Pin it 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 quickly became a favorite in my family, especially during chilly autumn nights when we crave something sweet but comforting.
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.
Pin it This almond plum cake brings the family together, especially when enjoyed fresh out of the oven with a cup of tea or coffee.
Notes
For extra flavor try adding a pinch of cinnamon to the batter. Substitute apricots or peaches for plums when in season. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. A light Riesling or Moscato pairs beautifully with this cake.
Required Tools
9-inch (23 cm) round cake pan Electric mixer or whisk Mixing bowls Rubber spatula Wire rack Parchment paper
Nutritional Information
Calories 285 Total Fat 14 g Carbohydrates 35 g Protein 5 g
Pin it 
This cake is an ideal comfort dessert, offering fruity sweetness and nutty richness in every bite.
Recipe FAQ
- → How do plums affect the flavor?
Plums add a juicy sweetness and slight tartness that balances the nutty almond base, creating a tender and aromatic dessert.
- → Can I substitute other fruits?
Apricots or peaches can be used as alternatives, offering similar sweetness and moisture for a delightful variation.
- → What is the best way to prepare the batter?
Beat softened butter and sugar until fluffy, then incorporate eggs, extracts, dry ingredients, and milk for a smooth, balanced mixture.
- → How should the cake be baked?
Bake at 350°F (175°C) for 38–42 minutes until golden and a toothpick comes out clean, ensuring a moist crumb.
- → What serving suggestions enhance this cake?
Serve warm with vanilla ice cream, whipped cream, or pair with light wines like Riesling or Moscato for an elevated experience.