Plum Ginger Almond Cake by Foodie’s Chef Laura Brennan

Name: Plum Ginger Almond Cake by Foodie’s Chef Laura Brennan
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

foodiesmarkets.com

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 &...

View full recipe on foodiesmarkets.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at foodiesmarkets.com.

Share this recipe:

Cooking tools:

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