FIG-AND-PLUM CAKE
Put your best fruit forward in this seasonal snack cake that features fresh plums and figs. A buttery crust lays the foundation for a nutty frangipane filling, and the juicy slices caramelize on top. In short? It's satisfaction, squared.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h50m
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square cake pan; line with 2 wide pieces of parchment, leaving a 2-inch overhang on all sides. Butter parchment. Toss fruit with 1/2 cup sugar and 1/4 teaspoon salt; set aside.
- In a food processor, pulse 1 cup all-purpose flour, 1/4 cup sugar, and 1/4 teaspoon salt to combine. Add half of butter and pulse until fine crumbs form. Transfer to prepared cake pan and use floured fingers to press dough evenly into bottom of pan. (If too soft to easily press in, refrigerate 10 minutes.)
- Bake until crust is light golden in color, about 20 minutes; transfer to a wire rack and let cool 15 minutes.
- In food processor, pulse remaining half of butter, 1/2 cup sugar, and 1/2 teaspoon salt with baking powder until combined. Add almond flour, remaining 1/4 cup all-purpose flour, eggs, and almond extract; process until smooth.
- Spread batter evenly over crust. Gently stir fruit to reincorporate sugar mixture and arrange on top of batter (cut-side up). Bake until fruit is bubbling and filling is firm, about 1 hour and 5 minutes. Let cool in pan 15 minutes, then use parchment overhang to lift cake out of pan and transfer to a wire rack. Let cool 1 hour and serve. Cake can be stored in an airtight container up to 2 days.
OPEN-FACED PLUM TART
Provided by Sunny Anderson
Categories dessert
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F.
- Remove pie crust from refrigerator 10 minutes before using to soften slightly. Line a baking sheet with parchment. Unfold pie crust onto baking sheet. Spread fig jam on crust leaving a 2-inch border around the edges. Place plums on top of the jam. Fold edges over leaving the center exposed and press slightly to seal. Brush outside of the pie dough with egg wash and sprinkle with sugar.
- Bake until dough is cooked through and golden, about 45 minutes.
- Serve warm with ice cream.
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