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 cake quickly became a family favorite, reminding me of warm autumn afternoons spent baking with my loved ones.
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 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.
- Dust and Serve:
- Dust with powdered sugar before serving, if desired.
Save to Pinterest Sharing this cake with my family has created cherished memories and joyful moments that we eagerly repeat every season.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.
Wine Pairings
A light Riesling or Moscato pairs beautifully with this cake, complementing its sweet and tart flavors.
Storage Tips
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Save to Pinterest This almond cake is a wonderful way to enjoy seasonal fruit, bringing warmth and sweetness to any occasion.
Recipe FAQs
- → How do I prepare the plums for the cake?
Slice ripe plums and toss them with a tablespoon of granulated sugar to macerate, which helps release their juices and enhances their natural sweetness.
- → Can I substitute the almond flour in the batter?
Almond flour adds a moist texture and nutty flavor; for best results, use finely ground almonds or almond meal as specified.
- → What is the ideal baking temperature and time?
Bake at 350°F (175°C) for 38 to 42 minutes until the cake is golden and a toothpick comes out clean.
- → Any tips for enhancing the flavor?
Try adding a pinch of cinnamon to the batter or dusting powdered sugar on top for a subtle aromatic boost.
- → How should I serve the cake?
Serve warm with a scoop of vanilla ice cream or whipped cream for added richness and comfort.
- → Are there any recommended drink pairings?
A light Riesling or Moscato complements the cake’s sweet almond and plum flavors beautifully.