Indulge in the rustic elegance of our Almond Plum Cake, a tender, golden sponge laced with ground almonds and studded with juicy, caramelized plums.
Each slice offers a delicate balance of nutty depth and fruity brightness, making it the perfect dessert for late summer or early autumn. Served with a generous dollop of cool, tangy crème fraîche, this cake transforms into a luxurious treat — simple, sophisticated, and irresistibly moreish.
The beauty of this cake lies in its contrast — the soft crumb of almond-rich batter against the burst of sweet-tart plums, their juices seeping into the cake as it bakes to perfection. A spoonful of crème fraîche adds just the right touch of tang and creaminess, cutting through the sweetness and rounding out each bite.
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Whether served warm for dessert or enjoyed with a cup of coffee in the afternoon, this cake celebrates simple ingredients coming together in harmony.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Unbleached all-purpose flour– to create this fantastic batter for your plum dessert.
Baking powder – your rising ingredient
Salt – every cake needs some salt to balance the sweetness and help the baking powder rise
Sugar – adds a layer of sweetness to your plum cake.
Almond paste – I am addicted to almond paste and all my desserts have it lately. A not to skip ingredient.
Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it changes the flavor.
Eggs – at room temperature
Vanilla extract and Vanilla beans – heaven in a sentence. There is nothing nicer than vanilla in deserts: light and amazing sought-after flavor.
Plums – all the same size, at least as much as possible. They taste amazing and ensure that they are free of bruising or marks. Plump but not overdue
Almond slivers – give that fantastic flavor to this cake.
Equipment Needed
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Springform 9-inch
Mixing bowls
KitchenAid standing mixer
Cooling rack
Cake serving plate
The crème fraiche topping is just a must, as it binds all the rich flavors together.
Do not let this cake intimidate you, it is so easy to put together and so delicious, but most of all, you do not want to miss out.
If you enjoy this delicious Almond Plum Cake with Crème Fraiche recipe, look at my other recipes.
Almond Plum Cake with Crème Fraiche
Ingredients
- 1 cup unbleached all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1¼ cup sugar
- 1 cup almond paste
- 6 tablespoons unsalted butter, room temperature
- 6 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 vanilla bean, split lengthwise seeds scraped v
- 3 large plums, pitted and cut into 1/2 inch wedges
- almond slivers
Instructions
- Preheat the oven at 350°.
- Butter and flour a 9-inch spring form pan. In a small bowl, mix the cake flour with the baking powder and salt.
- In a bowl of a standing mixer fitted with a paddle, beat the sugar with the almond paste until crumbly. Add the butter and beat t high speed until light in color and fluffy, about 2 minutes. Add the eggs, one at the a time, beating until fully incorporated between additions. Beat the vanilla extract and vanilla seeds. Gently fold in the flour mixture until fully incorporated.
- Scrape the batter into the prepared pan. Arrange the plums over the top of the batter. Bake for 1 hour and 5 minutes, or until the cake is deeply golden and a toothpick inserted in the center comes out clean.
- Transfer the cake to a rack and let cool for 15 minutes. Run a knife around the edge of the cake and remove the outside ring of the pan. Let the cake cool for at least 30 minutes longer. Serve warm or at room temperature topped with crème fraiche and slivered almonds.
- Make ahead: The cake can be made one day ahead and stored in an airtight container at room temperature.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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