Summer Plum Almond Cake

I’ve had a simple cake in mind made with fresh fruits. Something not too sweet, sort of on the line of a clafoutis, but not custardy and not too cake-y either. A treat I could snack on and not feel terrifically guilty about, and something that would be simple and easy to throw together.

I had been dreaming of peaches, but at the farmers market I spied some ruby jewel plums- just perfect for my little project.

I was not able to find a recipe for exactly what I was looking for, so I created my own. With delight and joy, it turned out quite nicely on the first go round. Certainly my years of cake making is a help, since batters are a balance of chemistry and there is a consistency that one can expect when all the elements are put together- but then again…

What I was also quite delighted about, was that it was the right amount of sweet and tart and chew that I was looking for- and so- I delightfully am sharing it with you.

The fruits turned out to be ripe to over ripe- perfect for my cake. They were not good for hand eating, and small enough to simply half and tuck into the batter. The only pain was de-stoning those tender babies (imagine ruby red pulp on fingers and my paring knife).

I did not reinvent the wheel here- and I am SURE there is a proper recipe out there for this- but my little beauty contains no butter or oil, and yet it’s moist and delicious. Like I said, a treat that you don’t have to feel too guilty about.

Summer Plum Almond Cake
serves 8
 
1c room temp milk
.75c sugar
3 large eggs, room temp
1t almond extract
1t vanilla extract
1.75 c flour
.5c ground almonds
1t baking powder
1t baking soda
.5t salt
1 pint of small plums, de-stoned and cut in half
 
 
Preheat oven to 350˚ and grease an 8″x8″ pan
 
In a side bowl combine milk, sugar, eggs and extracts and whisk smooth
 
In large bowl sift together flour, almonds, bs, bp and salt
 
Pour the milk mixture into the flour and whisk gently to combine
 
Pour batter into the pan, then arrange fruits, cut side up in the batter, not allowing them to sink below. If your fruits are too small and sink too deep, remove some of the batter and use to make extra small cupcakes
 
Bake for approximately 35 minutes until the top is golden brown and the center is springy to the touch
 
I am a touch baker. My years of baking have taught me that eggs at certain times of the year, humidity and devilish angels can affect baking times- so I’ve learned to go by feel and touch. Since oven temps and evenness of heat distribution can vary, I recommend you try this method too.
 
 
Enjoy! and Thanks once again for spending time with me.
 
 
 

Comments

  1. I love this cake,what a lovely color combination of this cake like beautiful….

    ——————–
    multideck

  2. oh my, absolutely flawless job. this looks like a lovely cake!
    xo
    http://allykayler.blogspot.ca/

  3. @Prachi- Thank you so much! I really appreciate your comment.
    @Ally- Thank you too- and took a peek at your sweet blog.

    Best to you both!