Plum-Almond Cake

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 321
  • Calories from fat: 53%
  • Protein: 6.2g
  • Fat: 19g
  • Saturated fat: 7.4g
  • Carbohydrate: 34g
  • Fiber: 1.1g
  • Sodium: 121mg
  • Cholesterol: 75mg


  • 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


  1. 1. Rinse plums, pit, and cut into 1/2-inch-thick slices.
  2. 2. Butter and flour a 10-inch cake pan that has a removable rim.
  3. 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. 4. Scrape batter into cake pan. Arrange plum slices evenly on batter.
  5. 5. Bake in a 350° oven until cake just begins to pull from pan sides and is golden brown, about 45 minutes.
  6. 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.
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