Italian Plum And Almond Cake

Ingredients

• 3 cups pitted, quartered Italian prune plums, about 1 1/2 pounds
• ¼ cup crushed Amaretto cookies
• 1 cup sugar
• 1 cup flour
• ½ teaspoon baking powder
• Pinch of salt
• 12 tablespoons sweet butter, at room temperature
• 4 eggs
• ¾ cup finely ground blanched almonds
• ½ teaspoon almond extract

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    597 calories; 24 grams fat; 12 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 93 grams carbohydrates; 7 grams dietary fiber; 57 grams sugars; 8 grams protein; 138 milligrams cholesterol; 99 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Preheat oven to 350 degrees. Butter and flour a nine-inch springform cake pan.
2. Toss the plums into a bowl with the Amaretto cookie crumbs and one-fourth cup of the sugar and set aside.
3. Sift together flour, baking powder and salt. Set aside. Cream the butter and remaining sugar until very light and fluffy. Beat in the eggs one at a time. Stir in the ground almonds and almond extract until just incorporated into the batter. Fold in the flour mixture. Spread the batter in the pan.
4. Arrange the plums on top of the batter. Bake 40 minutes. Allow to cool to room temperature before removing the cake from the pan.
5. If desired, whipped cream or ice cream can be served on the side.