Save A tender and aromatic almond cake, enriched with juicy plums and a hint of vanilla, perfect for cozy evenings and sweet home bakes.
This cake has become a family favorite during the fall season when plums are at their best.
Ingredients
- Fruit: 5 ripe plums, pitted and sliced, 1 tbsp granulated sugar (for plums)
- Cake Batter: 1 1/4 cups (150 g) all-purpose flour, 1 cup (100 g) finely ground almonds (almond meal), 1 1/2 tsp baking powder, 1/2 tsp salt, 3/4 cup (150 g) granulated sugar, 1/2 cup (115 g) unsalted butter, softened, 2 large eggs, at room temperature, 1/2 cup (120 ml) whole milk, at room temperature, 1 tsp pure vanilla extract, 1/2 tsp almond extract
- Topping: 2 tbsp sliced almonds, 1 tbsp powdered sugar (optional for dusting)
Instructions
- Step 1:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
- Step 2:
- In a small bowl, toss the sliced plums with 1 tablespoon of sugar. Set aside to macerate while you prepare the batter.
- Step 3:
- In a medium bowl, whisk together flour, ground almonds, baking powder, and salt.
- Step 4:
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Step 5:
- Add eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
- Step 6:
- Add half of the dry ingredients to the wet mixture, then pour in the milk. Add the remaining dry ingredients and mix until just combined.
- Step 7:
- Pour the batter into the prepared pan and smooth the top. Arrange the sugared plum slices evenly over the batter. Sprinkle with sliced almonds.
- Step 8:
- Bake for 38–42 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden.
- Step 9:
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Step 10:
- Dust with powdered sugar before serving, if desired.
Save This cake is best enjoyed fresh and creates lovely memories when shared with family around the table.
Required Tools
9-inch (23 cm) round cake pan, Electric mixer or whisk, Mixing bowls, Rubber spatula, Wire rack, Parchment paper
Allergen Information
Contains: Eggs, Milk (Dairy), Tree Nuts (Almonds), Wheat (Gluten). Always check ingredient labels for potential cross-contamination if allergies are a concern.
Nutritional Information
Calories: 285, Total Fat: 14 g, Carbohydrates: 35 g, Protein: 5 g per serving
Save 
This plum-infused almond cake is a delightful treat to end any meal with a touch of home comfort.
Saffron Brook Recipe Q&As
- → How should the plums be prepared before baking?
Sliced plums are tossed with granulated sugar and set aside to macerate, which helps release their juices and intensifies sweetness during baking.
- → Can I substitute other fruits for plums?
Yes, apricots or peaches work well as alternatives, adding their own unique flavors while maintaining moisture and texture.
- → What texture will the almond cake have?
The combination of ground almonds and flour creates a tender, moist crumb complemented by a slight crunch from sliced almonds on top.
- → Is there a way to enhance the flavor further?
A pinch of cinnamon added to the batter adds a warm spice note that pairs beautifully with the fruit and nuts.
- → What are recommended serving suggestions?
This cake is delightful served warm with vanilla ice cream or a dollop of whipped cream, enhancing its comforting nature.
- → What type of pan is best for baking this cake?
A 9-inch round pan lined with parchment paper ensures even baking and easy removal after baking.