- Rustic Plum Cake

RUSTIC PLUM CAKE

2 T seedless raspberry jam
3 T brandy
1 lb. (10 large) Italian prune plums, halved and pitted
¾ c all-purpose flour plus extra for dusting pan
¾ c white sugar
1/3 c slivered almonds
½ tsp baking powder
¼ tsp table salt
6 T unsalted butter, cut into 6 pieces, softened but still cool
1 large egg plus one large egg yolk, at room temperature
1 tsp vanilla extract
¼ tsp almond extract
Icing sugar for serving

Cook jam and brandy in a 10 inch non-stick skillet over medium heat until reduced to thick syrup, 2 to 3 minutes. Remove skillet from heat and place plums cut-side down in syrup. Return skillet to medium heat and cook until plums shed their juices and thick syrup is again formed, about 5 minutes, shaking pan to prevent plums from sticking. Cool plums in pan, about 20 minutes.

Adjust oven rack to middle position and heat oven to 350°. Grease and flour (I use Pam) 9 inch springform plan. Process sugar and almonds in food processor until nuts are finely ground, about 1 minute. Add flour, baking powder, and salt; pulse to combine. Add butter and pulse until mixture resembles coarse sand, about ten 1-second pulses. Add eggs, vanilla and almond extract and process until smooth, about 5 seconds, scraping bowl once if needed (batter will be very thick and heavy).

Transfer batter to prepared pan; using spatula, spread batter evenly to pan edges and smooth surface. Stir plums to coat with syrup. Arrange plum halves, skin-side up, evenly over surface of batter. Bake until cake is golden brown and wooden skewer inserted into center comes out with few crumbs attached, 40 to 50 minutes. Run paring knife around sides of cake to loosen. Cool in pan on wire rack until just warm or to room temperature, at least 30 minutes. Remove cake from pan and dust with icing sugar. Cut into wedges and serve (preferably with vanilla ice cream).

Notes:

This is such a simple but delicious dessert and the almond extract gives it a real flavour boost.