Last week at our local market I found some great plums, although they’re not in season they looked too good not to buy. Comming home they turned out the be super sweet and juicy, so using them in some kind of baked good was a necessity. I happened to have found plums, but this cake would also work with other pitted fruits such as apricots or peaches, whatever you prefer of have on hand. I hope you like this tender brown sugar almond cake just as much as I do.
What do you need?
180 grams unsalted butter, at room temperature
200 gr + 2 teaspoons dark brown Sugar
200 grams all-purpose flour
2 plums halved and pitted
50 grams slices almonds
pinch of salt
1/2 teaspoon almond extract ( or vanilla extract will work too, if you don’t have it on hand )
1 teaspoon baking powder
How to start?
Preheat your oven to 180 °C
Whisk together the butter and sugar until light and creamy. Mix in the eggs one by one.
In a separate bowl, whisk together flour, baking powder and salt.
Now gently add the flour mixture and beat until nicely combined..
Line a baking tin with parchment paper.
Wash the pears, remove the core and slice.
Pour the batter into the prepared tin and smooth the top.
Arrange plum halves, cut side down, on top of batter.
Sprinkle with almonds and remaining 2 tablespoons brown sugar.
Bake until cake is golden and a toothpick inserted into the center comes out with moist crumbs about 60 minutes.
Transfer baking tin to a wire rack and let cool 10 minutes. Serve cake warm or at room temperature.