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 at family gatherings thanks to its moist texture and delicate flavors.
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.
- Prepare 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 Ingredients:
- 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.
- Optional Dusting:
- Dust with powdered sugar before serving, if desired.
Save Our family loves enjoying this cake fresh from the oven on chilly evenings, often with a scoop of vanilla ice cream.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.
Pairing
A light Riesling or Moscato pairs beautifully with this cake, enhancing the fruity and nutty flavors.
Allergens
Contains eggs, milk (dairy), tree nuts (almonds), and wheat (gluten). Always check ingredient labels if allergies are a concern.
Save 
This plum-infused almond cake is a perfect balance of sweet and nutty flavors that will delight your taste buds every time.
Questions & Answers
- → How do the plums affect the cake's texture?
The juicy plums macerate slightly, adding moistness and a subtle tart contrast to the nutty, tender crumb.
- → Can I substitute the almond meal with another nut flour?
Yes, finely ground hazelnuts or pecans can be used, though they will slightly alter the flavor profile.
- → What is the purpose of adding both vanilla and almond extracts?
Vanilla provides a warm aromatic base, while almond extract enhances the natural nutty flavors, creating depth.
- → Is it necessary to toss the plums in sugar before adding to the batter?
Sugaring plums helps draw out their juices, intensifying their flavor and preventing dryness during baking.
- → What is the best way to store this baked dessert?
Store cooled cake in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
- → Can I add spices to enhance the flavor?
Adding a pinch of cinnamon or nutmeg to the batter complements the plums and almonds nicely.