Indian Summer Almond Plum Cake is part of the “FAIRIES IN THE FOREST TWILIGHT SOIREE” THEME PARTY.  You can read the party master post by clicking this link:  Fairies in the Forest Twilight Soiree Theme Party   (more details are at the end of this post!)

INDIAN SUMMER ALMOND PLUM CAKE

The end of Summer is nearing, our thoughts are heading toward our Fall season plans, the holidays… my, where did it go?

We’re celebrating the Summer season in all its glory with our Fairies of the Forest Twilight Soiree menu.  It includes two fabulous desserts, this fruity combination of late summer plums and slivered almonds, plus Summer Corn & Blackberry Ice Cream.

I personally love this lightly spiced cake for breakfast too, or a snack… you catch my drift?  This humble cake is great any time of day, at any meal.

PERFECTLY PURPLE PLUMS 

I like to make Indian Summer Almond Plum Cake in a 9″ spring form pan.   This way, it comes out of the pan ready to be set on a platter for your table or buffet. 

If you don’t have one, a round cake pan will work just fine. You’ll just remove the cake from the pan like you normally do.

When setting the quartered plums on the batter, leave enough space between the pieces of plums. You want to allow space for the almond slivers to be evenly scattered between the plums.

Arrange the plums in two concentric circles, the outer and inner circles facing the opposite directions. Here’s a photo of how it should look. 

Indian Summer Almond Plum Cake is one of those recipes that can be made several weeks ahead.  Keep in the freezer, tightly wrapped until needed. 

When I’m designing one of my parties, I always try to plan on having several make-ahead recipes on the menu.  A host should be able to enjoy her party just as much as her guests do!

Since I acquired so many plums, I intend to make several of these beauties.

We’ll be attending several pot-luck get-togethers in the next month or so, and they’ll be perfect.  My mantra when it comes to time spent in the kitchen is, “work smart, not hard”. 

Words to live by… 

 

WHAT GOES WITH INDIAN SUMMER ALMOND PLUM CAKE?

Drum roll please… Summer Corn & Blackberry Ice Cream!

A perfect marriage of sweet summer corn infused ice cream, swirled with a thick blackberry puree and halved fresh berries. 

It’s deliciously different.  Yeah, you’ll need to try this one before corn season is over, don’t you think?

 

INSPIRATION COMES IN MANY FORMS

Even from the color of a basket of  late summer plums.

And that’s exactly where the inspiration for the Fairies in the Forest Twilight Soiree came from.  Perfectly Purple Plums.

I happened to score a big ‘ole basket full of large, ripe plums recently, and was  entranced by their intensely purple color.

As I pondered my strange infatuation, I started envisioning a late summer evening on our lower “tree house” like deck.

Twinkly lights and candles illuminating a magical “Fairies in the Forest” themed evening to celebrate the waning days of summer.  And purple. Lots of different shades of purple.

And that my friends is exactly how my creative juices flow.

 

FAIRIES IN THE FOREST TWILIGHT SOIREE

You’ll want to check out the other “end-of-the-Summer” soiree posts too.  It’s a fabulous way to celebrate a magical “fairy-like” evening with friends and family. 

 

Here’s what you’ll find waiting for you:

• Full menu – Signature Cocktail/2 Appetizers/Cold Buffet/Cake & Ice Cream Dessert
• 3 Fairies in the Forest themed Printable Invitation Designs to choose from
• Table Centerpiece, Napkins and Table Runner DIY Projects
• Fairy Lite Blossom Chandelier DIY Project
• Moss-Framed Menu DIY Project
• Guest Take-Home Party Favors
• Party and Buffet Building Tips/Hacks
• Complete Party Planner

 

Click here to go to the Master Party Post:  Fairies in the Forest Twilight Soiree Theme Party

 

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Indian Summer Almond Plum Cake

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

A late summer treat, the combination of plums, almonds and cinnamon just right with a scoop of Summer Corn & Blackberrry ice cream. A match that becomes a sensory delight in your mouth!

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Ingredients

• 1 1/2 cups AP flour
• 1 1/2 tsp. baking powder
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/2 tsp. salt
• 1/2 cup (8 Tbs.) unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 2 tsp. almond extract
• 1/2 cup milk
• 1 lb. plums, pitted and quartered
• Slivered almonds

Instructions

1. Preheat oven to 350 degrees F. with rack in center of oven.
2. Butter a 9" springform pan or cake pan
3. In a large bowl, combine the flour, baking powder, spices and salt.
4. In a large mixing bowl or your KitchenAid, cream the butter and sugar on a low speed until light and fluffy. Add egg and almond extract and beat until combined.
5. Alternate adding the dry ingredients and milk, beginning with the flour mixture. Beat the batter well to combine between each addition.
6. Pour the thick batter into the prepared pan and smooth top. Arrange plum quarters in two concentric circles, facing opposite directions (see photos). Leave space between pieces and then scatter the almond slivers evenly scattered the plums.
7. Bake for 60-65 minutes, or until golden brown and the center tests done.
8. Cool, remove pan ring and place on serving plate or cake stand.

Notes

This cake freezes beautifully, so it's a perfect make-ahead dessert for a party, or a lovely breakfast for weekend guests.

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 168Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 18mgSodium 173mgCarbohydrates 34gFiber 1gSugar 21gProtein 3g