Spiced Plum Streusel Cake with Toffee Glaze

Name: Spiced Plum Streusel Cake with Toffee Glaze
Yield: makes one 9-inch (23-cm) cake; 10 servings
Ingredients: 1 cup (80 g) sliced unblanched or blanched almonds; 2 tablespoons (8 g) all-purpose flour; 1/3 cup (70 g) packed light brown sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon freshly ground cardamom; 1 1/2 tablespoons unsalted or salted butter, melted; 1 1/2 cups (210 g) all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 1/2 teaspoons freshly ground cardamom; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 cup (4 ounces/115 g) unsalted butter, at room temperature; 3/4 cup (150 g) granulated sugar; 2 large eggs, at room temperature; 1 teaspoon vanilla extract; 1/2 cup (125 ml) buttermilk, at room temperature; 5 medium plums (12 ounces/340 g), halved, pitted, and cut into eighths; 2 tablespoons (1 ounce/30 g) unsalted or salted butter, cut into pieces; 3 tablespoons (45 g) dark brown sugar; 3 tablespoons (45 ml) heavy cream; Big pinch of salt; 1/4 teaspoon vanilla extract

December 9, 2011

There seems to be an irksome theme in dessert books suggesting that a particular cake or pastry be served “with tea, in the afternoon.” I don’t know who has time to sit around and sip tea in the middle of the day, but I know at least one person who can usually be found foraging in his kitchen in the late afternoon, on the prowl for something to snack on. This cake combines everything I crave: tangy plums, toffee with a bit of salt, and buttery cake. If you do take tea in the afternoon, I’m sure it’d be a fine accompaniment. But I’m happy to enjoy it all by itself, whenever I can.

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