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 almond cake quickly became a family favorite after I first baked it for a weekend gathering, filling the kitchen with a delightful aroma.
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
- Step 1:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
- Step 2:
- In a small bowl, toss the sliced plums with 1 tablespoon of sugar. Set aside to macerate while you prepare the batter.
- Step 3:
- In a medium bowl, whisk together flour, ground almonds, baking powder, and salt.
- Step 4:
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Step 5:
- Add eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
- Step 6:
- 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.
- Step 7:
- Pour the batter into the prepared pan and smooth the top. Arrange the sugared plum slices evenly over the batter. Sprinkle with sliced almonds.
- Step 8:
- Bake for 38–42 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden.
- Step 9:
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Step 10:
- Dust with powdered sugar before serving, if desired.
Save This cake has been a highlight for family occasions, especially when served warm with vanilla ice cream.
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.
Save 
This plum-infused almond cake is the perfect blend of fruity and nutty flavors to end any meal sweetly.
Recipe Q&A
- → How do I prepare the plums for the topping?
Slice ripe plums and toss them with a tablespoon of granulated sugar to macerate before placing on batter. This enhances their natural sweetness and juiciness.
- → Can I substitute almond meal with another ingredient?
Ground almonds provide moisture and texture, but finely ground hazelnuts or walnuts can be used for a different flavor profile.
- → What baking pan size is recommended?
A 9-inch (23 cm) round pan ensures even baking and the proper cake height for this batter quantity.
- → Is it necessary to use both vanilla and almond extracts?
Both extracts complement each other to deepen the flavor, but you can omit almond extract if preferred, keeping vanilla as the primary aroma.
- → How can I tell when the cake is fully baked?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs, indicating the cake is done.