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Plum-Almond Cake

Yield Makes 8 or 9 servings

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

Nutrition 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

How to Make It

  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.