Save to Pinterest 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 family favorite for its moist texture and delightful plum flavor that reminds me of cozy autumn afternoons baking with my grandmother.
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
- Preheat oven:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
- Prepare plums:
- In a small bowl, toss the sliced plums with 1 tablespoon of sugar. Set aside to macerate while you prepare the batter.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, ground almonds, baking powder, and salt.
- Cream butter and sugar:
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add eggs and extracts:
- Add eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
- Combine ingredients:
- 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.
- Assemble cake:
- Pour the batter into the prepared pan and smooth the top. Arrange the sugared plum slices evenly over the batter. Sprinkle with sliced almonds.
- Bake:
- Bake for 38 42 minutes or until a toothpick inserted into the center comes out clean and the cake is golden.
- Cool:
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Optional topping:
- Dust with powdered sugar before serving if desired.
Save to Pinterest Serving this cake warm with vanilla ice cream brings back cherished family moments during holiday gatherings.
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
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This plum-infused almond cake is a simple yet elegant dessert that’s sure to impress even novice bakers.
Recipe Q&A
- → What type of almonds are used in this cake?
Finely ground almonds, also known as almond meal, are mixed into the batter for moistness and nutty flavor.
- → Can other fruits be used instead of plums?
Yes, apricots or peaches make excellent alternatives, especially when in season, offering similar sweetness and moisture.
- → How do I ensure the cake stays moist?
Using almond meal and incorporating milk while mixing gently helps maintain a tender crumb and moist texture.
- → What’s the best way to prepare the plums?
Sliced plums are tossed with a bit of sugar and allowed to macerate, which enhances their natural sweetness before baking.
- → Is there a recommended baking temperature and time?
Bake at 350°F (175°C) for about 38 to 42 minutes until golden and a toothpick comes out clean.