Plum Walnut Cake

Plum Walnut Cake
Plum Walnut Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 10

    tablespoons butter (150 g), room temperature

  • 1/2

    C + 2 Tbsp brown sugar (150 g)

  • 3

    large eggs

  • 1/2

    C + 2 Tbsp all-purpose flour (75 g)

  • 1 1/2

    tsp baking powder

  • 1/2

    C finely ground almonds or almond meal (100 g)

  • 1/2

    cup shelled walnuts (50 g)

  • 4-5

    medium plums, ripened but still firm

  • powdered sugar, for dusting (optional)

Directions

Preheat oven to 350 degrees (180 C/Gas mark 4). Lightly grease an 8″ cake pan and line with parchment. In a stand mixer with the paddle attachment, cream the butter and brown sugar on medium until lightened and fluffy. Meanwhile, slice the plums into wedges and remove their pits and set aside. Finely chop the walnuts and reserve. Add the eggs to the butter mixture, one at a time, scraping down the sides of the bowl with a spatula in between additions. Sift the flour and baking powder and fold into the butter mixture. Fold in the almonds and the chopped walnuts. Scrape the batter into the tin. Place the quartered plums in concentric circles, without overlapping, on top of the batter. (Don’t fuss too much with how you arrange them, since they’ll sink anyway.) Bake about 40-45 minutes, until a toothpick or cake tester comes out clean. Cool in the pan 15-20 minutes; serve warm or room temperature, dusting the top with powdered sugar if desired. Note: when measuring out the flour and almond meal, use a spoon to transfer the ingredient to your measuring cup (versus scooping). Slater called for 16 plums, probably the small Italian variety, but I used what was available in my market. Use whatever will fit in your cake pan.

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