Fresh Plum Cake

Fresh Plum Cake







Cake



8 to 12 plums, according to the size of the fruits

3/4 cup [150 g] sugar

1/2 cup [115 g] butter, at room temperature

2 eggs

1 teaspoon [5 mL] vanilla

1 1/2 cups [210 g] all-purpose flour

1 teaspoon [5 mL] baking powder

1/4 teaspoon [1 mL] salt

1 cup [250 mL] milk



Topping



2 tablespoons [17.5 g] flour

1/2 cup [125 mL] packed brown sugar

1 teaspoon [5 mL] cinnamon

1/4 cup [60 g] cold butter



Glaze



3/4 cup [190 mL] icing sugar

1/2 teaspoon [2.5 mL] almond extract

1 tablespoon [5 mL] milk







Half, pit then arrange plum hlaves cut side down and close together to cover the bottom of a 9-inch [2.5-L] springform cake pan.

Remove and set aside plum halves.

Lightly butter cake pan.

Into a small bowl, mix together topping flour, brown sugar and cinnamon.

Cut in cold butter until crumbly; set aside.

Preheat oven to 350°F [180°C].

Into a large bowl using an electric beater, beat together cake sugar and butter until fluffy.

Beat in eggs, one at a time, beating well after each addition.

beat in vanilla.

Into a clean bowl, sift and mix together flour, baking powder and salt.

Add to butter mixture, alternately with milk.

Pour batter into prepared cake pan.

Arrange plums, cut side up, on top of batter.

Sprinkle all over with reserved mixed topping ingredients.

Bake into preheated oven for approximately 1 hour, until a wooden pick inserted in the middle comes out clean and cake springs back when lightly touched on top.

Transfer done cake onto a wire rack; leave to cool for 10 minutes.

Meanwhile, into a small bowl, mix together all glaze ingredients until smooth.

Evenly drizzle glaze over top of warm cake.

Run a knife all around cake pan to loosen the cake; remove the sides.

Serve cake warm, or at room temperature.