With sweet plums, bright lemon zest, nutty almond flour, and rich, creamy Dinner Bell Unsalted Butter, this elegant treat really (ahem) takes the cake when it comes to flavor. Prep is as simple as tossing together some pantry staples, laying slices of striking black plum on top and dusting with powdered sugar. The result is a tea cake that’s sophisticated enough to serve to guests — imagine the oohs and aahs when you pass these around at your book club gathering or a baby shower — or simply to enjoy all by yourself.
How To:
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Preheat the oven to 350°F. Line a muffin tin with paper liners.
- In a small pan over medium heat, melt the butter. Continue to cook the butter, swirling the pan constantly, until the butter turns golden brown and smells nutty, about 5 to 7 minutes. Immediately transfer the butter to a small bowl and allow to cool at room temperature, 5 minutes.
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In a stand mixer fitted with the whisk attachment, beat the egg whites on high speed until soft peaks form, 3 to 4 minutes. Reduce the speed to low and add the almond flour, all-purpose flour, sugar, baking powder, salt, lemon zest, vanilla, and cooled brown butter. Continue to mix on low until the batter is just combined, 2 minutes.
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Remove the mixing bowl from the stand mixer. Using a rubber spatula, fold in the diced plums.
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Spoon ¼ cup of the batter into each muffin cup. Place a black plum slice on top.
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Bake for 14 to 16 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean.
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Transfer the cakes to a wire rack and allow to cool slightly, about 10 minutes.
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Dust with powdered sugar and serve. Leftover tea cakes will keep covered in the refrigerator for up to 3 days.
Recipe adapted from: Sally’s Baking Addiction