Little Cakes with a Big Story
These little cakes are called financiers. They are French. I heard they were named for bankers. The cakes are small, like gold bars. I still laugh at that. My cakes are for sharing, not saving!
We are making a plum version today. The fruit sits on top like a jewel. It makes a simple treat feel special. Do you have a food that makes you feel fancy? Tell me about it.
The Magic of Brown Butter
First, we brown the butter. This matters more than you think. It changes the flavor completely. It goes from creamy to nutty and deep. Doesn’t that smell amazing?
You must watch it closely. Stir it until it turns a lovely gold. Then take it off the heat fast. *Fun fact: The French call this “beurre noisette.” That means “hazelnut butter.” It smells just like toasted nuts.
Mixing with Care
Now, mix the dry things. Almond flour, sugar, a bit of regular flour. Then add only the egg whites. This keeps the cakes light. Stir until it is all smooth.
Next, pour in that beautiful brown butter. Stir it gently. The batter will be shiny and thick. This is a quiet step. It lets you slow down. I like that feeling.
A Pretty Plum Topping
Slice a small plum into thin wedges. You only need two slices per cake. Lay them on the batter like little fans. Do not push them down. The batter will puff up around them.
This matters for a pretty look. The fruit bakes right into the top. It gets a bit jammy. Do you like baking with plums? Or would you try another fruit, like apricots?
My Little Tin Story
I use my old mini muffin tin for this. It has a few dark spots. But it works perfectly. The cakes pop out so easily. I’ve had it for twenty years.
Bake them until the edges are dark gold. That color means flavor. A hot tip: flip them onto a rack right away. It keeps them from getting soggy. Let them cool before eating. It’s hard to wait, I know!
Why These Cakes Matter
These cakes are not fussy. They are small, so you can share. They feel like a treat from a bakery. But you made them yourself. That is a wonderful feeling.
They teach you about patience. Browning butter. Waiting for them to cool. Good things take a little time. What is the last thing you baked that made you proud?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 5 tablespoons | Brown the butter until nutty |
| Almond flour | ¾ cup (3 ounces/85 grams) | Finely ground |
| Sugar | ½ cup plus 1 tablespoon (4 ounces/113 grams) | |
| All-purpose flour | 2 tablespoons | |
| Table salt | â…› teaspoon | |
| Egg whites | â…“ cup (3 ounces/85 grams) | From 3 to 4 large eggs |
| Plum | 1 small | Pitted and cut into 6 wedges, then sliced ¼ inch thick |
A Little Cake with a Big Story
Hello, my dear. Let’s make something special today. We are baking Plum Financier Cakes. They sound fancy, don’t they? The name comes from old French bankers. They loved a rich, nutty cake. I think of my own grandpa. He was a farmer, not a banker. But he adored plums from his tree. This recipe mixes that fancy name with a homey fruit. It feels just right. The almond flour makes it tender. The brown butter smells like toasted nuts. Doesn’t that smell amazing? It’s a perfect little bite.
Now, let’s get our hands busy. I’ll walk you through it. Remember, baking is about joy, not perfection. If a plum slice slips, it’s just fine. I still laugh at the time I used a whole apricot by mistake. The cakes were tiny and hidden! It was a funny surprise. So, take a deep breath. We are just having fun in the kitchen together. Are you ready? Let’s begin.
Step 1: First, turn your oven to 375 degrees. Spray your mini muffin tin very well. Now, the magic part. Melt your butter in a pan. Keep stirring it. Watch it foam and turn a lovely golden brown. It will smell like warm, toasted hazelnuts. Pour it into a bowl right away. (My hard-learned tip: Use a light-colored pan. It lets you see the butter color change easily!).
Step 2: Grab another bowl. Whisk the almond flour, sugar, all-purpose flour, and salt. Then, add the egg whites. Stir it all until it’s smooth. No lumps, please. Now, stir in that beautiful brown butter. The batter will be shiny and lovely. Fill each muffin cup halfway. Slice your plum wedge into thin pieces. Place two slices on top of each cake. Just let them rest there. Do you know why we don’t press the fruit in? Share below!
Step 3: Bake for about 14 minutes. Turn the pan halfway through. You’ll know they’re done when the edges are deep gold. This next move is my favorite. Take the hot pan out. Put a wire rack right on top. Then, flip the whole thing over. The little cakes will pop right out. Turn them over to cool. Let them rest for 20 minutes. It’s hard to wait, I know. But it makes them even better.
Cook Time: About 14 minutes
Total Time: 45 minutes
Yield: 24 mini cakes
Category: Dessert, Baking
Your Creative Kitchen Twist
This recipe is like a dear friend. It welcomes little changes. You can make it your own with the seasons. Here are three ideas I love to play with.
Berry Bonanza: Skip the plum. Use raspberries or blueberries instead. Just press a few into each cake.
Citrus Sunshine: Add a teaspoon of lemon zest to the batter. Top with a thin slice of lemon or orange.
Chocolate Chip Hug: Stir a handful of mini chocolate chips into the batter. Everyone loves a chocolate hug.
Which one would you try first? Comment below!
Serving with a Smile
These cakes are wonderful all on their own. But here’s how I like to serve them. Place a few on a pretty plate. Dust them with a little powdered sugar. It looks like a light snowfall. For a real treat, add a dollop of whipped cream. A spoonful of vanilla yogurt is nice, too. It’s creamy and tangy.
What to drink? For a cozy evening, I love a cup of Earl Grey tea. The bergamot flavor dances with the almond. For a special gathering, a glass of sweet dessert wine is lovely. It sips like liquid honey. Which would you choose tonight?
Keeping Your Little Plum Cakes Happy
These little cakes are best the day you bake them. Their tops are so crisp. But I always make a double batch. To store, let them cool completely first. Then tuck them into an airtight container. They will keep on the counter for two days.
You can freeze them for a month, too. I wrap each cake in a little parchment paper. Then I pop them all in a freezer bag. I once forgot a bag in my freezer for weeks. What a happy surprise to find them later!
To reheat, warm them in a 300-degree oven for five minutes. This brings back their lovely texture. Batch cooking like this matters for busy weeks. A homemade treat is always ready for you. Have you ever tried storing it this way? Share below!
Little Cake Troubles and Easy Fixes
First, the butter can burn if you look away. Stir it constantly in the pan. Take it off the heat the second it smells nutty. I remember when I burned my first batch. It taught me to stay right by the stove.
Second, the cakes might stick if your pan isn’t ready. Use that baking spray with flour. It makes all the difference. Third, the plum slices can sink if you push them. Just lay them gently on top of the batter.
Fixing these small issues builds your confidence. You learn how each step affects the final treat. It also ensures every bite tastes perfect. Which of these problems have you run into before?
Your Plum Cake Questions, Answered
Q: Can I make this gluten-free? A: Yes! Swap the all-purpose flour for more almond flour.
Q: Can I make the batter ahead? A: You can mix it and refrigerate for one day.
Q: What if I don’t have a plum? A: A small apricot or a few raspberries work nicely.
Q: Can I make one big cake? A: Pour the batter into a small buttered pan. Bake it a bit longer.
Q: Any optional tips? A: A tiny sprinkle of sliced almonds adds a nice crunch. *Fun fact: The cake is called a “financier” because it looks like a gold bar!* Which tip will you try first?
Bake a Memory, Share a Story
I hope you enjoy baking these sweet little cakes. The smell of brown butter is pure comfort. It always reminds me of my own grandma’s kitchen.
Now I would love to hear from you. Your stories are my favorite thing to read. Have you tried this recipe? Share your experience in the comments!
Happy cooking!
—Grace Ellington.
Plum Financier Cake Recipe
Description
These delicate and nutty mini Plum Financier Cakes feature a browned butter batter topped with fresh, shingled plum slices.
Ingredients
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Generously spray 24-cup mini-muffin tin with baking spray with flour. Melt butter in 10-inch skillet over medium-high heat. Cook, stirring and scraping skillet constantly with rubber spatula, until milk solids are dark golden brown and butter has nutty aroma, 1 to 3 minutes. Immediately transfer butter to heatproof bowl.
- Whisk almond flour, sugar, all-purpose flour, and salt together in second bowl. Add egg whites. Using rubber spatula, stir until combined, mashing any lumps against side of bowl until mixture is smooth. Stir in butter until incorporated. Distribute batter evenly among prepared muffin cups (cups will be about half full). Slice plum wedges crosswise ¼ inch thick. Shingle 2 slices on top of each cake (do not press into batter).
- Bake until edges are well browned and tops are golden, about 14 minutes, rotating tin halfway through baking. Remove muffin tin from oven and immediately invert wire rack on top of tin. Invert rack and tin; carefully remove tin. Turn cakes right side up and let cool for at least 20 minutes before serving.
Notes
- Ensure the butter is browned but not burned for the best nutty flavor. The cakes are best served the same day but can be stored in an airtight container for up to 2 days.