Plum Almond Cake

September 24, 2012

 
My lovely, sister in law made this cake last week and shared it on her Facebook page.  She is a true food lover and only uses fresh ingredients ( mostly from her own garden ) to do her cooking and baking.  I do wish we lived closer, so, we could chow down together on her creations.  But, she is way off in the Pacific Northwest and alas, I am here in the Midwest.  But, when we do together, it is always fun to chat about the lovely family we both married in to ( she is married to Mr Plain's brother ) and now, food!

{a side note, she does not have the original source of the recipe, it was given to her by a friend, but, the photo is hers. }

Here is the tasty recipe she is sharing!

Ingredients:
* 1/2 cup (4 fluid ounces) sunflower or vegetable oil, plus more for the pan (I use softened butter)
* 1 cup (5 ounces) 
unbleached all-purpose flour, plus more for the pan (I use 2.5 oz gf flour + 2.5 oz cornmeal)
* 1/2 cup (2 ounces) almond meal or almond flour
* 2 teaspoons baking powder
* 1/4 teaspoon fine sea salt
* 1 large egg
* 1/2 cup (4 fluid ounces) half-and-half or whole milk
* Finely grated zest and juice of 1 large lemon
* 1 cup (8 ounces) sugar, plus 2 tablespoons (I cut the sugar by half with sweet plums or pluots)
* 1/4 teaspoon almond extract
* 7 to 9 plums (any variety), , halved and pitted but not peeled
* 1/4 cup (1 ounce) sliced almonds
* 2 tablespoons unsalted butter, at room temperature

Diretions
* 1. Preheat the oven to 375°F (190°C). Lightly oil an 8- or 9-inch springform pan. Dust the pan with flour and tap out the excess.
* 2. In a large bowl, whisk together the flour, almond meal, baking powder, and salt. In a separate bowl, combine the oil, egg, half-and-half, lemon juice and zest, the 1 cup (8 ounces) sugar, and the almond extract. Whisk to blend thoroughly. Add the wet ingredients to the flour mixture and whisk until just combined.
* 3. Pour the batter into the prepared pan. Arrange the plum halves, cut side up, on top of the batter. In a bowl, combine the almonds, the 2 tablespoons sugar, and the butter and mix well. Dot the almond topping over the cake.
* 4. Bake the cake until the topping is golden brown and a tester inserted in the center of the cake comes out clean, about 45 minutes. (If using an 8-inch pan, you may need to bake it longer, being careful to cover the outer edges of the cake with a strip of foil if they begin to brown.) Transfer the pan to a wire rack and let cool for 20 minutes. Remove the ring from the pan and place the cake on a serving platter. Cut into wedges and serve warm or, if you can wait, at room temperature.

Linked Up at: Must Try Mondays Foodie Friend Friday
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5 comments

  1. How yummy! Thanks for sharing at Must Try Monday.

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  2. I look at this cake and think, this is perfect for the up-coming holidays. It would be perfect for ladies brunch. Thank you for sharing at Foodie Friends Friday.

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  3. Thank you both for stopping by :)

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  4. Wowzer, that cake does look like it would be a great cake for the holidays. Thanks for the recipe.

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