Plum Crazy!

As you know I'm on my way to the Bouckville-Madison antique show bright and early tomorrow morning. The car is gassed up (gas down to 2.77/gallon today - woo hoo!), my wallet is stuffed full of small bills (yes, they thought I was nuts at the bank) and I'm good to go. You probably won't hear from me again until Monday, so I'll leave you with a recipe.

This is from the July 2006 issue of Bon Appetit magazine. It was super easy to make and used up the rest of those plums I bought at the farmer's market last week. I won't know how it tastes until after dinner, but it got 15 perfect reviews on epicurious.com!

plum buckle

Almond-Plum Buckle

Nonstick vegetable oil spray (I used butter)
1/2 cup whole almonds, about 2 1/2 ounces
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup plus 4 teaspoons sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/4 pounds plums (about 8 medium), halved, pitted, cut into 1/2-inch-thick slices
3/4 teaspoon ground cinnamon

Position rack in center of oven and preheat to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Line bottom of pan with parchment paper round.

Finely grind almonds in processor. Transfer to medium bowl; whisk in flour, baking powder, and salt. Using electric mixer, beat butter in large bowl until fluffy. Add 1 cup sugar; beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla and almond extract, then flour mixture just until incorporated.

Transfer batter to prepared pan; spread evenly and smooth top with spatula. Gently press plum slices, flesh side down, into batter in spoke pattern around outer rim and center of cake, placing close together. Mix cinnamon and 4 teaspoons sugar in small bowl. Sprinkle over plums.

Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 20 minutes. Run small knife between cake and pan sides to loosen. Invert cake onto platter; remove parchment paper. Place another platter atop cake. Using both hands, hold both platters firmly together and invert cake, plum side up. Cool cake completely. Cut into wedges. Makes 8 servings.

Have a great weekend!

(Edited to add that it was really good, but a little tart (my plums weren't that sweet) and the cake edge dries out easily. The solution to both is to serve it with lots of sweetened whipped cream!)


Anonymous said...

Thanks so much for the recipe. It looks soooo delish.

tlchang said...

Yum! This sounds so yummy! My plum tree, unfortunately, is still quite young (I think I'll get 6 plums from it this year) - but will stay hopeful for the future!

Anonymous said...

How funny to be reading your blog and see my cake! Yep, I wrote that Bon Appetit article and the plum cake is my favorite---I planted a simka plum when my daughter was born and we eat this easy, yummy cake every summer and lots of plum jam the rest of the year.

Anonymous said...

Such a pretty cake! I've got a full tummy now and I would still love to have a slice! It look delicious!