Plum-Almond Cake

Recipe from

Sunset

Nutritional Information

Calories 321
Caloriesfromfat 53 %
Protein 6.2 g
Fat 19 g
Satfat 7.4 g
Carbohydrate 34 g
Fiber 1.1 g
Sodium 121 mg
Cholesterol 75 mg

Ingredients

3 firm-ripe red-skin plums (about 2 in. wide; 3/4 lb. total)
About 1/2 cup (1/4 lb.) butter or margarine
About 1 cup all-purpose flour
1/3 cup granulated sugar
8 ounces (3/4 cup) almond paste
2 large eggs
Powdered sugar

Preparation

1. Rinse plums, pit, and cut into 1/2-inch-thick slices.

2. Butter and flour a 10-inch cake pan that has a removable rim.

3. In a bowl, combine 1/2 cup butter, granulated sugar, and almond paste. With a mixer at high speed, beat until mixture is blended, about 2 minutes. Add eggs and beat until fluffy, 2 or 3 minutes. Add 1 cup flour, stir to mix, then beat until well blended.

4. Scrape batter into cake pan. Arrange plum slices evenly on batter.

5. Bake in a 350° oven until cake just begins to pull from pan sides and is golden brown, about 45 minutes.

6. Cool in pan at least 10 minutes. Run a thin-bladed knife between cake and pan rim; remove rim. Dust cake with powdered sugar. Cut into wedges.

Note:

July 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note