SPICED PLUM STREUSEL CAKE WITH TOFFEE GLAZE

This is the perfect recipe for this week, when I feel in between summer and fall.  Any cake that uses fresh fruit feels summery to me, but the warm spices and dark glaze feel perfect for a fall cake.
This was pretty good the next day, but like most cakes, best the day of. 
SPICED PLUM STREUSEL CAKE WITH TOFFEE GLAZE
CAKE:
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp freshly grated nutmeg
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup unsalted butter, room temp
3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup buttermilk
5 medium plums, halved, pitted, & cut into eighths (I used 8 small)
STREUSEL:
1 cup sliced almonds
2 T flour
1/3 cup brown sugar
1/2 tsp cinnamon
1/2 tsp freshly grated nutmeg
1 1/2 T butter, melted
GLAZE:
2 T butter, cut in pieces
3 T brown sugar
3 T heavy cream
big pinch of salt
1/4 tsp vanilla
Make the streusel:
Combine all the streusel ingredients in a bowl, tossing with a fork until mixed.  Set aside.
Make the cake:
Combine the butter and sugar with a hand mixer or in a stand mixer with a paddle.
Beat 3-5 minutes, until light and fluffy.  Add eggs one at a time, beating until well mixed.
Mix in the vanilla and buttermilk, then the flour, baking powder, baking soda, nutmeg, cinnamon, and salt.  Mix until well combined.
Butter the bottom and sides of a 9 inch springform pan.  Scrape the batter into the pan and smooth the top with a spatula.  Arrange the sliced plums on top of the batter in an even layer and gently press in.
Sprinkle streusel on top.
Bake at 350 degrees for about 55 minutes, until a toothpick inserted in the center comes out clean.
Cool cake completely.  To release from the pan, run a small knife around the side of pan first.
Make the glaze:
Combine the butter, brown sugar, cream, and salt in a small saucepan and heat over medium high heat and bring to a boil.  As soon as it boils, reduce heat to medium and simmer for 1 minute.
Remove from heat and cool, then stir in vanilla.
Spoon over the cake, letting it drip down the sides.
Serve cake warm or at room temp.
Store leftovers well wrapped at room temp for up to 4 days. (Best day of)
Recipe Source: adapted from Ready For Dessert by David Lebovitz
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Comments

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