This easy to make, rustic cake is an ideal way to showcase summer-ripe plums or apricots (or pluots, a plum-apricot hybrid) Try to choose ripe, medium plums that still have a little firmness as soft juicy fruits will make the center of the cake soggy. Italian prune plums are great, too; use the same weight. But since they are small, cut them into halves instead of quarters. Great on its own, or with a dollop of ice cream or whipped cream.
¾ cup (3.75 ounces/90 grams all-purpose flour, plus more for pan
¼ cup (0.75 ounces/28grams) almond flour
½ cup (3.5 ounces/107 grams) white sugar, plus 2 tablespoons for sprinkling
¾ teaspoon baking powder
¼ teaspoon table salt
8 tablespoons (1 stick) salted butter, cut into 1-tablespoon pieces, room temperature
1 large egg, plus 1 large egg yolk
1½ teaspoons vanilla extract
¼ teaspoon almond extract (optional)
1¼ pounds ripe but firm medium plums, quartered and pitted
Powdered sugar, to serve
1. Heat the oven to 325°F with a rack in the middle position. Mist the bottom and sides of a 9-inch springform pan with cooking spray, then dust evenly with flour; tap out the excess.
2. In a stand mixer with the paddle attachment, mix the flour, almond flour, 107 grams (½ cup) of the sugar, the baking powder and salt on low until combined, about 5 seconds. With the mixer running, add the softened butter 1 piece at a time and continue mixing just until the mixture resembles moist sand, 2 to 3 minutes. Add the egg, egg yolk and vanilla. Increase to medium-high and beat until pale and fluffy, about 1 minute, scraping down the bowl as needed.
3. Transfer the batter to the prepared pan and spread in an even layer. Arrange the plum quarters on top of the batter in 2 concentric circles, placing the pieces on their cut sides.
4. Sprinkle with the remaining 2 tablespoons sugar. Bake until golden brown and a skewer inserted at the center comes out clean, 1 to 1¼ hours.
5. Let cool in the pan on a wire rack for 30 minutes, then remove the pan sides. Serve warm or at room temperature, dusted with powdered sugar.