Almond Plum Cake with Almond Crumble-The Little Epicurean

Name: Almond Plum Cake with Almond Crumble-The Little Epicurean
Ingredients: 1 cup all-purpose flour; 3/4 cup almonds, sliced or whole; 3 Tablespoons granulated sugar; 1/2 teaspoon fine sea salt; 1/2 cup unsalted butter, cut into tablespoons, cold; 2 Tablespoons whole milk, cold; 1 large egg yolk; 3/4 cup all-purpose flour; 1/2 cup almond paste*; 1/2 cup light brown sugar, packed; 6 Tablespoons unsalted butter, cut into tablespoons, cold; 1/3 cup roughly chopped almonds; 1 1/2 pounds plums, pitted, sliced into wedges; 1/4 cup granulated sugar; 2 Tablespoons cornstarch; pinch of fine sea salt

"This almond plum cake topped with almond crumble is a sweet and satisfying welcome to autumn baking. Made with an almond shortbread bottom and fresh plums..."

INGREDIENTS

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1 cup all-purpose flour

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3/4 cup almonds, sliced or whole

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3 Tablespoons granulated sugar

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1/2 teaspoon fine sea salt

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1/2 cup unsalted butter, cut into tablespoons, cold

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2 Tablespoons whole milk, cold

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1 large egg yolk

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3/4 cup all-purpose flour

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1/2 cup almond paste*

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1/2 cup light brown sugar, packed

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6 Tablespoons unsalted butter, cut into tablespoons, cold

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1/3 cup roughly chopped almonds

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1 1/2 pounds plums, pitted, sliced into wedges

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1/4 cup granulated sugar

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2 Tablespoons cornstarch

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pinch of fine sea salt

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