat your oven to 350°F (175°C). Butter and flour a 9-inch springform pan.
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2.
Prepare the Dry Ingredients
In a small bowl, whisk together the cake flour, baking powder, and salt.
Mark as complete
3.
Mix the Batter
1. In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and crumbled almond paste until crumbly. | 2. Add the softened butter and beat on high speed until the mixture is light in color and fluffy, about 2 minutes. | 3. Add the eggs one at a time, beating until fully incorporated after each addition. Mix in the vanilla extract and vanilla seeds (if using). | 4. Gently fold in the flour mixture until just combined and fully incorporated.
Mark as complete
4.
Assemble and Bake
1. Pour the batter into the prepared springform pan, smoothing the top. | 2. Arrange the sliced plums evenly over the top of the batter. | 3. Bake in the preheated oven for 1 hour and 5 minutes, or until the cake is deeply golden and a toothpick inserted into the center comes out clean.
Mark as complete
5.
Cool the Cake
1. Transfer the cake to a wire rack and let it cool in the pan for 15 minutes. | 2. Run a knife around the edge of the cake and carefully remove the outer ring of the springform pan. Allow the cake to cool for at least 30 minutes longer.
Mark as complete
6.
Serve
Serve the cake warm or at room temperature, topped with crème fraîche and slivered almonds.
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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