Almond Plum Cake with Creme Fraiche

Health score
5%
Almond Plum Cake with Creme Fraiche
45 min.
6
565kcal
100%sweetness
20.44%saltiness
13.8%sourness
12.05%bitterness
13.01%savoriness
34.17%fattiness
0%spiciness

Ingredients

  • oz almond paste 
  • teaspoon double-acting baking powder 
  • 15 grams butter 
  • cup cake flour 
  • servings crème fraîche for serving
  •  eggs at room temperature
  • 1.3 cup granulated sugar 
  • 12 oz plums pitted halved cut into ½ inch wedges
  • 0.3 teaspoon salt 
  •  vanilla pod split for another use
  • teaspoon vanilla extract pure

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • blender
  • toothpicks

Directions

  1. . Preheat the oven at 35
  2. Butter and flour a 9-inch spring form pan. In a small bowl, mix the cake flour with the baking powder and salt.
  3. In a bowl of a standing mixer fitted with a paddle, beat the sugar with the almond paste until crumbly.
  4. Add the butter and beat t high speed until light in color and fluffy, about 2 minutes.
  5. Add the eggs, one at the a time, beating until fully incorporated between additions. Beat the vanilla extract and vanilla seeds. Gently fold in the flour mixture until fully incorporated.
  6. Scrape the batter into the prepared pan. Arrange the plums over the top of the batter.
  7. Bake for 1 hour and 5 minutes, or until the cake is deeply golden and a toothpick inserted in the center comes out clean.
  8. Transfer the cake to a rack and let cool for 15 minutes. Run a knife around the edge of the cake and remove the outside ring of the pan.
  9. Let the cake cool for at least 30 minutes longer.
  10. Serve warm or at room temperature topped with crme fraiche and slivered almonds.Make ahead: The cake can be made one day ahead and stored in an airtight container at room temperature.

Nutrition Facts

Calories565kcal
Protein8.69%
Fat32.77%
Carbs58.54%

Properties

Glycemic Index
52.96
Glycemic Load
41.24
Inflammation Score
-6
Nutrition Score
14.171739130435%

Flavonoids

Cyanidin
3.19mg
Peonidin
0.18mg
Catechin
1.64mg
Epigallocatechin
0.14mg
Epicatechin
1.81mg
Epicatechin 3-gallate
0.43mg
Epigallocatechin 3-gallate
0.23mg
Quercetin
0.51mg
Gallocatechin
0.05mg

Taste

Sweetness:
100%
Saltiness:
20.44%
Sourness:
13.8%
Bitterness:
12.05%
Savoriness:
13.01%
Fattiness:
34.17%
Spiciness:
0%

Nutrients percent of daily need

Calories:565.3kcal
28.27%
Fat:21.08g
32.43%
Saturated Fat:5.05g
31.58%
Carbohydrates:84.75g
28.25%
Net Carbohydrates:81.42g
29.61%
Sugar:63.32g
70.36%
Cholesterol:176.14mg
58.71%
Sodium:254.56mg
11.07%
Alcohol:0.23g
1.27%
Protein:12.58g
25.16%
Vitamin E:6.54mg
43.58%
Selenium:24.29µg
34.69%
Manganese:0.58mg
28.78%
Vitamin B2:0.43mg
25.53%
Phosphorus:250.48mg
25.05%
Magnesium:71.25mg
17.81%
Calcium:156.75mg
15.68%
Folate:62.23µg
15.56%
Copper:0.3mg
15.03%
Fiber:3.34g
13.35%
Vitamin A:570.86IU
11.42%
Iron:1.84mg
10.22%
Zinc:1.48mg
9.85%
Vitamin B5:0.93mg
9.34%
Potassium:321.67mg
9.19%
Vitamin B12:0.42µg
7.02%
Vitamin C:5.54mg
6.71%
Vitamin B6:0.12mg
5.97%
Vitamin D:0.88µg
5.87%
Vitamin B1:0.09mg
5.84%
Vitamin B3:1.1mg
5.48%
Vitamin K:4.18µg
3.98%
Source:Foodista