Rustic Plum Cake

Ingredients

2 tablespoons red currant jelly or seedless raspberry jam
3 tablespoons brandy
1 pound Italian prune plums, halved and pitted
3⁄4 cup (5-1⁄4 ounces) sugar
1⁄3 cup slivered almonds
3⁄4 cup (3-3⁄4 ounces) all-purpose flour
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
6 tablespoons unsalted butter, cut into 6 pieces and softened
1 large egg plus 1 large yolk, room temperature
1 teaspoon vanilla extract
1⁄4 teaspoon almond extract (optional)
Confectioners’ sugar

Instructions

Cook jelly and brandy in 10-inch nonstick skillet over medium heat until thick and syrupy, 2 to 3 minutes. Remove skillet from heat and place plums cut side down in syrup. Return skillet to medium heat and cook, shaking pan to prevent plums from sticking, until plums release their juices and liquid reduces to thick syrup, about 5 minutes. Let plums cool in skillet, about 20 minutes.
Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 9-inch springform pan. Process sugar and almonds in food processor until nuts are finely ground, about 1 minute. Add flour, baking powder, and salt and pulse to combine, about 5 pulses. Add butter and pulse until mixture resembles coarse sand, about 10 pulses. Add egg, egg yolk, vanilla, and almond extract, if using, and process until smooth, about 5 seconds, scraping down bowl if needed (batter will be very thick and heavy).
Pour batter into prepared pan and smooth top with rubber spatula. Stir plums to coat with syrup. Arrange plum halves, skin side down, evenly over surface of batter. Bake until cake is golden brown and toothpick inserted in center comes out with few crumbs attached, 40 to 50 minutes. Run thin knife around sides of cake to loosen. Cool in pan on wire rack until just warm or to room temperature, at least 30 minutes. Run thin knife between cake and sides of pan; remove sides of pan. Dust with confectioners’ sugar and serve.

Rustic Plum Cake

Ingredients

Instructions

Tags

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