Instructions Preheat the oven to 350 degrees. Grease a 9-inch springform pan with vegetable shortening. Cut out a piece of ...

The moist cake has tight crumb, but a trio of butter, sour cream, and chunks of thick, sweet almond paste make it exceptionally tender. Preheat oven to 350°F. Combine 1 1/2 cups sugar ...

You can bake the cake in a springform pan or in a loaf pan, like a pound cake. Made without the plum topping, the cake freezes well. (It is best not to freeze the cake with the fruit, since it ...

In a large bowl, whisk together the flour, almond ... Arrange the plum halves, cut side up, on top. Mix the almonds, 2 tablespoons sugar and butter; dot the topping over the cake.

1.	Grease a 22cm springform cake tin or line with Glad Bake. Pre-heat oven to 180deg.C. 2.	Place all topping ingredients in food processor and process until the mixture resembles coarse ...

Made with thick and sweet almond paste, this moist cake is topped with ripe red plums ... Double down on plums with plum preserves for the filling, or use any fruit preserve of your choice.

In a small bowl, mix the cake flour with the baking powder and salt. In the bowl of a standing mixer fitted with a paddle, beat the sugar with the almond paste until crumbly. Add the butter and ...

3. Almond-Plum Tart Sautéeing plums in Chambord - a black raspberry liqueur - gives the succulent fruit even more sweetness and a slightly boozy edge. Chef Alex Roberts's moist cake is best with ...

Yet somehow, this Cake is right at home anywhere, at any time, for any occasion. Breakfast, brunch, afternoon snack, dessert, backyard BBQ or fancy dinner party. All of them call for Almond Plum Cake.

Beat in lemon zest and almond extract. With mixer on low speed, beat in flour mixture just until blended. Scrape batter into prepared pan and spread evenly. Starting at edge, arrange plum and ...