- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This snack cake catches the eye with its ripe red plums, toasted almonds, and glistening sugary crust, but the tender cake hidden underneath is the real star. The moist cake has tight crumb, but a trio of butter, sour cream, and chunks of thick, sweet almond paste make it exceptionally tender.
Ingredient:
- 1 1/2 cups plus 2 tablespoon granulated sugar, divided
- 1 1/4 cups unsalted butter (10 ounces), softened
- 8 ounces almond paste, at room temperature, crumbled (about 1 cup), divided
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon grated lemon zest plus 2 teaspoons fresh lemon juice, divided
- 4 large eggs
- 1 cup sour cream
- 1 3/4 cups bleached cake flour (such as Swans Down) (about 6 5/8 ounces)
- 1 cup all-purpose flour (about 4 1/4 ounces)
- 4 medium-size red plums, cut into 3/4-inch wedges (about 3 cups)
- Cooking spray
- 1/2 cup sliced almonds (about 1 1/2 ounces)
