Plum Ginger Almond Cake by Foodie’s Chef Laura Brennan - Foodies Markets

Name: Plum Ginger Almond Cake by Foodie’s Chef Laura Brennan - Foodies Markets
Ingredients: 6 ounces (1 ½ sticks or 12 tablespoons) unsalted butter, divided and softened to room temperature; ¾ cup plus 4 tablespoons granulated sugar, divided; 3 large eggs at room temperature; ½ teaspoon almond extract; ½ teaspoon vanilla extract; ¾ cup all-purpose flour (AP), plus 1-2 tablespoons extra for dusting the pan; ¼ cup almond flour; 1 teaspoon baking powder; 1 teaspoon dried, ground ginger; Pinch ground nutmeg; ½ teaspoon ground cinnamon; 1 pinch kosher salt; 3 whole red or black plums (about 1-pound total weight), washed & dried; ¼ teaspoon fresh lemon juice (don’t need to measure; just use a couple squirts of fresh lemon!); 1/3 cup sliced almonds, very lightly pre-toasted and cooled

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This is an easy cake to put together and get into the oven. There’s no frosting to make; the wreath of sliced plums and toasted almonds circling the top of the cake provides sweetness, crunch...

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Ingredients

6 ounces (1 ½ sticks or 12 tablespoons) unsalted butter, divided and softened to room temperature
¾ cup plus 4 tablespoons granulated sugar, divided
3 large eggs at room temperature
½ teaspoon almond extract
½ teaspoon vanilla extract
¾ cup all-purpose flour (AP), plus 1-2 tablespoons extra for dusting the pan
¼ cup almond flour
1 teaspoon baking powder
1 teaspoon dried, ground ginger
Pinch ground nutmeg
½ teaspoon ground cinnamon
1 pinch kosher salt
3 whole red or black plums (about 1-pound total weight), washed & dried
¼ teaspoon fresh lemon juice (don’t need to measure; just use a couple squirts of fresh lemon!)
1/3 cup sliced almonds, very lightly pre-toasted and cooled