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Plum and Almond Cake

A delightful dessert that balances the tartness of plums with almond richness, perfect for family gatherings or cozy evenings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups plums, pitted and sliced Fresh or ripe plums are recommended.
  • 1 cup almond flour Can use finely ground oats as a substitute.
  • 1/2 cup all-purpose flour For a gluten-free option, use more almond flour.
  • 1/2 cup sugar Granulated sugar works best.
  • 1/2 cup butter, softened Ensure it is at room temperature.
  • 3 large eggs Room temperature is preferred for better mixing.
  • 1 teaspoon vanilla extract Use pure vanilla for a stronger flavor.
  • 1 teaspoon baking powder Ensure it’s fresh for best rising.
  • 1/4 teaspoon salt Mildly enhances flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a round cake pan with butter and line it with parchment paper.
  2. In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt until well combined. Set aside.
  3. In a large mixing bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy, about 3 to 4 minutes.
  4. Add the eggs one at a time, mixing well after each addition, then add the vanilla extract and mix until smooth.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until combined; do not overmix.
  6. Gently fold in the sliced plums, ensuring an even distribution throughout the batter.
Baking
  1. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  2. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
  1. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
  2. Serve warm or at room temperature, optionally dusted with powdered sugar.

Notes

Store in an airtight container at room temperature for up to 3 days. Refrigerate for 5-7 days or freeze individual slices for up to 3 months. Reheat in the microwave for 20-30 seconds or in the oven at 350°F for about 10 minutes.