Almond Brown Butter Cake with Plums

A cake "crunchy on the outside, moist and tender inside" (Everyday Greens Cookbook). And it really is! It is also a good recipe to use your spare egg whites.

Almond Brown Butter Cake with Plums
(Everyday Greens, p. 318)

1 1/2 sticks unsalted butter, plus melted butter for the pan (I've used 1 stick in all)
1/2 cup all-purpose flour
1 1/3 cups powdered sugar
1/2 cup unskinned almonds, toasted and ground (I've used almond meal)
4 large egg whites, at room temperature
1/4 ts salt
1/4 ts pure almond extract
1/2 pound firm, ripe plums, sliced in eights
1/4 cup sliced almonds, lightly roasted (not used this time because I didn't have any, but I'll next time)
powdered sugar for garnish (optional)

1. Preheat the oven to 350F and set the rack to the middle position

2. Brush an 8-inch cake pan with melted butter, line with a round of parchment paper, and brush with a little more butter.

3. Cook the butter over medium heat until the solids settle to the bottom and the butter turns a deep tawny brown and smells nutty, 8 to 10 minutes. Pour through a fine mesh strainer lined with cheesecloth or a coffee filter.

4. Sift the flour and sugar together and add the ground almonds (or the almond meal)

5. Beat the egg whites and salt in the bowl of an electric mixer until they form stiff peaks.

6. Add the flour mixture in a steady stream and mix until smooth.

7. Add the brown butter and the almond extract and mix until just combined.

8. Pour the batter into the pan, arrange the plums in a circular pattern on top, and sprinkle with the sliced almonds.

9. Bake until the top is golden brown and the sides of the cakes have pulled away slightly from the pan, about 45 minutes.

10. Cool the cake in the pan. Sift a little powdered sugar over the top before serving.