Rustic Plum Cake

Name: Rustic Plum Cake
Ingredients: 2 tablespoons, red currant jelly or seedless raspberry jam; 3 tablespoons, brandy; 1 pound (454 grams), Italian prune plums (about 10 large or 14 small), halved and pitted (see note above); 3/4 cup, unbleached all-purpose flour (3 3/4 ounces/106 grams), plus additional for dusting pan; 3/4 cup, sugar (5 1/4 ounces/149 grams); 1/3 cup, slivered almonds (1 1/2 ounces/43 grams); 1/2 teaspoon, baking powder; 1/4 teaspoon, table salt; 6 tablespoons, unsalted butter, cut into 6 pieces, softened but still cool; 1 , large egg, room temperature; 1 , large egg yolk, room temperature; 1 teaspoon, vanilla extract; 1/4 teaspoon, almond extract (optional); , Confectioners' sugar for serving

Desserts or Baked Goods
Fruit
Cakes

Appears in Cook's Illustrated July/August 2007

Rustic plum cake should be an ideal showcase for summer-ripe plums, but it is often dry and short on fruit flavor.

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES 6 to 8

TIME 1½ hours, plus 50 minutes cooling

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

Why This Recipe Works

This is a members' feature.