Plum Almond Cake
Author: 
 
Adapted from Williams -Sonoma's Rustic Italian by Domenica Marchetti
Ingredients
  • 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
Instructions
  1. Pre-heat the oven to 375 degrees. Butter an 8 inch springform pan then dust with flour and tap out the excess.
  2. In a large bowl whisk the flour, almond meal, baking powder, and salt.
  3. In another bowl combine the oil, egg, half and half, zest and juice, sugar and almond extract, blend together.
  4. Add the wet to the dry whisking until combined.
  5. Pour batter into prepared pan, arrange plums on top of batter, cut side up.
  6. Mix together the 2 Tablespoons of sugar, almonds and butter, then dot the topping all over the cake.
  7. Bake for around 45 minutes, I put my pan on a rimmed baking sheet for easy in and out of the oven.
  8. 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.
  9. Let it cool for at least 20 minutes before you remove the ring and cut into it.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2016/08/plum-almond-cake.html