I made the NY Times Italian prune plum cake the week before and liked it, but thiswas even better. This was absolutely delicious-I used whole almond flour. Thinking about trying some other stone fruit or maybe just dollops of jam…
Used a teaspoon of almond extract as I didn’t have an orange and it was perfect. I used a 9” springform (dark) and it took 50 minutes. I had to wait for my plums to ripen which took three days after purchase in a paper bag. Cover tightly and let stand at room temperature.Įxcellent cake. Step 4ĭo Ahead: Cake can be made 8 hours ahead. Dust with powdered sugar just before serving. Carefully invert cake onto a rimmed baking sheet, then invert again onto a platter or cake stand. Run a sharp knife around sides of pan to loosen cake. Transfer to a wire rack and let cake cool in pan at least 30 minutes. Sprinkle demarara sugar over and bake cake until top is golden brown, plums are very soft, and a tester inserted into the center comes out clean, 50–60 minutes. Scrape batter into prepared pan and arrange plums, cut side down, on top of batter, taking care not to push the plums into the batter (the batter will rise as it bakes, slightly submerging them). Reduce speed to low and gradually add dry ingredients beat just until smooth and no lumps remain, about 30 seconds.
Add eggs one at a time, mixing well to incorporate after each addition, then add orange zest and vanilla paste and beat until fully incorporated, about 3 minutes. Using an electric mixer on medium speed, beat butter, granulated sugar, and brown sugar in a large bowl until pale and creamy, about 4 minutes. Whisk flour, almond meal, baking powder, and salt in a medium bowl. Generously coat a 10" cake or springform pan with nonstick spray.
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