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 family favorite whenever plums are in season—it fills the kitchen with a delightful aroma that brings everyone together.
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.
- 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.
- Combine Mixtures:
- 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.
- Finish:
- Dust with powdered sugar before serving, if desired.
Save Enjoying this cake warm with a scoop of vanilla ice cream is a cherished moment that always brings smiles around our table.
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 cake is a perfect blend of fruity sweetness and nutty richness that makes any occasion special.
Recipe FAQ
- → What type of fruit is used in this dish?
Ripe plums are sliced and macerated with sugar to release their juices, adding a natural sweetness and moisture.
- → Can I substitute the plums with other fruits?
Yes, apricots or peaches can be used seasonally for a similar fruity flavor profile.
- → What role do almonds play in this preparation?
Finely ground almonds provide a rich, nutty texture and deepen the aroma of the cake.
- → How does the vanilla enhance the flavor?
Vanilla extract adds a warm, fragrant note that complements both the almonds and plums beautifully.
- → What’s the best way to serve this dish?
Serving warm with a scoop of vanilla ice cream or a dollop of whipped cream enhances its comforting character.
- → Are there any suggested wine pairings?
Light sweet wines like Riesling or Moscato complement the almond and plum flavors wonderfully.