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Yield: 8 servings
- 9 Tablespoons unsalted butter, at room temperature
- 1 cup plus 1 tablespoon unbleached all-purpose flour
- 12 prune plums, cut in half, pitted
- 1 ¼ cups sugar
- ¼ cup brandy
- 1 teaspoon grated lemon zest
- ½ teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 extra-large eggs, at room temperature
- ¼ cup toasted ground walnuts
Method:
Preheat
the oven to 350°. Grease a 9-inch spring form pan with 1 tablespoon
butter and then dust it with 1 tablespoon flour.
Toss the plums with 2 tablespoons of the sugar and the brandy. Set
aside.
Cream the remaining 8 tablespoons butter in a large bowl with 1
cup of the sugar, the lemon zest, and vanilla until light and fluffy.
Sift the remaining cup of flour, baking powder and salt together
and stir into the creamed butter.
In a separate bowl beat the eggs until they start to foam. Add the
eggs and ground walnuts to the flour and butter mixture. Mix well.
Scrape the batter into the prepared pan. Arrange the plums on top
in rings. Sprinkle with any remaining brandy-sugar syrup and 2 additional
tablespoons of sugar.
Bake for 1 hour, or until the cake is golden brown on top and a
toothpick inserted into the cake (not the plums) comes out clean.
Let cool for 10 minutes before removing the sides of the springform
pan and serving.
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