Active Time

　　20 minutes

　　Total Time

　　1 hour, plus cooling

　　

Ingredients

Serves 12

　　

For the cake:

2 sticks plus 2 tablespoons softened butter, plus more for greasing

　　1 1/4 packed cups light-brown sugar

　　1 cup plus 2 tablespoons all-purpose flour

　　2 teaspoons baking powder

　　1/4 teaspoon salt

　　1 cup almond meal

　　1/2 cup sour cream

　　4 eggs, room temperature

　　1/2 teaspoon almond extract

　　

For the fruit:

8-10 firmish ripe plums

　　4 tablespoons light-brown sugar

　　

Step 1

Preheat the oven to 350°F. Use a little butter to grease a 9-inch round springform pan, then line the base with parchment paper. Wrap the base of the pan with aluminum foil.

　　

Step 2

Halve and pit the plums, then cut each half into 3 wedges. Toss them with 4 tablespoons light-brown sugar.

　　

Step 3

Arrange the fruit in the bottom of the pan in neat rings. They must be in a single layer. Make sure you add all the sugar.

　　

Step 4

Put the butter in a mixing bowl with the dry ingredients, sour cream, eggs, and almond extract.

　　

Step 5

Use an electric mixer to beat everything to a smooth, fairly thick cake batter. Spoon the batter on top of the fruit, then smooth the top. Bake until the cake is golden and has risen, 55 minutes to 1 hour. A skewer should come out clean when inserted in the center. Run an icing spatula or table knife around the edge of the pan to loosen the cake, then let cool on a cooling rack.

　　

Step 6

Serve the cake warm. If you need to reheat it, cover it loosely with foil and warm in a low oven for 15 minutes.

　　Reprinted from What to Bake & How to Bake It, by Jane Hornby, Copyright © 2014, published by Phaidon, 2014.