This easy to make, rustic cake is an ideal way to showcase summer-ripe plums or apricots (or pluots, a plum-apricot hybrid) Try to choose ripe, medium plums that still have a little firmness as soft juicy fruits will make the center of the cake soggy. Itali…
What you'll need
Ingredients
¾ cup (3.75 ounces/90 grams all-purpose flour, plus more for pan
¼ cup (0.75 ounces/28grams) almond flour
½ cup (3.5 ounces/107 grams) white sugar, plus 2 tablespoons for sprinkling
¾ teaspoon baking powder
¼ teaspoon table salt
8 tablespoons (1 stick) salted butter, cut into 1-tablespoon pieces, room temperature
1 large egg, plus 1 large egg yolk
1½ teaspoons vanilla extract
¼ teaspoon almond extract (optional)
1¼ pounds ripe but firm medium plums, quartered and pitted
The method
Directions
01
Powdered sugar, to serve
02
Heat the oven to 325°F with a rack in the middle position. Mist the bottom and sides of a 9-inch springform pan with cooking spray, then dust evenly with flour; tap out the excess.
03
In a stand mixer with the paddle attachment, mix the flour, almond flour, 107 grams (½ cup) of the sugar, the baking powder and salt on low until combined, about 5 seconds. With the mixer running, add the softened butter 1 piece at a time and continue mixing just until the mixture resembles moist sand, 2 to 3 minutes. Add the egg, egg yolk and vanilla. Increase to medium-high and beat until pale and fluffy, about 1 minute, scraping down the bowl as needed.
04
Transfer the batter to the prepared pan and spread in an even layer. Arrange the plum quarters on top of the batter in 2 concentric circles, placing the pieces on their cut sides.
05
Sprinkle with the remaining 2 tablespoons sugar. Bake until golden brown and a skewer inserted at the center comes out clean, 1 to 1¼ hours.
06
Let cool in the pan on a wire rack for 30 minutes, then remove the pan sides. Serve warm or at room temperature, dusted with powdered sugar.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Austrian Summer Plum Cake (Zwetschgenkuchen)
Prep
Cook
Yield
This easy to make, rustic cake is an ideal way to showcase summer-ripe plums or apricots (or pluots, a plum-apricot hybrid) Try to choose ripe, medium plums that still have a little firmness as soft juicy fruits will make the center of the cake soggy. Itali…
Ingredients
¾ cup (3.75 ounces/90 grams all-purpose flour, plus more for pan
¼ cup (0.75 ounces/28grams) almond flour
½ cup (3.5 ounces/107 grams) white sugar, plus 2 tablespoons for sprinkling
¾ teaspoon baking powder
¼ teaspoon table salt
8 tablespoons (1 stick) salted butter, cut into 1-tablespoon pieces, room temperature
1 large egg, plus 1 large egg yolk
1½ teaspoons vanilla extract
¼ teaspoon almond extract (optional)
1¼ pounds ripe but firm medium plums, quartered and pitted
Cook Like James · The method
Directions
1
Powdered sugar, to serve
2
Heat the oven to 325°F with a rack in the middle position. Mist the bottom and sides of a 9-inch springform pan with cooking spray, then dust evenly with flour; tap out the excess.
3
In a stand mixer with the paddle attachment, mix the flour, almond flour, 107 grams (½ cup) of the sugar, the baking powder and salt on low until combined, about 5 seconds. With the mixer running, add the softened butter 1 piece at a time and continue mixing just until the mixture resembles moist sand, 2 to 3 minutes. Add the egg, egg yolk and vanilla. Increase to medium-high and beat until pale and fluffy, about 1 minute, scraping down the bowl as needed.
4
Transfer the batter to the prepared pan and spread in an even layer. Arrange the plum quarters on top of the batter in 2 concentric circles, placing the pieces on their cut sides.
5
Sprinkle with the remaining 2 tablespoons sugar. Bake until golden brown and a skewer inserted at the center comes out clean, 1 to 1¼ hours.
6
Let cool in the pan on a wire rack for 30 minutes, then remove the pan sides. Serve warm or at room temperature, dusted with powdered sugar.
Cook Like James
Austrian Summer Plum Cake (Zwetschgenkuchen)
Prep
Cook
Yield
This easy to make, rustic cake is an ideal way to showcase summer-ripe plums or apricots (or pluots, a plum-apricot hybrid) Try to choose ripe, medium plums that still have a little firmness as soft juicy fruits will make the center of the cake soggy. Itali…
Ingredients
¾ cup (3.75 ounces/90 grams all-purpose flour, plus more for pan
¼ cup (0.75 ounces/28grams) almond flour
½ cup (3.5 ounces/107 grams) white sugar, plus 2 tablespoons for sprinkling
¾ teaspoon baking powder
¼ teaspoon table salt
8 tablespoons (1 stick) salted butter, cut into 1-tablespoon pieces, room temperature
1 large egg, plus 1 large egg yolk
1½ teaspoons vanilla extract
¼ teaspoon almond extract (optional)
1¼ pounds ripe but firm medium plums, quartered and pitted
Directions
1
Powdered sugar, to serve
2
Heat the oven to 325°F with a rack in the middle position. Mist the bottom and sides of a 9-inch springform pan with cooking spray, then dust evenly with flour; tap out the excess.
3
In a stand mixer with the paddle attachment, mix the flour, almond flour, 107 grams (½ cup) of the sugar, the baking powder and salt on low until combined, about 5 seconds. With the mixer running, add the softened butter 1 piece at a time and continue mixing just until the mixture resembles moist sand, 2 to 3 minutes. Add the egg, egg yolk and vanilla. Increase to medium-high and beat until pale and fluffy, about 1 minute, scraping down the bowl as needed.
4
Transfer the batter to the prepared pan and spread in an even layer. Arrange the plum quarters on top of the batter in 2 concentric circles, placing the pieces on their cut sides.
5
Sprinkle with the remaining 2 tablespoons sugar. Bake until golden brown and a skewer inserted at the center comes out clean, 1 to 1¼ hours.
6
Let cool in the pan on a wire rack for 30 minutes, then remove the pan sides. Serve warm or at room temperature, dusted with powdered sugar.
