Pin It A tender and aromatic almond cake, enriched with juicy plums and a hint of vanilla, perfect for cozy evenings and sweet home bakes.
I've enjoyed baking this cake many times during chilly evenings, filling my home with its inviting scent and delighting my family with every bite.
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.
- 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:
- 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.
- Dust:
- Dust with powdered sugar before serving, if desired.
Pin It This cake always brings my family together, sharing warm moments over its sweet and fragrant flavor.
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.
Pin It This plum-infused almond cake is a delightful treat that combines sweet and nutty flavors perfectly, ideal for sharing and savoring.
Recipe FAQs
- → How do I prepare the plums for the batter?
Slice ripe plums and toss them with granulated sugar to macerate, enhancing their natural sweetness before arranging over the batter.
- → What alternatives can I use for plums?
Apricots or peaches work well as substitutes when plums are out of season, offering a similar juicy texture and flavor.
- → Can I add spices to the batter?
Yes, a pinch of cinnamon added to the batter can enhance the flavor profile without overpowering the fruit and almond notes.
- → What tools are needed to bake this cake?
A 9-inch round cake pan, electric mixer or whisk, mixing bowls, rubber spatula, wire rack, and parchment paper are essential.
- → How is the cake best served?
This cake is delightful served warm, optionally dusted with powdered sugar and paired with vanilla ice cream or whipped cream for added richness.