Almond Plum Cake with Creme Fraiche
Almond Plum Cake with Creme Fraiche requires approximately 45 minutes from start to finish. This recipe serves 6 and costs $2.77 per serving. One portion of this dish contains about 13g of protein, 21g of fat, and a total of 566 calories. It is brought to you by Foodista. 8 people found this recipe to be delicious and satisfying. Head to the store and pick up eggs, baking powder, cake flour, and a few other things to make it today. It works well as a side dish. Overall, this recipe earns a not so outstanding spoonacular score of 39%. If you like this recipe, take a look at these similar recipes: Almond Cake with Lemon and Crème Fraîche Glaze, Blueberry-Almond Shortcakes with Crème Fraîche, and Cherry & almond sponge with pistachio crème fraîche.
Servings: 6
Ingredients:
1 cup almond paste (9 oz)
1 teaspoon baking powder
15 grams Butter
1 cup cake flour
Crème fraiche and slivered almond for serving
6 eggs, at room temperature
1 ¼ cup granulated sugar
3 large plums (12oz) halved, pitted and cut into ½ inch wedges
¼ teaspoon salt
1 vanilla-bean – split lengthwise seeds scraped, pod reserved for another use
1 teaspoon pure vanilla extract
Equipment:
oven
bowl
frying pan
blender
toothpicks
knife
Cooking instruction summary:
- . Preheat the oven at 350. Butter and flour a 9-inch spring form pan. In a small bowl, mix the cake flour with the baking powder and salt.
- 2. In a bowl of a standing mixer fitted with a paddle, beat the sugar with the almond paste until crumbly. Add the butter and beat t high speed until light in color and fluffy, about 2 minutes. Add the eggs, one at the a time, beating until fully incorporated between additions. Beat the vanilla extract and vanilla seeds. Gently fold in the flour mixture until fully incorporated.
- 3. Scrape the batter into the prepared pan. Arrange the plums over the top of the batter. Bake for 1 hour and 5 minutes, or until the cake is deeply golden and a toothpick inserted in the center comes out clean.
- 4. Transfer the cake to a rack and let cool for 15 minutes. Run a knife around the edge of the cake and remove the outside ring of the pan. Let the cake cool for at least 30 minutes longer. Serve warm or at room temperature topped with crme fraiche and slivered almonds.
- Make ahead: The cake can be made one day ahead and stored in an airtight container at room temperature.
Step by step:
1. . Preheat the oven at 35
2. Butter and flour a 9-inch spring form pan. In a small bowl, mix the cake flour with the baking powder and salt.
3. In a bowl of a standing mixer fitted with a paddle, beat the sugar with the almond paste until crumbly.
4. Add the butter and beat t high speed until light in color and fluffy, about 2 minutes.
5. Add the eggs, one at the a time, beating until fully incorporated between additions. Beat the vanilla extract and vanilla seeds. Gently fold in the flour mixture until fully incorporated.
6. Scrape the batter into the prepared pan. Arrange the plums over the top of the batter.
7. Bake for 1 hour and 5 minutes, or until the cake is deeply golden and a toothpick inserted in the center comes out clean.
8. Transfer the cake to a rack and let cool for 15 minutes. Run a knife around the edge of the cake and remove the outside ring of the pan.
9. Let the cake cool for at least 30 minutes longer.
10. Serve warm or at room temperature topped with crme fraiche and slivered almonds.Make ahead: The cake can be made one day ahead and stored in an airtight container at room temperature.
Nutrition Information:
covered percent of daily need
