Almond Plum Buckle

Almond Plum Buckle
My quest has begun to make W. an adventurous eater, something that I was not during my childhood years. At 7 months old, he is now sampling solids, and that has me seeking out a variety of organic fruits and veggies to puree for his meals. I have realized that there is lots of different produce I want W. to try that I actually don’t eat myself, so I decided that these first foods for him will be reintroductions for me.

I can’t remember when I tried a plum, but it didn’t have much of an impact on me because I don’t think I have had one since. I whipped up a batch of plums for Will, and they turned out a vibrant deep fuchsia. Inspired, I baked an almond plum buckle. Plum slices were pressed into the top of the nutty cake. It would have been perfect with any stone fruit, but I will definitely make it with plums again. 

Almond Plum Buckle
Almond Plum Buckle

Adapted from Bon Appetit July 2006

Serves 8

Non-stick cooking spray
3/4 cup almond flour
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup plus 4 teaspoons granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3-4 medium plums, halved, pitted and cut into 1/2-inch-thick slices
3/4 teaspoon ground cinnamon
Whipped cream or vanilla ice cream for serving

Preheat the oven to 350 degrees F. Grease a 9-inch diameter cake pan with non-stick cooking spray and line the bottom with parchment.

In a medium bowl, combine the almond flour, all-purpose flour, baking powder and salt.

Using an electric mixer, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time fully incorporating after each addition. Mix in the vanilla extract and almond extract. Add the dry ingredients and stir until just combined.

Transfer the batter to the prepared cake pan and spread into an even layer. Arrange the plums skin side up in a radial pattern in the batter.

Combine the remaining sugar and cinnamon and sprinkle over the top. Bake for 50-60 minutes until a toothpick inserted into the center of the cake comes out clean. Let the cake cool for 20 minutes. Run a pairing knife along the edge and remove from the pan. Let the cake cool completely on a wire rack.

Serve with whipped cream or vanilla ice cream.

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