Alsatian Plum Cake

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

3 g
18 mg
24 g
7 g
1 g
53 mg

Frangipane Paste
¼ cup almond paste
2 Tbsp melted butter
2 Tbsp nonfat sour cream
4 Tbsp cane sugar
1 lg whole egg
¾ tsp pure vanilla extract
¼ cup all-purpose flour

3 fresh plums
2 Tbsp brown sugar, packed

Apricots can be substituted for plums.
  1. Preheat oven to 350F.
  2. In a medium bowl, cream together almond paste, butter and sour cream. Scrape down sides. Stir in egg and vanilla. Gradually stir in flour and sugar. Set aside.
  3. Cut plums in half and remove pits.
  4. Spray 6 4-ounce ramekins or aluminum cups lightly with canola oil spray.  Scoop 3 tablespoons of almond paste mixture into each ramekin. Place ½ of plum in center of paste, cut side down and sprinkle with 1 teaspoon brown sugar.
  5. Bake for 30 to 35 minutes, or until plum is soft and a toothpick inserted in the cake comes out clean.
Apricots can be substituted for plums.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.