Pin to Board 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 our weekend treats, filling the kitchen with a delightful aroma every time we bake it.
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 to Board This cake brings us together every time we bake it and share it warm with vanilla ice cream or whipped cream.
Required Tools
9-inch (23 cm) round cake pan electric mixer or whisk mixing bowls rubber spatula wire rack parchment paper
Nutritional Information
Per serving: Calories 285 Total Fat 14 g Carbohydrates 35 g Protein 5 g
Serving Suggestions
Serve warm with vanilla ice cream or a dollop of whipped cream. A light Riesling or Moscato pairs beautifully with this cake.
Pin to Board 
Enjoy this soft sweet plum-infused almond cake fresh from the oven for the best taste and texture.
Common Questions
- → How do I prepare the plums for the cake?
Slice ripe plums and toss them with granulated sugar to macerate, which enhances their natural sweetness and juiciness before layering them over the batter.
- → Can I substitute other fruits for plums?
Yes, apricots or peaches work well as seasonal alternatives, offering similar sweetness and texture when prepared the same way.
- → What is the best way to achieve a tender crumb?
Using a combination of all-purpose flour and finely ground almonds, along with softened butter and careful mixing, ensures a tender, moist crumb in the final bake.
- → How should the cake be served for best flavor?
Serving warm with a scoop of vanilla ice cream or a dollop of whipped cream enhances the rich almond and plum flavors beautifully.
- → Are there suggested beverage pairings?
Light, fruity white wines like Riesling or Moscato complement the cake’s sweet and nutty notes perfectly.