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Almond Plum Cake with Creme Fraiche

 
One serving costs about $2.77 One serving costs about $2.77

$2.77 per serving

8 people like this recipe

8 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 side dish
spoonacular Score:40%

Spoonacular Score: 40%

 

You can never have too many dessert recipes, so give Almond Plum Cake with Creme Fraiche a try. This recipe makes 6 servings with 566 calories, 13g of protein, and 21g of fat each. For $2.77 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 8 would say it hit the spot. A mixture of vanilla-bean - lengthwise seeds scraped, salt, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 43%. This score is solid. Try Almond Cake with Lemon and Crème Fraîche Glaze, Blueberry-Almond Shortcakes with Crème Fraîche, and Cherry & almond sponge with pistachio crème fraîche for similar recipes.

Ingredients

Servings:
9 oz
9 oz almond paste
almond paste
1 tsp
1 tsp baking powder
baking powder
0.53 oz
0.53 oz butter
butter
1 cup
1 cup cake flour
cake flour
some
some crème fraîche
crème fraîche
6
6  eggs
eggs
1.25 cup
1.25 cup granulated sugar
granulated sugar
12 oz
12 oz plums
plums
0.25 tsps
0.25 tsps salt
salt
1
1  split vanilla bean bean
split vanilla bean bean
1 tsp
1 tsp vanilla extract
vanilla extract
9 oz almond paste
9 oz
almond paste
1 tsp baking powder
1 tsp
baking powder
0.53 oz butter
0.53 oz
butter
1 cup cake flour
1 cup
cake flour
some crème fraîche
some
crème fraîche
6  eggs
6
eggs
1.25 cup granulated sugar
1.25 cup
granulated sugar
12 oz plums
12 oz
plums
0.25 tsps salt
0.25 tsps
salt
1  split vanilla bean bean
1
split vanilla bean bean
1 tsp vanilla extract
1 tsp
vanilla extract

Equipment

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


Instructions

  1. . Preheat the oven at 350. Butter and flour a 9-inch spring form pan. In a small bowl, mix the cake flour with the baking powder and salt.
  2. 2. In a bowl of a standing mixer fitted with a paddle, beat the sugar with the almond paste until crumbly. Add the butter and beat t high speed until light in color and fluffy, about 2 minutes. 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.
  3. 3. Scrape the batter into the prepared pan. Arrange the plums over the top of the batter. Bake for 1 hour and 5 minutes, or until the cake is deeply golden and a toothpick inserted in the center comes out clean.
  4. 4. 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. Let the cake cool for at least 30 minutes longer. Serve warm or at room temperature topped with crme fraiche and slivered almonds.
  5. Make ahead: The cake can be made one day ahead and stored in an airtight container at room temperature.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.77
Ingredient
9 ounces almond paste
1 teaspoon baking powder
15 grams butter
1 cup cake flour
some crème fraîche
6 eggs
1.25 cups granulated sugar
12 ounces plums
1 split vanilla bean bean
1 teaspoon vanilla extract
Price
$6.01
$0.03
$0.13
$0.49
$1.29
$1.44
$0.34
$1.50
$5.09
$0.30
$16.63

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're allergic to peanuts or nuts, you can substitute sunflower butter for nut butters in many recipes.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

Disclaimer

Nutritional Information

Quickview
565k Calories
12g Protein
21g Total Fat
84g Carbs
5% Health Score
Limit These
Calories
565k
28%

Fat
21g
32%

  Saturated Fat
5g
33%

Carbohydrates
84g
28%

  Sugar
63g
70%

Cholesterol
175mg
58%

Sodium
192mg
8%

Alcohol
0.23g
1%

Get Enough Of These
Protein
12g
25%

Vitamin E
6mg
44%

Selenium
24µg
35%

Manganese
0.58mg
29%

Phosphorus
286mg
29%

Vitamin B2
0.43mg
26%

Magnesium
71mg
18%

Folate
62µg
16%

Copper
0.3mg
15%

Calcium
147mg
15%

Fiber
3g
13%

Vitamin A
570IU
11%

Potassium
390mg
11%

Iron
1mg
10%

Zinc
1mg
10%

Vitamin B5
0.93mg
9%

Vitamin B12
0.43µg
7%

Vitamin C
5mg
7%

Vitamin D
0.97µg
6%

Vitamin B6
0.12mg
6%

Vitamin B1
0.09mg
6%

Vitamin B3
1mg
6%

Vitamin K
4µg
4%

covered percent of daily need

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