Mini Plum and Almond Cakes

Serves 4 mini cakes

• 1⁄2 c butter + 2 T, at room temperature, divided

• 1 c + 2 T sugar, divided

• 1 egg

• 1⁄2 c milk

• Zest and juice from one lemon

• 1⁄8 t almond extract

• 1 t vanilla

• 1 c all-purpose flour

• 1⁄2 c almond flour

• 2 t baking powder

• 1⁄2 t kosher salt

• 7-8 plums or pluots, pitted and quartered

• 1⁄4 c sliced almonds

Preheat oven to 350 degrees. Spray 4 mini springform pans, or one large (8-9-inch) with cooking spray. Set aside.

Combine flour, almond flour, baking powder, and salt in a small bowl. Combine milk, lemon juice and zest, almond extract and vanilla in a measuring cup.

In the bowl of a mixer fitted with the paddle attachment, beat 1⁄2 cup butter and 1 cup sugar until light and fluffy, about 3 minutes. Add the egg and beat to combine. Alternate adding the milk mixture with the dry ingredients. Mix until just combined. Scrape batter into prepared pans.

Arrange the plum quarters on top, about 5-6 quarters per mini springform pan. Make the topping by combining remaining 2 tablespoons of butter and sugar, and the almonds with a fork or your fingers. Sprinkle topping on each cake.

Bake 20-30 minutes, until a cake tester inserted comes out clean. Remove from the oven and let cool 15 minutes.

Serve warm or at room temperature, with vanilla ice cream.