Free Ready for Dessert by David Lebovitz Page B

sugar
    1 cinnamon stick
    5 whole cloves
    Preheat the oven to 350°F (175°C). Butter the bottom and sides of a 9-inch (23-cm) cake pan and line the bottom with a circle of parchment paper.
    To make the cake, in a food processor fitted with the metal blade or in a blender, pulverize the almonds with the buckwheat flour and baking powder until the almonds are powdery and very finely ground.
    In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and the ½ cup (100 g) sugar on medium speed until very light and fluffy, 3 to 5 minutes. Beat in the vanilla and the egg yolks, one at a time, until combined.
    In a clean, dry bowl and with the whip attachment, whisk the egg whites on low speed until frothy. Add the salt and continue to whisk until the whites begin to hold their shape. Increase the speed to high, gradually add the remaining 6 tablespoons (75 g) sugar, and continue whisking on high speed until the whites form soft, shiny peaks.
    Add the almond-buckwheat mixture to the creamed butter mixture and stir with a rubber spatula to combine. Stir in about one-third of the whipped egg whites (the batter will be thick, but the egg whites will lighten it up). Carefully fold in the remaining egg whites just until incorporated. Don’t overfold.Scrape the batter into the prepared cake pan and bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Let cool completely.
    Run a knife around the sides of the cake to help loosen it from the pan. Invert the cake onto a plate, peel off the parchment paper, and re-invert the cake onto a serving platter.
    To poach the apples, peel them and, using a melon baller ½ inch (1.5 cm) in diameter, scoop out balls. Or, cut the peeled apples into ½-inch (1.5-cm) slices.
    In a small saucepan, warm the cider, ½ cup (100 g) sugar, the cinnamon stick, and cloves. Drop in the apple balls or slices and simmer gently over medium-low heat until the apple pieces are just tender, about 10 minutes. Serve wedges of the cake with the warm poached apples and a spoonful of their syrup.
    STORAGE: The cake will keep for up to 5 days, well wrapped, at room temperature. The poached apples are even better made a day in advance, refrigerated, and rewarmed before serving.
    VARIATION: Instead of the cider-poached apples, you might try serving the cake with orange segments drizzled with Tangerine Butterscotch Sauce or with slices of fresh peaches or nectarines tossed with a bit of sugar.
     
Spiced Plum Streusel Cake with Toffee Glaze
    MAKES ONE 9-INCH (23-CM) CAKE; 10 SERVINGS
    There seems to be an irksome theme in dessert books suggesting that a particular cake or pastry be served “with tea, in the afternoon.” I don’t know who has time to sit around and sip tea in the middle of the day, but I know at least one person who can usually be found foraging in his kitchen in the late afternoon, on the prowl for something to snack on.
    This cake combines everything I crave: tangy plums, toffee with a bit of salt, and buttery cake. If you do take tea in the afternoon, I’m sure it’d be a fine accompaniment. But I’m happy to enjoy it all by itself, whenever I can.
    STREUSEL
    1 cup (80 g) sliced unblanched or blanched almonds
    2 tablespoons (8 g) all-purpose flour
    ⅓ cup (70 g) packed light brown sugar
    ½ teaspoon ground cinnamon
    ½ teaspoon freshly ground cardamom
    1½ tablespoons unsalted or salted butter, melted
    CAKE
    1½ cups (210 g) all-purpose flour
    ½ teaspoon baking powder
    ½ teaspoon baking soda
    1½ teaspoons freshly ground cardamom
    ½ teaspoon ground cinnamon
    ½ teaspoon salt
    ½ cup (4 ounces/115 g) unsalted butter, at room temperature
    ¾ cup (150 g) granulated sugar
    2 large eggs, at room temperature
    1 teaspoon vanilla extract
    ½ cup (125 ml) buttermilk, at room temperature
    5 medium plums (12 ounces/340 g), halved, pitted, and cut into eighths
    GLAZE
    2 tablespoons (1 ounce/30 g) unsalted or salted butter, cut