There seems to be an irksome theme in dessert books suggesting that a particular cake or pastry be served “with tea, in the afternoon.” I don’t know who has time to sit around and sip tea in the middle of the day, but I know at least one person who can usually be found foraging in his kitchen in the late afternoon, on the prowl for something to snack on. This cake combines everything I crave: tangy plums, toffee with a bit of salt, and buttery cake. If you do take tea in the afternoon, I’m sure it’d be a fine accompaniment. But I’m happy to enjoy it all by itself, whenever I can.

　　

Ingredients

makes one 9-inch (23-cm) cake; 10 servings

　　

Streusel

1 cup (80 g) sliced unblanched or blanched almonds

　　2 tablespoons (8 g) all-purpose flour

　　1/3 cup (70 g) packed light brown sugar

　　1/2 teaspoon ground cinnamon

　　1/2 teaspoon freshly ground cardamom

　　1 1/2 tablespoons unsalted or salted butter, melted

　　

Cake

1 1/2 cups (210 g) all-purpose flour

　　1/2 teaspoon baking powder

　　1/2 teaspoon baking soda

　　1 1/2 teaspoons freshly ground cardamom

　　1/2 teaspoon ground cinnamon

　　1/2 teaspoon salt

　　1/2 cup (4 ounces/115 g) unsalted butter, at room temperature

　　3/4 cup (150 g) granulated sugar

　　2 large eggs, at room temperature

　　1 teaspoon vanilla extract

　　1/2 cup (125 ml) buttermilk, at room temperature

　　5 medium plums (12 ounces/340 g), halved, pitted, and cut into eighths

　　

Glaze

2 tablespoons (1 ounce/30 g) unsalted or salted butter, cut into pieces

　　3 tablespoons (45 g) dark brown sugar

　　3 tablespoons (45 ml) heavy cream

　　Big pinch of salt

　　1/4 teaspoon vanilla extract

　　

Step 1

Preheat the oven to 350°F (175°C). Butter the bottom and sides of a 9-inch (23-cm) springform pan.

　　

Step 2

To make the streusel, in a medium bowl, combine the sliced almonds, 2 tablespoons (8 g) flour, the light brown sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon cardamom, and 1 1/2 tablespoons melted butter. Toss the mixture with a fork or your fingers until evenly moistened, making sure the almonds are well dispersed. Set aside.

　　

Step 3

To make the cake, in a small bowl, whisk together the 1 1/2 cups (210 g) flour, the baking powder, baking soda, 1 1/2 teaspoons cardamom, 1/2 teaspoon cinnamon, and salt.

　　

Step 4

In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the 1/2 cup (4 ounces/115 g) butter and granulated sugar on medium speed until light and fluffy, 3 to 5 minutes. Add the eggs one at a time, beating until completely incorporated. Stir in half of the flour mixture, followed by the 1 teaspoon vanilla and the buttermilk, and finally, the remaining flour mixture. Mix until just combined.

　　

Step 5

Scrape the batter into the prepared pan and smooth the top. Arrange the plum slices in an even layer on top of the batter and gently press them in. Sprinkle the streusel over the plums.

　　

Step 6

Bake until the top is nicely browned and a toothpick inserted into the center of the cake comes out clean, about 55 minutes. Let cool completely.

　　

Step 7

Run a knife around the sides of the cake to help loosen it from the pan. Release the sides of the springform pan.

　　

Step 8

To make the glaze, in a small saucepan over medium-low heat, melt the 2 tablespoons (1 ounce/30 g) butter with the dark brown sugar, cream, and salt. Increase the heat to medium-high and bring to a boil, then decrease the heat to medium and simmer gently for 1 minute. Remove from the heat and let cool completely. Once cool, stir in the 1/4 teaspoon vanilla. Spoon the glaze over the cake, encouraging some to drip down the sides.

　　

Step 9

Serve slices of the cake warm or at room temperature. Tea alongside is optional.

　　

Storage

Step 10

The cake is best the same day but can be kept at room temperature for up to 4 days well wrapped.

　　

Variation

Step 11

Substitute fresh apricots for the plums. A handful of fresh raspberries can be added with the fruit slices as well.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.