Almond Plum cake with crème fraiche.
Carefully I open the paper and turn page by page to see where I can find the best deals.
First of all, I almost always shop on Wednesday and Thursday because most grocery stores have their “ Manager Special’.
Therefore, I get a kick at the checkout counter when I am handed my bill, and I can see what I have saved.
Most of all, I do not buy soft drinks or chips or anything that is not needed thus the discount reflects almost all groceries.
A week ago I meet the founders of Cook, Coupon, and Work.
An excellent website that specialized in finding your best deals and best coupons from your local and nationwide grocery stores.
It was just a matter of a couple of emails, and voila particular of the week coupon and recipe came to life. I will incorporate their store coupons with my recipes.
I had some spare time and decided to bake… yes, bake. Plums are on special also.
Sweet plums surrounded by an almond butter sugar pie. Sinful, to say the least.
With each bite, you will have a hint of almond.
While a soft and sinful cake surrounds the sweet plums.
The crème fraiche topping is just a must, as it binds all the rich flavors together.
Do not let this cake intimidate you, it is so easy to put together and so delicious, but most of all, you do not want to miss out.
If you enjoy this delicious Almond Plum Cake with Crème Fraiche recipe, look at my other recipes.
Almond Plum Cake with Crème Fraiche
- 1 cup unbleached all purpose flour 1 cup unbleached all purpose flour
- 1 teaspoon baking powder teaspoon baking powder
- 0.25 tsp salt 1/4 teaspoon salt
- 1.25 cup sugar 1 1/4 cup granulated sugar
- 1 cup almond 1 cup past of almond
- 6 tbsps unsalted butter 6 tablespoons at room temeperature unsalted butter
- 6 eggs 6 at room temperature egg(s)
- 1 tsp vanilla extract 1 teaspoon pure vanilla extract
- 1 vanilla bean 1 split lenghwise seeds scraped vanilla bean
- 3 plums 3 large, pitted and cut into 1/2 inch wedges plums
- almond slivers of almond
- Preheat the oven at 350°.
- Butter and flour a 9-inch spring form pan. In a small bowl, mix the cake flour with the baking powder and salt.
- In a bowl of a standing mixer fitted with a paddle, beat the sugar with the almond paste until crumbly. Add the butter and beat t high speed until light in color and fluffy, about 2 minutes. Add the eggs, one at the a time, beating until fully incorporated between additions. Beat the vanilla extract and vanilla seeds. Gently fold in the flour mixture until fully incorporated.
- Scrape the batter into the prepared pan. Arrange the plums over the top of the batter. Bake for 1 hour and 5 minutes, or until the cake is deeply golden and a toothpick inserted in the center comes out clean.
- Transfer the cake to a rack and let cool for 15 minutes. Run a knife around the edge of the cake and remove the outside ring of the pan. Let the cake cool for at least 30 minutes longer. Serve warm or at room temperature topped with crème fraiche and slivered almonds.
- Make ahead: The cake can be made one day ahead and stored in an airtight container at room temperature.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram