Completely hand-held, these little cakes avoid having to deal with fork and plate, and are a satisfying finish.
Makes 12 small cakes
Topping
4 tablespoons butter
1/2 cup dark brown sugar
5 to 6 plums, sliced
Cake
1 stick butter (8 tablespoons)
1/2 cup dark brown sugar
1/2 cup sugar
2 large eggs, separated
1-1/2 teaspoons vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/4 cup finely ground almonds (grind 2/3 cup whole almonds in a food processor for 3 minutes, until smooth)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk
Preheat oven to 350 degrees.
For topping, melt butter and sugar in a saucepan, whisking to melt the sugar. In a muffin tin, spoon in about 2 tablespoons of butter per muffin. Arrange the plum slices on top of the butter-sugar mixture.
For cake, cream the butter and sugars until fluffy, about 3 minutes. Add the egg yolks and vanilla. Sift the dry ingredients together and add to wet, alternating with the milk. In a separate bowl, beat the egg whites until firm but not dry. Fold into the cake batter.
Spoon the batter gently on top of the plums in the prepared pan. Put in oven and bake about 25 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
Let rest in pan 30 minutes before removing.
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