Almond Plum Cake with Creme Fraiche

Ready in : 45 mins

Almond Plum Cake with Creme Fraiche requires roughly 45 minutes from start to finish. For $2.77 per serving, you get a dessert that serves 6. One serving contains 565 calories, 13g of protein, and 21g of fat. This recipe is liked by 8 foodies and cooks. It is brought to you by Foodista. Head to the store and pick up eggs, baking powder, butter, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 41%. This score is solid.

Ingredients

almond paste

9 oz

baking powder

1 teaspoon

butter

15 grams

cake flour

1 cup

crème fraiche and slivered almond

6 servings

eggs

6

granulated sugar

1.25 cup

plums

12 oz

salt

0.25 teaspoon

vanilla-bean - lengthwise seeds scraped

1

vanilla extract

1 teaspoon

Cooking in Steps

1
. Preheat the oven at 35

oven
2
Butter and flour a 9-inch spring form pan. In a small bowl, mix the cake flour with the baking powder and salt.

baking powder

cake flour

butter

all purpose flour

salt

bowl

frying pan
3
In a bowl of a standing mixer fitted with a paddle, beat the sugar with the almond paste until crumbly.

almond paste

sugar

blender

bowl
4
Add the butter and beat t high speed until light in color and fluffy, about 2 minutes.

butter
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.

vanilla extract

vanilla

all purpose flour

seeds

egg
6
Scrape the batter into the prepared pan. Arrange the plums over the top of the batter.

plum

frying pan
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.

toothpicks

oven
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.

knife

frying 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.

slivered almonds

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Almond Plum Cake with Creme Fraiche

Ingredients

almond paste

9 oz

baking powder

1 teaspoon

butter

15 grams

cake flour

1 cup

crème fraiche and slivered almond

6 servings

eggs

6

granulated sugar

1.25 cup

plums

12 oz

salt

0.25 teaspoon

vanilla-bean - lengthwise seeds scraped

1

vanilla extract

1 teaspoon

Cooking in Steps

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.

baking powder

cake flour

butter

all purpose flour

salt

3 In a bowl of a standing mixer fitted with a paddle, beat the sugar with the almond paste until crumbly.

almond paste

sugar

4 Add the butter and beat t high speed until light in color and fluffy, about 2 minutes.

butter

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.

vanilla extract

vanilla

all purpose flour

seeds

egg

6 Scrape the batter into the prepared pan. Arrange the plums over the top of the batter.

plum

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.

slivered almonds

Nutrition ?

Similar Recipes

Brussel Sprouts in Bacon and Garlic Sauce

Peppermint Hot Chocolate Cupcakes

Dulce De Leche Brownies

All Day Simple Slow-Cooker FALL OFF the BONE Ribs

Trinidadian Chicken Potato Curry

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.