Plum-Almond Cake

Name: Plum-Almond Cake
Yield: serves 10 to 12
Ingredients: 5 tablespoons (2 1/2 ounces) unsalted butter, at room temperature, more for the pan; 1 vanilla bean; 4 1/4 ounces (about 1 cup) cake flour; 1 teaspoon baking powder; 1/2 teaspoon kosher salt; 7 ounces (3/4 cup) almond paste (not marzipan, which is sweeter); 3/4 cup sugar; 5 large eggs; 1 teaspoon pure vanilla extract; 2 pounds plums (about 8 medium), cut into 3/4-inch chunks

December 22, 2011

This is a wonderful, simple cake that stays very moist thanks to the almond paste. Although this version calls for plums, you can adapt it for every season by substituting blueberries, cooked apple chunks, ripe fuyu persimmons, or other types of stone fruit.

Recipe notes

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