Spiced Plum Streusel Cake with Toffee Glaze
Recipe GLPR53de7c1f7181ca
A tender, aromatic cake studded with fresh plums and topped with a crunchy almond streusel, finished with a rich toffee glaze. Warm spices of cardamom and cinnamon complement the sweet fruit beautifully.
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Ingredients
1 cup sliced almonds
2 tablespoons all-purpose flour
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 1/2 teaspoons ground cardamom
2 tablespoons unsalted butter
3/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup buttermilk, room temperature
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large pinch of kosher salt
5 medium plums, pitted and sliced into eighths
3 tablespoons heavy cream
Directions
Preheat your oven to 350°F. Lightly grease the bottom and sides of a 9-inch springform pan with butter or cooking spray. For the streusel topping, combine the sliced almonds, 2 tablespoons all-purpose flour, 3 tablespoons brown sugar, cinnamon, cardamom, and 2 tablespoons unsalted butter in a medium bowl. Mix with your fingers until the mixture is moist, well-combined, and resembles coarse crumbs. Set the streusel mixture aside.
For the cake batter, whisk together 3/4 cup all-purpose flour (total), baking powder, baking soda, cardamom, cinnamon, and salt in a separate large bowl. Set this dry mixture aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together 2 tablespoons unsalted butter and 3/4 cup granulated sugar on medium-high speed for 3 to 4 minutes, until the mixture is light and fluffy.
Add the room-temperature eggs one at a time to the butter-sugar mixture, mixing on medium speed until each egg is fully incorporated before adding the next. Stir in 1 teaspoon vanilla extract until combined.
Add half of the dry flour mixture to the wet ingredients and mix on low speed until just combined. Scrape down the sides of the bowl, then add the buttermilk and mix until incorporated.
Add the remaining dry flour mixture and mix on low speed until just combined; do not overmix.
Transfer the cake batter to the prepared springform pan, spreading it evenly. Arrange the plum slices in a single, even layer on top of the batter, pressing them in gently.
Distribute the almond streusel mixture evenly over the plums, covering the surface.
Bake for approximately 55 minutes, until the top is golden brown and a wooden toothpick inserted into the center of the cake (avoiding the plums) comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes, then release and remove the springform pan. While the cake cools, prepare the toffee glaze.
In a small skillet over medium heat, melt 2 tablespoons unsalted butter, 3 tablespoons brown sugar, and a large pinch of kosher salt together. Bring the mixture to a gentle boil, then reduce heat to a simmer and cook for 1 minute, stirring occasionally.
Remove the skillet from the heat and let the glaze cool to room temperature, about 5 to 10 minutes. Stir in 3 tablespoons heavy cream and 1 teaspoon vanilla extract until smooth.
Spoon or drizzle the cooled toffee glaze over the top of the cake. Serve the cake warm or at room temperature.
