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Plum Cake with Almond Streusel Topping
Serves 8
"Plums are totally underappreciated," says Dave. "The way their tartness offsets
the sweetness of this cake is perfect, and they look beautiful, too." Serve the cake on its
own or topped with a scoop of sorbet or vanilla ice cream and a dash of cinnamon. It's also a
great coffee cake for a brunch or potluck.
Ingredients 2 firm red plums, halved, pitted, and cut lengthwise into eighths1 1/2 cups plus 2 tablespoons granulated sugar 1 cup all-purpose flour 1 cup cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup unsalted butter, at room temperature 2 large eggs, at room temperature 1 cup sour cream, at room temperature 1 teaspoon pure vanilla extract 2 tablespoons amaretto Streusel 1/2 cup all-purpose flour 1/4 cup granulated sugar 1/4 cup firmly packed dark brown sugar 1/2 teaspoon baking powder 1/8 teaspoon ground cinnamon 4 tablespoons cold butter, cut into small chunks 1 tablespoon water 1/2 cup sliced almonds |
 Photos by Maren Caruso
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Preheat the oven to 325°F. Butter a 9-inch springform pan and then dust with flour, tapping out the excess.
In a bowl, toss the plums with 2 tablespoons of the sugar, coating the plums evenly. Set aside. In a separate bowl, whisk together both flours and the baking powder, baking soda, cinnamon, and salt and set aside.
In a large bowl, using an electric mixer on medium-high speed, cream together the butter and 1 cup of the sugar until smooth. Add the eggs, sour cream, the remaining 1/2 cup sugar, the vanilla, and the amaretto and beat until smooth. Reduce the mixer speed to low and gradually add the flour mixture, beating just until incorporated. Using a rubber spatula, fold in the plums. Pour into the prepared pan.
To make the streusel, in a bowl, whisk together the flour, both sugars, the baking powder, and the cinnamon. Using your fingers, work in the butter and then the water until nice clumps form. Mix in the almonds until evenly distributed. Top the cake batter evenly with the streusel.
Bake for about 55 minutes, or until the center of the cake is set when you press it with your fingertip. Let cool on a rack for about 15 minutes before removing the sides of the springform pan, and then let cool completely.
To serve, slide the cake off the pan bottom onto a serving platter and cut into wedges.
