The inspiration for today's post came from Sunset magazine. There was a very timely article on peaches, plums, plutots and apricots. The season is just starting for them.
The article featured a cake baked in a tart pan - that caught my eye because I am all about finding other uses for my bake ware. The recipe was fine but I was inspired to create this cake instead. It uses a 9" tart pan which most bakers have. The ingredients are in your cupboard and fridge. You might have to pick up the plums. But everything else should be in your well stocked baker's pantry.
I served it for dessert and Chef loved it. He wants me to make it for the August competition. I will have to dress it up a little by adding a sauce or ice cream and some nice garnishes.
We are competing in an American Culinary Federation hot foods competition. Our category is four courses, ten portions of each in 3 and 1/2 hours...
I hope you enjoy making and eating this delicious summer cake...I would love to hear what you think.
Also, please let me know if you have questions.
4 ounces (114g) unsalted butter
5 ounces (142g) sugar
1 teaspoon vanilla extract or vanilla bean paste
¼ teaspoon almond extract
2 ounces (57g) sour cream or yogurt
4 ounces (114g) AP flour
2 ounces Almond meal – blanched or unblanched
2 ounces (57g) Sour cream
1 ½ ounces (41g) sliced almonds
3-4 ripe plums – cut into thick slices***Nectarines, peaches, apricots, figs and blueberries can also be used.
Stand or hand held mixer
Small offset spatula
9” tart shell with a removable bottom brushed with pan spread or melted butter
Skewer or cake tester .
1. Preheat the oven to 350 degrees.
2. Combine the butter, sugar , vanilla and almond extracts in the mixer fitted with the paddle attachment. If using a hand held mixer use the standard beaters.
3. Cream the mixture on medium speed until light and fluffy about 8 minutes. Make sure to stop the mixer and scrape down the bowl, once or twice.
4. In the meanwhile, sift together the flour, baking powder and salt. Stir the almond meal into the flour mixture.
5. Add the eggs one at a time starting on low speed for 20 seconds. Increase the speed to medium and mix for 25 more seconds. Add the second egg, mix for 20 seconds on low and 25 seconds on medium.
6. Alternate adding the flour and sour cream. The flour should be added in 3 increments and the sour cream in two. Mix each increment into the batter only until combined on low speed.
7. Spread the batter in the prepared pan. Smooth it into the sides of the pan. (An offset spatula works great for this.)
8. Fan the plums on top of the batter leaving space in between.
9. Sprinkle with sliced almonds.
10. Bake at 350. Check at 25 minutes. It will take longer but this is a good point to look at it and make sure all is well. Mine was done in 35 minutes in my Wolf Counter top oven.
Garnish: I brushed the top of the cake with warmed up apricot jam but a dusting of powdered sugar would also work nicely.