Instructions

1. 1

   . Preheat the oven at 35

2. 2

   Butter and flour a 9-inch spring form pan. In a small bowl, mix the cake flour with the baking powder and salt.

3. 3

   In a bowl of a standing mixer fitted with a paddle, beat the sugar with the almond paste until crumbly.

4. 4

   Add the butter and beat t high speed until light in color and fluffy, about 2 minutes.

5. 5

   Add the eggs, one at the a time, beating until fully incorporated between additions. Beat the vanilla extract and vanilla seeds. Gently fold in the flour mixture until fully incorporated.

6. 6

   Scrape the batter into the prepared pan. Arrange the plums over the top of the batter.

7. 7

   Bake for 1 hour and 5 minutes, or until the cake is deeply golden and a toothpick inserted in the center comes out clean.

8. 8

   Transfer the cake to a rack and let cool for 15 minutes. Run a knife around the edge of the cake and remove the outside ring of the pan.

9. 9

   Let the cake cool for at least 30 minutes longer.

10. 10

    Serve warm or at room temperature topped with crme fraiche and slivered almonds.Make ahead: The cake can be made one day ahead and stored in an airtight container at room temperature.