Plum Macaroon Cake

August is such a show-off of a month. The end of August, specifically, when stone fruit is at it's peak and the first fall produce is starting to show up is one of the best times to visit the market. Peaches and nectarines tend to hog most of the stone fruit spotlight, but plums certainly have a special place in my kitchen. They come in an outstanding array of shades and shapes, from tiny round Greengages to oblong purple Empress plums, they are all a bit sweet and tart which makes them perfect for baking and preserves.

A week or so ago Pete and I made a trip upstate for a fun film project, and one of the orchards we visited had a small orchard of plum trees, all hitting their peak. Pete spotted these guys, so deep in color they looked almost black in the bright sun (I think they were Damsons, but no one could confirm for sure) and I beelined down the row, knowing they would be perfect for baking. I had already filled up all of my bags and baskets with grapes, raspberries, and early apples so I grabbed as many plums as I could carry in my hands, all while seriously embarrassing myself freaking out about how beautiful they were. Eh, what can you do? Sometimes you just gotta exclaim about pretty little plums as families having a relaxing afternoon picking fruit together side-eye you...

I had bookmarked this cake in Tara's book ages ago, and with my fresh glut of plums I finally had a good excuse to make it. With a crackly coconut macaroon-inspired top, this plum cake has become a new favorite. It is the kind of cake you'll find yourself sneaking a tiny slice of, every time you walk by. It also keeps exceptionally well for a few days on the counter (covered), if you are the kind of person with a little more self control than tiny-slice-stealers like me.  

Plum Macaroon Cake

Makes one 9-inch cake

From Seven Spoons by Tara O'Brady

This cake is sweet, nutty, and perfectly punctuated by wonderfully tart plums. I used tiny purple and red plums, so I just sliced them in half, rather than the sixths that the recipe recommends. Once baked and cooled this cake keeps exceptionally well for a few days on the counter at room temperature, if it lasts that long. 

Cake

1 1/2 cups (190g) all purpose flour

1/2 cup (60g) shredded coconut

2 teaspoons baking powder

1/2 teaspoon fine grain sea salt

1/2 cup (115g) unsalted butter, softened

1 cup (200g) granulated sugar

2 eggs, at room temperature

1/4 teaspoon almond extract

1/4 cup (60ml) milk

about 1 pound (455g) red or purple plums pitted and cut into sixths (or small plums cut in half)

2 tablespoons demerara or granulated sugar

3/4 teaspoon ground cinnamon

Topping

1/4 cup (60g) unsalted butter, softened

3/4 cup (150g) granulated sugar

2 eggs, at room temperature

2 tablespoons (25g) almond meal

seeds scraped from 1 vanilla bean or 2 teaspoons vanilla extract

1/4 teaspoon almond extract

1/2 cup (60 g) shredded coconut

Preheat oven to 350ºF. Grease a 9-inch removable bottom cake pan or springform pan with butter.

To make the cake, whisk the flour, coconut, baking powder, and salt in a bowl. Set this dry mix inside.

In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium-high speed for 5 minutes. Scrape down the sides of the bowl and beat for 2 more minutes. Decrease the speed to medium-low and add the eggs one at a time, beating well after each addition. Add the almond extract and turn the speed down to low.

With the mixer still running, add half the dry ingredients to the wet, followed by all of the milk and then the rest of the dry ingredients. Mix until combined, scraping the bowl once or twice.

Transfer the batter to the prepared pan. Use a spatula to spread the thick batter to the edges of the pan. Stand the plums in rings in the batter, up on their ends. The fruit will shift inward during baking so arrange them nice and close to the edge of the pan, and do not cluster too many at the middle. Combine the demerara sugar and cinnamon in a bowl, then sprinkle across the fruited Stonehenge. Bake for 50 minutes.

While the cake bakes, make the topping. Whisk the butter, sugar, eggs, almond meal, vanilla bean seeds, almond extract, and shredded coconut in a pitcher with a pouring spout. Working quickly, remove the cake from the oven and pour the mixture over the hot cake. Return the cake to the oven and bake until the topping is puffed, evenly golden, and set, 25 to 30 minutes more.

Cool the cake completely, in its pan on a wire rack before serving. Serve as is or dusted with confectioners' sugar. The cake can be kept under a dome or loosely wrapped in its pan at from temperature for 3 days.

Full disclosure guys: I usually find these "hands offering" type photos a little cheesy, but I actually grabbed as many plums as I could and held them like this until I could find a bag, and honestly, how amazing are these colors?!?!?