Served slightly warm, this sweet treat is a yummy way to celebrate summer fruit – delicious Plum & Almond Cake with an almond flour cake batter topped with raspberry brandy sautéed plum halves.

2 tablespoons seedless raspberry jam
3 tablespoons brandy
6 medium plums, sliced in half and pits removed
¾ cup flour, plus more for the pan
6 tablespoons butter, cut into 6 pieces, at room temperature, plus more for the pan
¾ cup sugar, plus more for topping
⅓ cup slivered almonds
½ teaspoon baking powder
¼ teaspoon table salt
2 large eggs
½ teaspoon almond

Cook the raspberry jam and brandy in 10-inch sauté pan over medium heat until reduced to a thick syrup. Place plums cut-side down in syrup. Return skillet to medium heat and cook until plums are softened and a thick syrup is again formed. Remove from the heat and cool the plums in the pan.

Heat the oven to 350˚F. Using butter, grease then flour 9-inch springform pan. Line with parchment and grease and flour the parchment. In a food processor, process the sugar and almonds until the nuts are finely ground. Add flour, baking powder, and salt, and pulse to combine. Add butter and pulse until mixture resembles coarse sand, about ten 1-second pulses. Add eggs and almond extract and then process until smooth, about 5 seconds, scraping bowl once if needed. The batter should be very thick.

Transfer batter to prepared pan and using a spatula, spread the batter evenly to the pan edges and smooth surface. Toss the plums to coat with the syrup, then arrange the plum halves, skin-side down, evenly over surface of batter, pressing into the top of the batter. Sprinkle the surface of the batter with 1-2 tablespoons of sugar. Place in the oven and bake until cake is golden brown and wooden skewer inserted into center comes out with few crumbs attached, about 40 to 50 minutes. Cool in pan on wire rack until just warm. Remove the springform ring and serve.