Almond Brown Butter Cake With Plums Recipes

ALMOND CAKE WITH PLUM SAUCE FILLING AND GINGER BUTTERCREAM

Steps:

• For the plum sauce filling: Combine the plums, sugar, onions, vinegar, soy sauce, brown sugar, ginger, chile flakes and 1/2 cup water in a medium saucepan over medium heat. Bring to a low boil and cook, stirring constantly, until the plums are tender. Remove from the heat and let cool. Once cooled, transfer to a medium bowl, cover, and refrigerate overnight to firm up. (Makes 2 cups.)
• For the almond cake: Preheat the oven to 325 degrees F. Line two 8-inch round cake pans with parchment paper.
• In a stand mixer fitted with the paddle attachment, mix together the flour and eggs on low speed until fluffy. Continuing on low speed, mix in the salt, baking powder, vegetable oil, milk and almond extract until combined. Divide the batter evenly between the two prepared cake pans.
• Bake until a toothpick inserted into the cake comes out crumb-free, 30 to 35 minutes. Let cool to room temperature.
• For the ginger buttercream: In a stand mixer fitted with the paddle attachment, cream the butter and ginger on low speed until fully incorporated and smooth. Gradually mix in the confectioners' sugar until fully blended. Add the salt and milk, and mix on medium speed until the buttercream takes on a light and fluffy texture, about 5 minutes. (Makes 4 cups.)
• Spread the plum sauce on top of the first cake layer. Stack the second cake layer on top. Decorate with the ginger buttercream.

ITALIAN PLUM AND ALMOND CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a nine-inch springform cake pan.
• Toss the plums into a bowl with the Amaretto cookie crumbs and one-fourth cup of the sugar and set aside.
• Sift together flour, baking powder and salt. Set aside. Cream the butter and remaining sugar until very light and fluffy. Beat in the eggs one at a time. Stir in the ground almonds and almond extract until just incorporated into the batter. Fold in the flour mixture. Spread the batter in the pan.
• Arrange the plums on top of the batter. Bake 40 minutes. Allow to cool to room temperature before removing the cake from the pan.
• If desired, whipped cream or ice cream can be served on the side.

ALMOND BROWN BUTTER CAKE WITH PLUMS

Steps:

• Preheat the oven to 350°F and set the oven to the middle position.
• Brush an 8-inch cake pan with melted butter, line with a round of parchment paper, and brush with a little more butter. Cook the butter over medium heat until the solids settle to the bottom and the butter turns a deep tawny brown and smells nutty, 8 to 10 minutes. Pour through a fine mesh strainer lined with cheesecloth or a coffee filter.
• Sift the flour and sugar together and add the ground almonds.
• Beat the egg whites and salt in the bowl of an electric mixer until they form stiff peaks.
• Add the flour mixture in a steady stream and mix until smooth. Add the brown butter and the almond extract and mix until just combined. Pour the batter into the pan, arrange the plums in a circular pattern on top, and sprinkle with the sliced almonds. Bake until the top is golden brown and the sides of the cake have pulled away slightly from the pan, about 45 minutes.
• Cool the cake in the pan. Sift a little powdered sugar over the top before serving.
• Variation: Substitute 1/2 pound pitted, whole fresh cherries in place of the plums.
• To make 12 individual cakes: Brush a muffin tin with melted butter and distribute the batter, fruit, and almonds evenly. Bake until golden brown and cooked through- about 25 minutes.

ALMOND BUTTER CAKE

Steps:

• Combine eggs, extract and 1/4 of the sour cream in a small bowl.
• Cut butter into chunks.
• Put remaining sour cream in another small bowl.
• allow all ingredients to come to room temperature while you prepare a 9" springform pan, line bottom with parchment, grease and flour.
• You can use a 9x2" round pan as well, but it will be a bit more difficult to unmold the cake.
• Toast almonds in a 350 degree F oven for 7-8 minutes, cool then grind fine, (I use a bag and rolling pin)-- if using dry measuring cups be sure to grind first then measure.
• Sift all dry ingredients into the workbowl of your mixer and mix on low speed for 30 seconds to combine.
• Add softened butter and sour cream, mix on low to combine, scrape bowl, beat on medium (med-high for a hand mixer) for 90 seconds.
• This will aerate the cake and give it structure.
• Scrape the bowl down and in two additions add the egg mixture, beating for 20 seconds after each addition.
• Scrape the bowl one last time and give it a couple pulses.
• Pour batter into prepared pan and bake for 40-50 minutes, (rotate pan 180 degrees after 25 mins) a toothpick inserted in the center will come out clean and the top of the cake will spring back when lightly pressed.
• Remove from the oven and cool on a rack for 10 minutes, remove sides of pan and allow to cool to room temperature, about 2 hours.
• Cake can be sliced and filled with chocolate ganache and/or frosted with any butter cream.
• It's delicous slightly warm with just a dusting of powdered sugar too!