Every summer around this time of year I look forward to those tiny dark Italian plums that start to appear at the farm stands and markets, as soon as I see them I scoop them up to make a cake or a torte. Last year I made the Purple Plum Torte from the N.Y. Times Cookbook.
This year I couldn’t wait to make the Plum Almond Cake from Williams Sonoma’s Rustic Italian by Domenica Marchetti, and I’m so glad I did, its my new favorite!
I could go on and on about how fabulous this recipe is but you’re just going to have to make it for yourself. I loved the texture of the crumb, there’s almond meal added in and it makes the texture and taste so amazing.
There’s also almond flavoring throughout, but what seals the deal for me is the crunchy almond topping, so much flavor in each bite!
The plums get all jammy as they bake and a pretty ruby red color appears, such a wonderful dessert, I hope you make it!
If you can’t find the small Italian plums I’m sure any variety would be just as good, in fact I think any stone fruit would work just fine.
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Here’s a link to the original recipe, below is my adapted version.
- ½ cup avocado oil
- 1 cup, unbleached flour
- ½ cup almond meal
- 2 teaspoons, baking powder
- ¼ teaspoon, salt
- 1 egg
- ½ cup, half and half
- juice and zest of 1 lemon
- ¾ cup sugar plus 2 tablespoons
- 1 teaspoon, pure almond extract
- 9 Italian plums, halved and pitted
- ¼ cup of sliced almonds
- 2 tablespoons unsalted butter, room temp
- Pre-heat the oven to 375 degrees. Butter an 8 inch springform pan then dust with flour and tap out the excess.
- In a large bowl whisk the flour, almond meal, baking powder, and salt.
- In another bowl combine the oil, egg, half and half, zest and juice, sugar and almond extract, blend together.
- Add the wet to the dry whisking until combined.
- Pour batter into prepared pan, arrange plums on top of batter, cut side up.
- Mix together the 2 Tablespoons of sugar, almonds and butter, then dot the topping all over the cake.
- Bake for around 45 minutes, I put my pan on a rimmed baking sheet for easy in and out of the oven.
- I ended up baking mine a little more because the color wasn't deep enough and ovens do vary, just make sure the center comes out clean.
- Let it cool for at least 20 minutes before you remove the ring and cut into it.