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.
This almond cake has become a family favorite especially during the holiday season it never fails to impress guests with its subtle sweetness and moist texture
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 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.
- Optional Dusting:
- Dust with powdered sugar before serving, if desired.
Save to Pinterest Serving this cake warm with a scoop of vanilla ice cream has created many wonderful family moments and celebrations
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 (per serving)
Calories 285, Total Fat 14 g, Carbohydrates 35 g, Protein 5 g
Save to Pinterest This cake is a beautiful blend of tender crumb and fruity freshness, perfect for sharing or treating yourself
Recipe FAQs
- → How do I prepare the plums for the cake?
Slice ripe plums and toss them with granulated sugar to macerate before placing them atop the batter, adding a sweet and juicy layer.
- → Can I substitute the plums with other fruits?
Yes, apricots or peaches work well as alternatives and bring a similar sweetness and texture to the cake.
- → What is the best way to ensure the cake is moist?
Carefully folding the dry ingredients into the wet and avoiding overmixing helps maintain tenderness and moisture.
- → Are there any tips for enhancing the flavor?
Adding a pinch of cinnamon to the batter provides a warm spice note that complements the plums and almonds.
- → What tools are recommended for baking this cake?
A 9-inch round pan, electric mixer or whisk, mixing bowls, rubber spatula, wire rack, and parchment paper are ideal for best results.