I have to admit I love to do coupons. What can I say, what can I say, I am a Sunday morning coupon lady. 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 check out 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 reflecting almost all grocery.
A week ago I meet the founders of Cook, Coupon, Work . A great web site that specialized on 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 special of the week coupon and recipe came to live. I will incorporate their store coupons with my recipes.
Safeway has a special on skinless boneless chicken breasts and therefore last night I played with an old Italian recipe. Simple chicken breasts simmered for 20 minutes with wine, garlic and rosemary. I must say, easy is the first word that comes to mind, delicious is the other.
I had some spare time and decided to bake… yes bake. Plums on special also. Sweet plums surrounded by a almond butter sugar pie. Sinful to say the least.
Each bite you will have an hint of almond. While the sweet plums are surrounded by a soft and sinful cake.
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.
Almond Plum Cake with Crème Fraiche
Amount Per Serving
Calories 417Calories from Fat 180
% Daily Value*
Saturated Fat 7g44%
Vitamin C 2.4mg3%
Vitamin A 525IU11%
* Percent Daily Values are based on a 2000 calorie diet.
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.