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.
I first baked this almond cake to celebrate a family gathering and it was an instant favorite.
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℉ (175℃). 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 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 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.
- Serve:
- Dust with powdered sugar before serving if desired.
Save to Pinterest This cake has become a family favorite served warm with vanilla ice cream and a light Riesling wine pairing beautifully.
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 soft sweet plum-infused almond cake is a delightful treat that pairs wonderfully with a warm beverage.
Recipe Q&A
- → How do the plum slices affect the cake's flavor?
Macerated plum slices add natural sweetness and moisture, contributing a juicy contrast to the almond cake's tender crumb.
- → What is the role of almond extract in this cake?
The almond extract enhances the nutty aroma and depth, complementing the ground almonds and adding warmth to the overall flavor.
- → Can other fruits be used instead of plums?
Yes, apricots or peaches can substitute plums for a similar juicy sweetness while maintaining the cake's moist texture.
- → What baking pan size is recommended?
A 9-inch round cake pan is ideal to ensure even baking and proper rising of the almond batter with plum topping.
- → How should the cake be served for best taste?
Serving the cake slightly warm enhances the aroma and softness; pairing it with vanilla ice cream or whipped cream adds a creamy balance.
- → Is it possible to add spices to the batter?
A pinch of cinnamon can be added to bring subtle warmth and depth, complementing the plum and almond flavors beautifully.