Every summer as The Plum Tree on my street becomes laden with ripening fruit it looks like it is about to topple over. The owner is clever in using large sticks and boards to prop up the limbs that without some intervention would no doubt break off. The Plum Tree needs a bit of trimming here and there, a little bit of pruning love, but, alas, it is not my tree.
On the other hand, I have been enjoying the fruit of this tree for 10 years this summer. This year has a wonderful crop. I picked a small boxful this weekend…many from the ground and a few from the tree. It is never good to be greedy with another’s fruit! Here is what they looked like when I got them home…..
….rinsed & drained…..
,,,,cut in half & cored….
….topping off my easy-to-make almond cake batter….
….Plum Yum…..
Plum Yum Almond Cake
Ingredients:
- 4 ripe, but firm plums, cut in half & cored
- 1 stick unsalted butter
- 3 eggs
- 3/4 cup raw sugar
- 1/2 cup almond flour mixed with 1/4 cup all-purpose flour
- 2 tsps almond extract
- 1/2 cup almonds , slivered or sliced
- powdered sugar for garnish
Directions:
- Preheat oven to 325 degrees.
- In a 9″ deep dish pie pan or cake pan melt the 1 stick of butter.
- Whisk together eggs, sugar, flours & extract just until blended. Do not over whisk. Scrape batter into pie pan with melted butter.
- Arrange the plum halves, cut side down, on top of the batter & scatter the almonds over all.
- Bake for 40 minutes until cake is a light golden brown. It is okay if the very center is a bit jiggly. Cool on a wire rack. Serve dusted with powdered sugar.
Notes: This cake is a dense moist cake and best eaten the day it is made. I did heat a slice in the oven the day after I made it and it was delicious with a cup of coffee.
If you prefer you can use more plums to cover the top of the batter more.
Recipe by: Teresa Blackburn http://www.teresablackburnfoodstyling.com