For the Cake: 1 tbsp (1/2 stick) unsalted butter, softened - 1 cup all-purpose flour - 1 cup unblanched whole almonds - 2/3 cup sugar - 1 tsp baking powder - 1 tsp vanilla extract - 2 large eggs - 1/3 cup milk - 4 to 6 ripe plums and 3tbsp sugar: Preheat oven to 350F. Butter a 9-inch round spring-form pan. Process the flour, almonds, sugar and baking powder in the food processor until everything is resembles a flour consistency. Add the vanilla, butter, oil and eggs. Process for a few seconds or until the mixture is smooth. Pour the batter into the prepared pan. Remove the pit from the plums with a sharp knife. Do not cut the plums in half and leave whole. Rinse under cold water and immediately role in 3 tbsp. sugar so the sugar sticks to the plums. Arrange plums on the top of the cake and space them evenly. Push them down into the batter so that the bottom half of each plum is immersed. Place the cake on a cookie sheet and bake for 50 to 60 minutes. Allow to cool in the pan. For the Glaze: 1/2 cup plum jam (use red-currant jelly as an alternative) - 1 tbsp. plum brandy (Amagnac), or substitute with Calvados or Cognac: Mix the jam with the brandy and heat in the microwave until liquid. Mix well and allow to stand for about 10 minutes. When the glaze starts to set, brush the cake with the glaze. Remove from baking pan once the glaze has completely set. Serve with whipped cream or vanilla gelato.
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