BEST Almond Plum Cake!

I am sorry I am posting this so late in the season......I hope you can still find those perfect September little plums.

Not sure of the variety I used here, because they were local and unfamiliar to me.

A great tip is to pit those annoying small plums with an apple corer.  Makes life so much easier.  ;)

I swear, this is the BEST plum cake.   Even better than the NY Times viral one that everyone makes in September.

The original recipe is from my friend Domenica Marchetti's Rustic Italian Williams Sonoma book.....and changed a bit by my other friend Marie from Proud Italian Cook.

Now, I, Stacey, made a version with my own substitutions.  

That's what cooking and baking is all about.   Use ingredients that you have, and don't be scared to try some different variations.

Marie used half & half, which I didn't have, so I subbed in sour cream with some whole milk.  
Perfection.

I used vegetable oil, and this cake is MOIST!  (I don't care if you hate that word), and increased the sugar amount to 1 cup.

It was delicious with some honey yogurt.

Here is how I made it:

BEST Almond Plum Cake:

1/2 cup vegetable oil

1 cup flour

1/2 cup almond flour

2 tsp baking powder

1 egg

1/2 cup sour cream, thinned with some whole milk

zest and juice of a small lemon

1 cup sugar

1/4 tsp almond extract

7 small plums (Santa Rosa, or Stanley Prune variety), cut in half

Topping:

2 tbsp room temp butter

1/4 cup of sliced almonds

2 tbsp turbinado sugar

Preheat oven to 375F.

Butter an 8" springform cake pan.  If you don't have one, go buy one already.

Mix everything up in a large bowl, like any cake batter.

Pour into the greased cake pan.

Place the sliced plums, flesh side up into the batter.

Make the streusel:   

In a small bowl, mix the almonds with the room temp butter and turbinado sugar.

Place blobs of this streusel (I used my fingers) on top of the plums.

You are ready to bake. 

My cake took about 55 minutes to fully cook, but check it after 50 minute mark (I used an 8" cake pan).

Let cool 15 minutes, then run a knife around the edges and release the spring.

This cake is just fantastic.

Go get some plums, which are disappearing soon.......

xo