These individual marzipan-like cakes make portion control painless.
Preheat oven to 350°F. Lightly spray six 4-ounce ramekins with cooking spray. In a medium bowl, mix together butter, almond paste, and sour cream.
Scrape down sides of bowl and stir in egg and vanilla. Gradually stir in flour and evaporated cane juice.
Scoop 3 tablespoons batter into each ramekin. Place a plum half in center of batter, cut side up, and top with 1 teaspoon brown sugar.
Bake for 30 to 35 minutes or until plum is soft and a toothpick inserted in the cake comes out clean.