Little Honey Almond Plum Cake
I should have named this blog "Stacey Bakes". I bake at least one cake a week, and yes, I do eat what I bake and cook.
Always searching for the perfect plum cake.
I love all the plum cakes I have posted over the 13 years on this blog.
But I am always looking for the next best thing, so here it is, a little honey almond plum cake.
This cake is just lovely. It uses brown sugar, which I love, and lots of almond flour, to make it very deep, dark and chewy.
The honey also adds complexity and richness to the cake.
Make sure you use an 8" cake pan. My pan is a bit smaller than 8", and it was perfect.
I think you could also use an 8" square pan or even Pyrex pie plate for this one, but nothing bigger, or it won't bake properly.
Use any plums you like, here I used some sort of red plum, and I found a great trick to pitting plums!
Use an apple corer! Genius!
Honey Almond Plum Cake: (adapted from Vintage Kitchen Notes)
6 Tbs butter, melted
2/3 cup (135g) dark brown sugar
2 tablespoons runny honey
1/2 teaspoon pure almond extract
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 teaspoon baking powder
1 cup (95g) ground almonds, or almond flour
3/4 cup (70g) flour
3-4 red plums, pitted and sliced
warmed honey to glaze
Preheat oven to 350ºF / 180ºC.
Line or butter an 8-inch round with removable bottom or square cake pan lined with parchment paper.
Melt butter in a large bowl, add sugar and honey. Mix well.
Add egg, extracts, salt and baking powder. Mix well until creamy.
Add flours in 2 or 3 parts, mixing well.
Pour into the prepared pan and arrange plum pieces on top.
Bake for about 30-40 minutes, until a tester comes almost dry (this is a very moist cake so it will not be completely dry).
I melt a little bit of honey in the microwave for 10 seconds, it will make the honey thin. Spread some warm honey on top of the cake with a pastry brush to glaze.
Let cool about 20 minutes, and unmold the cake.
This cake was wonderful warm, and also fabulous the next day out of the fridge!