Plum Almond Cake Recipes

PLUM-ALMOND CAKE

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.