Almond Brown Butter Cake With Plums

The scent of browned butter, with its rich, nutty aroma, always transports me back to my grandmother’s kitchen. She had a knack for transforming simple ingredients into something extraordinary. I remember one autumn afternoon, the air crisp and the leaves ablaze, she baked a cake very similar to this one. The plums, sourced fresh from her garden, added a touch of tartness that perfectly complemented the cake’s delicate almond flavor. That memory, etched in my mind, makes this Almond Brown Butter Cake with Plums more than just a recipe; it’s a taste of home and a reminder of the love that goes into every homemade creation.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8
• Yield: 1 cake
• Dietary Type: Vegetarian

Ingredients

• 12 tablespoons unsalted butter, plus melted butter for the pan
• 1/2 cup all-purpose flour
• 1 1/3 cups powdered sugar
• 1/2 cup unskinned almonds, toasted and ground
• 4 large egg whites, at room temperature
• 1/4 teaspoon salt
• 1/4 teaspoon almond extract
• 1/2 lb ripe plums, firm, sliced in eighths
• 1/4 cup sliced almonds
• powdered sugar (to garnish)

Equipment Needed

• 8-inch cake pan
• Parchment paper
• Fine mesh strainer
• Cheesecloth or coffee filter
• Electric mixer
• Mixing bowls

Instructions

1. Preheat the oven to 350°F (175°C) and position a rack in the middle.
2. Grease an 8-inch cake pan with melted butter, then line the bottom with a round of parchment paper. Brush the parchment paper with a little more melted butter. This ensures the cake releases cleanly.
3. In a saucepan over medium heat, cook the butter until the solids settle to the bottom and the butter turns a deep tawny brown, with a fragrant, nutty aroma. This typically takes about 8 to 10 minutes. Watch it carefully to prevent burning. The browned butter is crucial for the cake’s distinctive flavor.
4. Immediately pour the browned butter through a fine mesh strainer lined with cheesecloth or a coffee filter into a heatproof bowl. This step removes any burnt milk solids, leaving you with pure, flavorful brown butter. Let it cool slightly.
5. In a medium bowl, sift together the flour and powdered sugar. Then, add the ground almonds and whisk to combine thoroughly.
6. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and salt until they form stiff peaks. Be sure the bowl and whisk are clean and grease-free for optimal volume. Room temperature egg whites will whip more easily.
7. Gently add the flour mixture to the whipped egg whites in a steady stream, mixing until just smooth. Be careful not to overmix; overmixing can develop the gluten in the flour, resulting in a tough cake.
8. Add the slightly cooled brown butter and the almond extract to the batter. Mix until just combined. Again, be gentle to avoid deflating the egg whites.
9. Pour the batter into the prepared cake pan.
10. Arrange the plum slices in a circular pattern on top of the batter. You can overlap them slightly for a beautiful presentation.
11. Sprinkle the sliced almonds evenly over the plums.
12. Bake in the preheated oven until the top is golden brown and the sides of the cake have pulled away slightly from the pan, about 45 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
13. Cool the cake completely in the pan before inverting it onto a serving plate.
14. Just before serving, sift a little powdered sugar over the top for an elegant finishing touch.

Expert Tips & Tricks

• Browning the Butter: The key to this cake is perfectly browned butter. Watch it carefully; it goes from browned to burnt very quickly. The aroma will be your guide – look for a rich, nutty scent.
• Ground Almonds: Freshly ground almonds have the best flavor. Grind them yourself using a food processor or spice grinder. Be careful not to over-process them into almond butter.
• Egg Whites: Ensure your egg whites are at room temperature for optimal volume when whipping. Also, make sure your mixing bowl and whisk are completely clean and free of any grease. A tiny bit of fat can prevent the egg whites from whipping properly.
• Preventing a Soggy Cake: Cooling the browned butter slightly before adding it to the batter helps prevent the cake from becoming soggy.
• Checking for Doneness: If the top of the cake is browning too quickly, tent it loosely with foil during the last 15 minutes of baking.

Serving & Storage Suggestions

This Almond Brown Butter Cake with Plums is best served at room temperature. It’s delicious on its own, or you can serve it with a dollop of lightly sweetened whipped cream, a scoop of vanilla ice cream, or a drizzle of honey. Leftovers can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	349 kcal	17%
Total Fat	23.5g	36%
Saturated Fat	11.4g	57%
Cholesterol	45.8mg	15%
Sodium	132mg	6%
Total Carbohydrate	31.5g	10%
Dietary Fiber	2g	7%
Sugars	23.1g	46%
Protein	5.5g	11%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Cherries: As the original recipe suggests, substitute 1/2 pound of pitted, whole fresh cherries in place of the plums for a delightful variation.
• Peaches or Nectarines: These stone fruits are also excellent substitutes for plums, especially during their peak season.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend for a gluten-free version. Be sure to choose a blend that contains xanthan gum or add 1/4 teaspoon xanthan gum for a better texture.
• Spices: Add a pinch of cinnamon, cardamom, or nutmeg to the flour mixture for a warm, spiced flavor.
• Citrus Zest: Add the zest of an orange or lemon to the batter for a bright, citrusy note.

FAQs (Frequently Asked Questions)

Q: Can I use store-bought almond flour instead of grinding my own almonds?
A: Yes, you can use store-bought almond flour. However, freshly ground almonds have a more intense flavor and create a slightly coarser texture that’s very appealing.

Q: Can I make this cake ahead of time?
A: Absolutely! The cake can be made a day or two in advance. Store it at room temperature, wrapped tightly in plastic wrap.

Q: How do I prevent the plums from sinking to the bottom of the cake?
A: Coating the plum slices lightly in flour before arranging them on the batter can help prevent them from sinking. Also, ensure your batter is not too thin.

Q: My cake is browning too quickly. What should I do?
A: If the top of the cake is browning too quickly, tent it loosely with foil during the last 15 minutes of baking.

Q: Can I freeze this cake?
A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

Final Thoughts

This Almond Brown Butter Cake with Plums is a truly special treat, perfect for any occasion. The combination of nutty brown butter, fragrant almonds, and juicy plums creates a symphony of flavors that will delight your taste buds. Don’t be intimidated by the browning butter process; with a little patience and attention, you’ll be rewarded with a cake that’s both beautiful and delicious. So, gather your ingredients, preheat your oven, and prepare to create a memory that will last a lifetime. I encourage you to try this recipe and share your feedback. Perhaps pair it with a glass of dessert wine or a cup of freshly brewed coffee for the perfect ending to a meal. Happy baking!