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Almond-Plum Cake With Crème Fraîche

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dessert vegetarian carnaval thanksgiving

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Ingredients

1 cup cake flour

1 teaspoon baking powder

1/4 teaspoon salt

1 1/4 cups granulated sugar

1 cup almond paste (9 ounces)

6 tablespoons unsalted butter, at room temperature

6 eggs, at room temperature

1 teaspoon pure vanilla extract

1 vanilla bean—split lengthwise, seeds scraped, pod reserved for another use

3 large plums (12 ounces)—halved, pitted and cut into 1/2-inch wedges

Crème fraîche for serving

Slivered almonds for serving

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