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 has become a favorite in my family for cozy evenings and special occasions alike.
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:
- 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
- Combine Dry Ingredients:
- In a medium bowl, whisk together flour, ground almonds, baking powder, and salt
- Beat 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
- Mix Batter:
- 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:
- 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
- Finish:
- Dust with powdered sugar before serving, if desired
Save to Pinterest My family loves gathering around this cake fresh from the oven, making every bite a warm memory.
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 to Pinterest 
This plum-infused almond cake is a delightful treat that combines fresh fruit with nutty flavors in every bite.
Recipe Questions
- → How do I prepare the plums for this cake?
Slice and toss ripe plums with a little granulated sugar to macerate them, enhancing their natural sweetness and juiciness before layering them on the batter.
- → What gives the cake its tender texture?
The combination of ground almonds with all-purpose flour, along with softened butter and eggs, creates a moist and tender crumb, complemented by milk and vanilla extracts.
- → Can I substitute the plums with other fruits?
Yes, apricots or peaches work well as alternatives, especially when in season, offering a similar juicy and aromatic quality.
- → Is the almond flavor strong in this cake?
The almond extract and finely ground almonds provide a subtle yet distinct almond aroma that balances well with the sweetness of the plums.
- → What is the best way to serve this cake?
Serve slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream for a comforting dessert experience.
- → How should I store leftover cake?
Keep leftovers covered at room temperature for up to two days, or refrigerate in an airtight container for up to four days to maintain freshness.