Almond-and-Plum Snack Cake

Servings

12 to 14

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Directions

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Preheat oven to 350°F. Combine 1 1/2 cups sugar, butter, 1/2 cup almond paste, baking powder, salt, and lemon zest in bowl of a food processor. Process until light, creamy, and smooth, about 45 seconds. With processor running, add eggs, 1 at a time, incorporating fully after each addition (mixture should look thick and fluffy). Add sour cream, and process until fully incorporated, about 30 seconds, stopping to scrape bowl as needed.

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Whisk together cake flour and all-purpose flour in a large bowl. Add sugar mixture to flour mixture; whisk just until all dry ingredients are incorporated. Using a rubber spatula, fold batter to thoroughly combine ingredients.

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Toss together plums and lemon juice in a medium bowl; let stand 5 minutes. Line a 13- x 9-inch baking pan with parchment paper; lightly grease with cooking spray. Spread batter in prepared pan, smoothing top with an offset spatula. Sprinkle remaining 1/2 cup crumbled almond paste over batter. Arrange plums over top, and sprinkle with almonds and remaining 2 tablespoons sugar.

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Bake cake in preheated oven until lightly browned and a wooden pick inserted in center comes out clean, 45 to 50 minutes. Transfer cake in pan to a wire rack, and let cool completely, about 2 hours

Notes

<p>Almond paste can be found in the baking aisle of most supermarkets.</p>

Total Time

Hr

3

Min

5

Active Time

Min

20

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Chefs

Miro Uskokovic

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Category

Cake

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