As the days of summer are coming to a close and autumn is coming nearer, I wanted to test one last summer fruit recipe. This rustic plum cake not only looks beautiful, it is easy to make and goes together quickly in your food processor. The cake is dense, moist and not too sweet. I added almond extract for a stronger almond flavor.
Rustic Plum Cake
From Cook’s Illustrated
- 2 tbsp seedless raspberry jam
- 3 tbsp brandy or fruit flavored liqueur (I used raspberry liqueur)
- 1 lb plums, pitted and sliced into thick slices
- 3/4 cup sugar
- 1/3 cup slivered almonds
- 3/4 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp butter, cut into pieces
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- In a large skillet, cook the jam and liqueur over medium heat until the mixture reduces to a thick syrup. Add the plum slices to the skillet and cook for around 5 minutes. Be gentle so the slices do not fall apart. Remove the skillet from the heat and let cool.
- Preheat your oven to 350 degrees Fahrenheit. Place your baking rack in the middle of the oven. Grease and flour a 9 inch springform pan.
- Add the sugar and almonds to the bowl of your food processor. Process for about one minute, until the almonds are finely ground. Add the flour, baking powder and salt and pulse to combine. Add the butter and pulse for ten one second pulses. Add the eggs, vanilla and almond extract and process for about five seconds, until the mixture is smooth. The batter will be very thick. Scoop the batter into the pan, spreading it evenly and smoothing out the top surface.
- Stir the plums in the skillet to fully coat them with the syrup. Remove the plums from the skillet and set aside the extra syrup. Arrange the plum slices in a nice pattern on top of the cake. Don’t worry too much if it doesn’t look perfect, when the cake is done baking it will look beautiful.
- Bake the cake for 40 – 50 minutes, until the top is a nice golden brown. A toothpick inserted into the middle should come out clean with just a few crumbs. Remove the pan from the oven and loosen the cake from the sides by running a sharp knife around the edges. Don’t take the cake out of the pan yet. Let it cool on a wire rack.
- Remove the cake from the pan and top with the remaining syrup. I served the cake with fresh whipped cream.