Plum Almond Cake Recipes

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ITALIAN PLUM AND ALMOND CAKE

Provided by Florence Fabricant

Categories     dessert, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 10



Italian Plum And Almond Cake image

Steps:

  • Preheat oven to 350 degrees. Butter and flour a nine-inch springform cake pan.
  • Toss the plums into a bowl with the Amaretto cookie crumbs and one-fourth cup of the sugar and set aside.
  • Sift together flour, baking powder and salt. Set aside. Cream the butter and remaining sugar until very light and fluffy. Beat in the eggs one at a time. Stir in the ground almonds and almond extract until just incorporated into the batter. Fold in the flour mixture. Spread the batter in the pan.
  • Arrange the plums on top of the batter. Bake 40 minutes. Allow to cool to room temperature before removing the cake from the pan.
  • If desired, whipped cream or ice cream can be served on the side.

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 13 grams, Carbohydrate 82 grams, Fat 27 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 97 milligrams, Sugar 51 grams, TransFat 1 gram

3 cups pitted, quartered Italian prune plums, about 1 1/2 pounds
1/4 cup crushed Amaretto cookies
1 cup sugar
1 cup flour
1/2 teaspoon baking powder
Pinch of salt
12 tablespoons sweet butter, at room temperature
4 eggs
3/4 cup finely ground blanched almonds
1/2 teaspoon almond extract

PLUM-ALMOND CAKE

This is a wonderful, simple cake that stays very moist thanks to the almond paste. Although this version calls for plums, you can adapt it for every season by substituting blueberries, cooked apple chunks, ripe fuyu persimmons, or other types of stone fruit.

Yield serves 10 to 12

Number Of Ingredients 10



Plum-Almond Cake image

Steps:

  • Position a rack in the center of the oven and heat to 350°F. Butter and flour a round 9-inch-wide by 2 1/2-inch-tall cake pan and line the bottom with parchment.
  • Split the vanilla bean lengthwise and scrape the seeds from the pod. Transfer the seeds to a medium bowl and add the flour, baking powder, and salt. (To use the pod, place it in a jar and cover with sugar. After infusing for a month, the sugar will take on the vanilla flavor.) Whisk to blend (use your fingers to blend in the vanilla seeds) and set aside.
  • Combine the almond paste and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until the almond paste breaks apart and starts to resemble fresh breadcrumbs, 1 to 2 minutes. Add the butter, increase the mixer speed to medium, and continue to mix until the crumbs start to aggregate into larger clumps, 2 minutes longer. Increase the speed to medium-high and with the motor running, add the eggs, one at a time, beating well after each addition and scraping the bowl as necessary. Add the vanilla extract and mix briefly to blend.
  • Add the flour mixture and mix on low speed until the batter just comes together, about 15 seconds. Remove the bowl from the mixer and gently fold in the plums.
  • Pour the batter into the pan and smooth the top. Bake until the top is dark golden brown and a skewer inserted into the center comes out clean, 65 to 70 minutes.
  • Let cool in the pan for 15 minutes, and then turn out onto a cooling rack. Let cool completely before serving.

5 tablespoons (2 1/2 ounces) unsalted butter, at room temperature, more for the pan
1 vanilla bean
4 1/4 ounces (about 1 cup) cake flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
7 ounces (3/4 cup) almond paste (not marzipan, which is sweeter)
3/4 cup sugar
5 large eggs
1 teaspoon pure vanilla extract
2 pounds plums (about 8 medium), cut into 3/4-inch chunks

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