Rustic Plum Cake

Name: Rustic Plum Cake
Yield: Serves 6 to 8
Ingredients: 2 tablespoons, red currant jelly or seedless raspberry jam; 3 tablespoons, brandy; 1 pound, Italian prune plums (about 10 large or 14 small), halved and pitted (see note above); 3/4 cup, unbleached all-purpose flour (3 3/4 ounces), plus additional for dusting pan; 3/4 cup, sugar (5 1/4 ounces); 1/3 cup, slivered almonds (1 1/2 ounces); 1/2 teaspoon, baking powder; 1/4 teaspoon, table salt; 6 tablespoons, unsalted butter, cut into 6 pieces, softened but still cool; 1 , large egg, room temperature; 1 , large egg yolk, room temperature; 1 teaspoon, vanilla extract; 1/4 teaspoon, almond extract (optional); , Confectioners' sugar for serving

28 comments

Appears in Cook's Illustrated July/August 2007

Desserts or Baked Goods

Fruit

Cakes

Rustic plum cake should be an ideal showcase for summer-ripe plums, but it is often dry and short on fruit flavor.

SERVES6 to 8

TIME1½ hours, plus 50 minutes cooling

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WHY THIS RECIPE WORKS

To get to an easy-to-make plum cake recipe with a hefty plum presence, we settled on a batter in which ground almonds replaced some of the flour, for a moist, rich cake that was strong enough to hold the plums aloft. Although Italian plums ...

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