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Plum Almond Cake

I’ve been making the well-known plum cake from Marian Burros and the New York Times for years, but recently decided to try a similar one in Domenica Marchetti’s cookbook “Rustic Italian.” Her recipes are always winners and this was no exception. It incorporates a little almond flour in addition to all-purpose flour, but what really sets this apart is the sugary-almond topping nestled over the plums. The crunchy coating takes it over the top, although it loses its crispness when it sits overnight. No problem, because it’s so delicious, you’re not likely to have any leftovers the next day.

It uses Italian prune plums, and although Domenica’s recipe calls for nine of them, mine were smaller and I needed a lot more to fill the pan. It’s a cinch to remove the pits. Just slice down the middle, twist each half in the opposite direction, and pull out the pit. Lay the plums over the batter cut side up.

Top with the almond-butter-sugar coating and bake.

The crumb is really tender, the fruit is jammy and the topping is sugary and irresistible. I don’t know what took me so long to make this cake, but it’s now at the top of my list when I have a hankering for a slice of cake. I think this would taste great with apricots, peaches or other fruits too when Italian prune plums are hard to find. Grazie mille, cara Domenica.

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Plum Almond Cake
 
Author:
Ingredients
  • ½ cup sunflower or vegetable oil, plus more for greasing
  • 1 cup unbleached all-purpose flour, plus more for dusting
  • ½ cup almond meal or almond flour
  • 2 teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • 1 large egg
  • ½ cup half and half or whole milk
  • finely grated zest and juice of 1 large lemon
  • 1 cup sugar, plus 2 tablespoons
  • ¼ teaspoon pure almond extract
  • 9 Italian plums, halved and pitted (or more if they're small)
  • ¼ cup sliced almonds
  • 2 tablespoons unsalted butter, at room temperature
Instructions
  1. Preheat the oven to 375 degrees F. Lightly oil an 8-inch springform pan. Dust tthe pan with flour and tap out the excess.
  2. In a large bowl, whisk together the flour, almond meal, baking powder and salt.
  3. In a separate bowl, combine the oil, egg, half and half (or milk), lemon juice and zest, the 1 cup sugar, and almond extract.
  4. Whisk to blend thoroughly.
  5. Add the wet ingredients to the flour mixture and whisk until just combined.
  6. Pour the batter into tthe prepared pan.
  7. Arrange the plum halves, cut side up, on top of the batter.
  8. In a bowl, combine the almonds, the 2 tablespoons sugar and the butter and mix well.
  9. Dot the almond topping over the cake.
  10. Bake until the topping is golden brown and a cake tester inserted into the center of the cake comes out clean, about 45 minutes.
  11. Transfer to a wire rack and let cool for 20 minutes.
  12. Remove the ring from the pan and place the cake on a serving platter.
  13. Cut into wedges and serve warm or at room temperature.
 

Cherry Almond Skillet Cake

Quick, before cherries are still in season (not much longer here in the northeastern U.S.), run out and buy some to make this cake. It’s easy to put together, assuming you don’t mind spending 10 minutes pitting cherries.

Maybe you already own a cherry pitter, and in that case, go ahead and use it. But you don’t need one. I owned one many moons ago, given to me by my son after he spent a week helping a friend’s grandmother harvest and pit cherries from her orchard in upstate New York. But I didn’t use it often, so I gave it away. Now when I pit cherries, I just use the “smush-them-under-a-can” method. Just make sure you have a flat surface you don’t mind getting soiled, and place a cherry on the surface. Press down with a can (I used a can of baked beans) but don’t bang on it, or you’ll get juice splattered all over you too. Lift the can and remove the stem and the pit with your hands. The cherry will come apart in two pieces with a little tug. You’ll want it to come apart in two pieces for this recipe, because if left whole, they’re heavier and more likely to sink to the bottom of the cake.

This recipe comes to you via fellow blogger and friend, Stacey, who made it with pistachios instead of almonds. I love pistachios but had more almonds in the house, so decided to use them both times I made it this week (yes, I made it both Monday and Tuesday!). I ramped up the almond flavor a little with more almond extract, but you can use vanilla extract if you prefer. After you’ve spread the batter in the skillet, lightly press the cherry halves into the batter, and sprinkle with the almonds.

Let it cool slightly, then serve with a scoop of vanilla ice cream, or a simple dusting of confectioners’ sugar.

It’s got a delicious almond flavor and a very tender crumb, punctuated with those delicious cherries.

As one of my grandsons said as I was serving the cake earlier this week – “I want a grandpop-size slice.” After trying this cake, I think you will too.

Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more)

Cherry Almond Skillet Cake
 
Author:
Ingredients
  • 6 tablespoons unsalted butter, at room temperature, plus extra for greasing the pan.
  • 1 cup all-purpose flour
  • ½ cup of almond flour
  • 1½ teaspoons baking powder
  • ¾ teaspoon salt (I USED ½ TSP.)
  • 1 cup sugar (I USED ¾ CUP)
  • 1 tsp lemon zest
  • 1 large egg
  • ½ cup buttermilk (or milk mixed with a teaspoon of lemon juice)
  • ½ tsp almond extract (I USED 1 TEASPOON)
  • 1 pound cherries, pitted (I USED ABOUT 2 DOZEN CHERRIES, PITTED AND CUT IN HALF)
  • slivered almonds to sprinkle on top
Instructions
  1. Preheat oven to 350F and butter a 10" cast iron skillet (You could use a cake pan too.)
  2. Cream together the butter, extract, lemon zest, sugar and egg until nice and light.
  3. Mix in the flour, salt, baking powder and almond flour.
  4. Pour in buttermilk and mix together.
  5. Scrape the batter into the prepared pan and dot with the cherries, pressing the fruit lightly into the batter.
  6. Sprinkle the top with the almonds and bake in the oven for 40-45 minutes or until a toothpick inserted in center of cake comes out clean.
  7. Serve warm with ice cream, or sprinkle with confectioner's sugar before serving.