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 quickly became a favorite for our family gatherings as the perfect balance of fruit and nutty flavor makes it unforgettable.
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.
- Macerate 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 Wet and Dry:
- 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.
- Prepare Batter:
- 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.
- Serve:
- Dust with powdered sugar before serving, if desired.
Save Sharing this cake with my family has created warm memories and new holiday traditions.
Notes
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
Allergen Information
Contains: Eggs, Milk (Dairy), Tree Nuts (Almonds), Wheat (Gluten). Always check ingredient labels for potential cross-contamination if allergies are a concern.
Save 
This plum-infused almond cake will be your go-to dessert for cozy evenings and special occasions.
Recipe FAQs
- → What type of plums works best?
Ripe, juicy plums with a balance of sweetness and acidity enhance the flavor and soften well during baking.
- → Can I substitute almond meal?
Finely ground almonds provide a moist texture and nutty flavor; alternatively, almond flour can be used with similar results.
- → How to ensure the cake stays moist?
Be careful not to overmix and avoid overbaking. Using both butter and milk helps retain moisture in the crumb.
- → Is it necessary to macerate the plums?
Macerating plums with sugar softens them and releases juices, which enhances flavor and adds moistness to the topping.
- → What are good serving suggestions?
Serving warm with a scoop of vanilla ice cream or a dollop of whipped cream complements the cake’s gentle sweetness and texture.
- → Can I add spices to the batter?
A pinch of cinnamon or warm spices can be added to the batter for extra flavor without overpowering the fruit and almond notes.