Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Foraging with Alexis Nikole Nelson.
In this adaptation of a recipe from the award-winning book “Suqar” by Greg and Lucy Malouf, wedges of sweet-tart fresh plums melt into a rich, buttery cake, the whole thing finished with a nutty brown sugar and spice crumble that complements the plush, tender crumb hiding just beneath. This fruit-forward cake is ideal for a weekend brunch, but special enough to serve as dessert after a summery meal. For prepping the baking pan or dish, we use baking spray, which is a mixture of oil and flour, to help guarantee that slices of the cake are easy to remove for serving. If you don’t have baking spray, butter the pan or dish, dust it with flour, then tap out the excess. Note that if you use a glass or ceramic baking dish rather than a metal pan, the baking times are slightly longer. If you like, dust the cake with powdered sugar just before serving, or spoon on a little whipped cream, gelato or ice cream.
grams (½ cup) sliced almonds
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT