This is a wonderful, simple cake that stays very moist thanks to the almond paste. Although this version calls for plums, you can adapt it for every season by substituting blueberries, cooked apple chunks, ripe fuyu persimmons, or other types of stone fruit.
Recipe information
Yield
serves 10 to 12
Ingredients
Preparation
Step 1
Position a rack in the center of the oven and heat to 350°F. Butter and flour a round 9-inch-wide by 2 1/2-inch-tall cake pan and line the bottom with parchment.
Step 2
Split the vanilla bean lengthwise and scrape the seeds from the pod. Transfer the seeds to a medium bowl and add the flour, baking powder, and salt. (To use the pod, place it in a jar and cover with sugar. After infusing for a month, the sugar will take on the vanilla flavor.) Whisk to blend (use your fingers to blend in the vanilla seeds) and set aside.
Step 3
Combine the almond paste and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until the almond paste breaks apart and starts to resemble fresh breadcrumbs, 1 to 2 minutes. Add the butter, increase the mixer speed to medium, and continue to mix until the crumbs start to aggregate into larger clumps, 2 minutes longer. Increase the speed to medium-high and with the motor running, add the eggs, one at a time, beating well after each addition and scraping the bowl as necessary. Add the vanilla extract and mix briefly to blend.
Step 4
Add the flour mixture and mix on low speed until the batter just comes together, about 15 seconds. Remove the bowl from the mixer and gently fold in the plums.
Step 5
Pour the batter into the pan and smooth the top. Bake until the top is dark golden brown and a skewer inserted into the center comes out clean, 65 to 70 minutes.
Step 6
Let cool in the pan for 15 minutes, and then turn out onto a cooling rack. Let cool completely before serving.
