Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 4-5 ripe plums, pitted and sliced
- 1/4 cup sliced almonds
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan and set aside.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Add the sour cream, vanilla extract, and almond extract to the butter mixture and mix until well combined.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Pour the batter into the prepared springform pan and smooth the top with a spatula.
8. Arrange the sliced plums on top of the batter, pressing them slightly into the batter.
9. Sprinkle the sliced almonds over the top of the plums.
10. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11. Allow the cake to cool in the pan for 10 minutes, then remove the sides of the pan and transfer the cake to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 360
Fat: 17g
Carbohydrates: 48g
Protein: 5g
Sodium: 240mg
Sugar: 30g
Substitutions for ingredients:
- You can use any type of fruit instead of plums, such as peaches, apricots, or cherries.
- If you don't have almond flour, you can substitute with more all-purpose flour.
Variations:
- Add a teaspoon of cinnamon or cardamom to the dry ingredients for a spiced cake.
- Replace the sliced almonds with chopped pistachios or hazelnuts for a different flavor and texture.
Tips and Tricks:
- Make sure the butter is softened before beating it with the sugar to ensure a smooth batter.
- Don't overmix the batter once you add the dry ingredients, or the cake may become tough.
- Use ripe but firm plums for the best flavor and texture.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the cake, wrap it in aluminum foil and place it in a preheated 350°F (180°C) oven for 10-15 minutes, or until warmed through.
Presentation Ideas:
Serve the cake on a cake stand or platter, dusted with powdered sugar and garnished with fresh plums and sliced almonds.
Garnishes:
Fresh plums, sliced almonds, powdered sugar
Pairings:
Serve the cake with a cup of coffee or tea for a delicious afternoon treat.
Suggested Side Dishes:
Fresh fruit salad, vanilla ice cream, whipped cream
Troubleshooting Advice:
- If the cake is browning too quickly, cover it with aluminum foil halfway through baking.
- If the cake is not cooked through after the recommended baking time, cover it with aluminum foil and bake for an additional 10-15 minutes.
Food Safety Advice:
- Make sure to wash your hands and all equipment before starting to prepare the cake.
- Store the cake in an airtight container to prevent contamination.
Food History:
Plum and almond cake is a classic European dessert that has been enjoyed for centuries. Almonds were introduced to Europe by the Moors in the Middle Ages, and quickly became a popular ingredient in cakes and pastries.
Flavor Profiles:
This cake has a sweet and nutty flavor, with a hint of tartness from the plums.
Serving Suggestions:
Serve the cake as a dessert or a sweet snack, with a cup of coffee or tea.
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Region: British