French Almond Plum Cake
User Reviews
5
French Almond Plum Cake
Description
French Almond Plum Cake features a soft batter made from a blend of all-purpose and almond flours, enriched with butter, eggs, and almond and vanilla extracts. Fresh plums, or alternately apricots or cherries, are halved and arranged skin-side up on top of the batter just before baking, imparting a tender, juicy topping. The batter's lemon zest adds brightness that complements the tartness of the fruit. Flaked or slivered almonds sprinkled over provide a toasted, nutty texture that contrasts with the moist cake beneath. The cake is baked in a springform pan to maintain shape and thickness.
The finished cake has a lightly sweet and fragrant profile, with a moist crumb that supports the juicy fruit topping. It can be served simply dusted with powdered sugar or enhanced with dollops of crème fraîche or whipped cream, adding a creamy element to balance the cake's textures.
The cake requires careful arranging of the fruit to allow space between pieces, ensuring even cooking and caramelization at the edges. Cooling before removing the springform rim helps the cake keep its structure. This dessert is suitable for serving as a light treat or an elegant conclusion to a meal.
Ingredients
- 12 plum washed and pitted, medium, about 2 pounds, preferably Italian; or apricots or cherries
- 2 teaspoons lemon juice
- 1 1/2 tablespoons granulated sugar
- 3/4 cup all-purpose flour unbleached
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup butter room temperature, unsalted
- 2 egg room temperature, large
- 1 teaspoon almond extract quality pure
- 1 teaspoon lemon finely grated, zest
- 1 teaspoon vanilla extract quality pure
- 1/4 cup almond sliced or slivered
- powdered sugar optional, light dusting
- crème fraîche optional, or whipped cream, for serving
Instructions
- Preheat the oven to 350 degrees F. Grease a 8-10 inch springform (depending on how tall you want the cake. Bake a few minutes less if using 10 inch).
- Place the halved stone fruits in a bowl with the lemon juice, 1 1/2 tablespoons sugar and stir to combine. Set aside. In a small bowl combine the flour, almond flour, baking powder, and salt. In a separate medium bowl beat the butter and sugar together. Add the eggs, almond extract, vanilla extract and beat until smooth. Add the dry mixture to the wet mixture along with the lemon zest and beat until combined.
- Spoon the batter into the greased springform and spread it evenly. Place the stone fruits on top of the batter skin side up leaving a little space in between each fruit. Sprinkle with flaked or slivered almonds. Bake for one hour. Remove and let cool completely. Remove the rim of the springform pan.
- If desired lightly dust the cake with some powdered sugar. Serve the cake as is or with a dollop of whipped cream of crème fraîche.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 57mg | 19% |
| Sodium | 73mg | 3% |
| Potassium | 206mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 604IU | 12% |
| Vitamin C | 8mg | 9% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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