Fresh or frozen plum can be used in this recipe. Last summer I cut these plums up and sprinkled them with some sugar, then freeze them in a freezer bag and used it in this cake, these frozen plum tastes as good as fresh ones. If you bake for kids, omit brandy/Calvados and use orange /apple juice.
1 stick (4 oz) unsalted butter, softened, divided
1/2 cup packed light brown sugar
2 lbs purple plum, halved, pitted and cut into 1/2 inch thick wedges or 1.25 lbs cut wedges frozen plums
1 ½ cups all-purpose flour
1 cup almond flour
2 teaspoons baking powder
1/2 teaspoon flake sea salt or 1/4 teaspoon fine sea salt
1 cup granulated sugar
1/2 cup milk
1 teaspoons pure vanilla extract
1/4 teaspoons almond extract
2 Tablespoon plum jam or raspberry jam (or 1/2 cup for sweeter taste)
2 Tablespoon Plum brandy or Calvados
- Preheat oven to 350 oF with a rack in lower third position. Line a 10-inch round pan or spring form pan with parchment paper. Coat the top parchment paper with 2 tablespoons melted butter. No need to butter or flour the sides. Sprinkle brown sugar evenly over the butter/ bottom. Arrange the plum wedges in the circles.
- In a medium bowl, whisk flours, baking powder and salt. In a medium bowl, using a handheld mixer, beat egg white until stiff/firm peaks formed. Set aside. Using the same beaters, beat the remaining butter with sugar until fluffy. Beat in egg yolks, one at a time until incorporated. Then beat in vanilla and almond extract. Beat in the dry ingredients in 3 additions, alternating with milk, beginning and ending with flour. Use a large silicone spatula, stir 1/3 egg white into the batter, then fold in the remaining egg whites. Scrape the batter over plums and bake until nicely brown and puffy on the top about 50-55 minutes. A toothpick inserted in the center comes out clean. Run a small knife around the side to detach the side off the pan.
- Let the cake cool in the pan on the wire rack 10-15 minutes. Invert cake onto a serving plate. Peel off the parchment paper. Mix jam and brandy or Calvados in a small bowl and apply over the plum. Serve warm or room temperature.