Italian Plum Cake with Almond Flour

Instructions:

1. Beat the softened butter and granulated sugar together on medium-high speed until the mixture is pale and fluffy (about 3-4 minutes).
2. Add eggs one at a time, beating well after each addition to ensure the batter doesn't separate. Stir in the vanilla extract.
3. In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
4. Gradually add the dry ingredients to the butter mixture on low speed. Pour in the milk and mix until just combined; do not overmix.
5. Grease a 9-inch springform pan and line the bottom with parchment paper.
6. Pour the batter into the pan and smooth the top with a spatula.
7. Press the plum halves into the batter in concentric circles, cut-side up, ensuring they are snug.
8. Mix the topping sugar and cinnamon, then sprinkle evenly over the fruit.
9. Bake for 65 minutes. Once cooled, optionally glaze with apricot preserves for a professional finish.