Almond Cake

(Serves however many you are willing to share with.)

 This is one of those divinely inspired recipes that just worked out of the experimental gate. It all started with happy chickens in Spring. That means lots of eggs, which are notorious for not freezing well. But you know what does freeze well? Cake. I confess that more of this has gone in my mouth than the freezer but it’s so high protein I excuse myself 😊

You will need a stand mixer.

Preheat oven to 325 F.

• 6 large eggs

• ¾ c granulated sugar

• 1 ts almond flavoring

• ½ ts salt

• 2 c almond flour

Crack the eggs into the bowl of the mixer with the whisk attached. Gradually increase the speed until it is one or two notches below full speed. Leave it here for ten full minutes. The eggs should be frothy and about triple in bulk but go with the timer.

Reduce the speed to a low-medium and gradually sprinkle in the sugar. Once that’s incorporated add the almond flavoring and salt. Then sprinkle in the almond flour and mix until most of the lumps have gone but don’t over mix as this will make the batter deflate.

Pour the batter into an angel food cake pan (or a large spring-form pan) and bake for one hour. An inserted knife should come out clean. Invert the angel food pan to cool and then slide a knife around all edges until the bottom can be removed (with cake). Do the same here and transfer the cake to your favorite plate or stand. Frost as desired – my favorite being a simple almond flavored icing with unsweetened chocolate drizzled over.

Plum Coffee Cake

(generously serves 12)

Preheat oven to 350 degrees F.

½ c butter

1 c sugar

2 large eggs

1 ts vanilla

½ c milk

2 c flour

3 ts baking powder

½ ts salt

12 – 24 Italian plums

Topping:

1/3 c flour

½ c sugar

½ ts cinnamon

¼ c butter

For the cake, blend the butter and sugar together until creamy in a mixer or by hand. Add the eggs and vanilla and incorporate. Stir in the milk and then add the dry ingredients; flour, baking powder, and salt. Beat until the batter is smooth.

This is a farm house version so I’m usually trying to use up plums and therefore go with a larger surface area (2 9 inch cake pans) but the original recipe called for a 8 x 12 baking pan.   Either way, pour the batter into a greased pan.  Halve the plums, removing the pit, and place skin side up in the batter. Since I’m trying to use up the fruit I put them as close together as possible but if you don’t have that luxury then try for two plum halves per serving arranged evenly.

For the topping: stir the dry ingredients together: flour, sugar, cinnamon. Gently mix in the butter with your fingers until just incorporated and the mixture is crumbly. Sprinkle over the batter. Bake for 30 to 45 minutes until a knife comes out clean from the middle.

A note on plums:  Italian plums work for this because they are meatier and don’t have as much liquid (they’re the long, purple ones).  Juicy plums probably won’t work very well.