Summer is stone fruit season, which means juicy peaches and plums and nectarines make an appearance on the farmer’s market stands while the day’s heat slowly settles over Saturday shoppers schlepping around totes full of the season’s best. With a few ripening plums in the kitchen and a small victory to celebrate, this cake emerged from my oven on a sunny afternoon. I would call this the sort of casual cake you have when a friend stops by along with a splash of iced coffee or a crisp white wine, depending on the time of day. Not fussy in any way with plum slices strewn across the top, it only needs a dusting of powdered sugar and good company to share it with.
Almond Plum Cake
makes one 8 inch cake
1 cup all purpose flour
3/4 cup almond flour
1/4 cup olive oil
2 tablespoons honey
2 tablespoons almond butter
2 teaspoons baking powder
1/2 cup almond milk
1/2 cup sugar
1/4 teaspoon almond extract
Pinch of salt
Pinch of nutmeg and cardamom
2 small ripe plums, sliced into wedges
Powdered sugar, for dusting
Preheat the oven to 375 degrees. Grease and flour an 8 inch springform pan (you may add parchment paper to the bottom as well to ensure easy removal) and set aside.
Whisk together the all purpose flour, almond flour, baking powder, salt, nutmeg and cardamom. In a different bowl, whisk together the olive oil, eggs, honey, almond butter, milk, sugar, and almond extract. Gradually fold in the dry ingredients.
Pour the batter into the prepared springform pan. Place the plum wedges on top.
Bake for 45 to 55 minutes, until the top of the cake is golden and a toothpick comes out clean. Cool completely on a wire rack before removing the cake from the pan. Serve at room temperature and dust with powdered sugar just before serving..
This cake pairs well with generous scoops of vanilla flecked ice cream, a drizzle of melted dark chocolate and a handful of slivered almonds sprinkled over each slice, or by itself with an espresso or chilled glass of bubbly.