I’m surprised that my kids don’t just love eating plums. I love them, and I remember loving them when I was little, too. But, my kids don’t. So, I yesterday many, many Italian plums from a big basket I bought at the farmer’s market that were starting to wrinkle, and the only solution, of course, was to make them into a cake. This recipe I’m just a fan of–of course, the almond meal and almond extract make it delightful, and I love the color that the plums seep into the cake. Incidentally, I have also used non-Italian plums in this recipe. I adapted it (just a little!) from the 2009 America’s Test Kitchen Annual. 

Rustic Plum Cake

2 T. red currant jelly or seedless raspberry (I used a Cherry, Raspberry, Rhubarb jam)
1 lb prune plums halved and pitted (about 10-12)
3/4 c. sugar
1/3 c. almond meal (which you can now buy at Costco! Hooray!)
3/4 c. flour
1/2 t. baking powder
1/4 t. salt
6 T. butter, softened
1 egg
1 egg yolk
1 t. vanilla
1/4 t. almond extract

Melt jelly in a nonstick skillet over medium heat until just loosened and bubbling. Add the plums face down and cook until they shed juices and thick syrup is formed (about 5 minutes). Remove from heat and allow to cool while assembling the cake.

Grease and flour a 9″ springform pan. Preheat the oven to 350.

Mix almond meal and sugar until combined (in a food processor or by hand). Add flour, salt and baking powder and pulse or whisk to combine. Add the butter, and mix until batter resembles coarse sand (I usually do this by hand, also!). Finally add the eggs, vanilla, and almond extract and process until the mixture comes together, but the batter will be thick.

Spread the batter in a thin layer on the bottom of the pan. Arrange the plum halves skin side down on the surface of the batter.

Bake until cake is golden brown and wooden skewer comes out clean, about 40-50 min. Allow cake to cool in pan on wire rack for 30 min. Sprinkle with powdered sugar and serve.