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Plum Cake with Almonds
Tender almond scented cake topped with tart, juicy plums
We adore rustic, no fuss cakes made with stone fruits and this simple Plum Cake does not disappoint. The cake’s not overly sweet which is one of my favorite perks, but it certainly doesn’t lack flavor!
We’ve topped the thick cake batter with thin slices of fresh, not-too-ripe plums. I like to leave a little space between the plums so the batter envelopes the fruit and forms a crispy sugary crust.
However, feel free to cover the entire cake with sliced plums for an incredibly jammy, fruit packed cake. Seriously, I bet you can’t mess this up! 😉
Since the cake batter is not overly sweet we recommend going a little crazy with plenty of extra sugar on top. This simple step forms the most incredible crispy crust that’s just amazing!
Overview of ingredients
- all-purpose flour
- almond flour or almond meal, or substitute additional AP flour
- baking powder (make sure your leaveners are active by using this simple test)
- baking soda
- buttermilk or substitute sour cream
- vanilla and almond extract
- unsalted butter
- granulated sugar
- firm, ripe fresh plums
- coarse sugar for topping
- sliced almonds (optional topping)
- lightly sweetened whipped cream for serving
- powdered sugar for dusting on top
How to make Plum Cake 🥣
1. Prep the pan and preheat the oven
Preheat your oven to 350 degrees F. Lightly grease and flour a 9-inch springform pan, 9-inch cake pan or a square baking pan. Set aside.
2. Combine the dry ingredients
In a medium bowl whisk together the flour, almond flour, salt, baking powder and baking soda. Set aside.
3. Whisk together the wet ingredients
In a two cup measuring cup with a spout whisk together the buttermilk, vanilla and almond extracts. Set aside.
4. Whip the butter, sugar and eggs
Combine the butter and sugar and beat with an electric mixer until lightened and fluffy, about 3 minutes. With the mixer on medium-low, add the eggs one at a time mixing just until the yolk disappears.
Set the mixer on low and add one-third of the flour mixture. Blend just until incorporated. Add half the buttermilk mixture and beat until combined.
Repeat adding half the remaining flour then all the buttermilk. Finally add all remaining flour and mix lightly until blended.
Scrape down the sides and bottom of the bowl using a spatula. Fold the batter a few times to ensure it’s well blended. The batter should be thick.
5. Add sliced plums
Scoop the batter into the prepared pan and smooth the top. Arrange the plums fanned into groups around the top or cover the entire top with thin sliced plums in concentric circles.
6. Bake ⏲
Sprinkle with coarse sugar and bake for 40 to 45 minutes or until a toothpick comes out with no wet batter. Moist crumbs are good.
Add sliced almonds during the last ten minutes of baking, if using.
Cool for 30 minutes then remove the sides of the springform pan. Transfer to a wire rack to cool or serve slightly warm dusted with powdered sugar and/or a dollop of whipped cream.
❤️ Why we love this Plum Cake Recipe
- The cake is very is easy to make with everyday pantry ingredients.
- If you don’t have buttermilk on hand simply make your own. Add 1 tablespoon of vinegar to a 1 cup measuring cup. Add whole milk to the 1 cup line. Stir and set aside for 5 minutes then proceed with the recipe.
- You can use just a few plums or enough to cover the entire top of the cake, it’s up to you!
- The cake is moist and flavorful and holds up well under the weight of the plums.
- That crispy sugary top is divine!
- Toasted sliced almonds on top add texture and flavor.
- Adding almond flour to the batter helps keep the cake moist and flavorful.
How to serve Plum Cake 🍽
Otherwise, add a dusting of powdered sugar just before serving and enjoy!
All our taste testers went nuts for this almond scented Plum Cake. We know you’re going to love it, too.
Storing Plum Cake
Plum cake is great served cold, at room temperature or slightly warm. Store leftover cooled cake sealed or well covered at room temperature for up to 3 days.
Freezing Plum Cake
If you happen to have leftovers you can Freeze Plum Cake in an airtight container for up to 3 months.
To thaw simply leave in the refrigerator overnight and set out at room temperature about one hour before serving.
Add a fresh dusting of powdered sugar, if desired, and serve!
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- 1 ⅓ cups all-purpose flour (164g)
- ⅓ cup almond flour or additional AP flour (34g)
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ cup buttermilk well shaken (6oz)
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 8 tablespoons unsalted butter room temperature (4oz or 113g)
- ⅔ cup granulated sugar (135g)
- 2 large eggs room temperature
- 3 large firm ripe plums pitted, quartered and sliced thin (or up to 5 plums to completely cover the top)
- 2 tablespoons coarse sugar for topping
- 2 tablespoons sliced almonds optional
- whipped cream and/or powdered sugar for serving
- Preheat oven to 350°F. Lightly grease and flour a 9-inch springform pan or 9-inch square baking pan. Set aside.
- In a medium mixing bowl whisk together the flour, almond flour, salt, baking powder and baking soda. Set aside.
- In a small bowl whisk together the buttermilk, vanilla and almond extracts. Set aside.
- In a large mixing bowl combine the butter and sugar. Beat with an electric mixer until light and fluffy, about 3 minutes. With the mixer on medium-low add the eggs one at a time mixing just until the yolk disappears.
- With the mixer on low the add 1/3 of the flour mixture and blend just until incorporated. Add half the buttermilk and beat until combined. Repeat adding half the remaining flour mixture, then all the buttermilk. Finally add all remaining flour and mix lightly until incorporated. Scrape down the sides and bottom of the bowl using a spatula. Fold the batter a few times to ensure it’s well blended. The batter will be thick.
- Scoop the batter into the prepared pan and smooth the top with a spoon or offset spatula. Fan pieces of plums into groups around the top. You can do as many plums as you wish and even cover the top completely if desired. Sprinkle with coarse sugar and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out with no wet batter. Moist crumbs are okay. Top with sliced almonds about 10 minutes before the cake is due to come out of the oven. Cool in the pan for 30 minutes. Remove the sides and transfer to a wire rack to cool.
- Serve dusted with powdered sugar and/or a dollop of whipped cream
- Store cake sealed or covered at room temperature for up to 3 days. Freeze cake in an airtight container for up to 3 months
Rustic Plum Cake Recipe
This recipe is easy to make, tastes fantastic and can be adjusted to add more plums if desired.
The cake’s not overly sweet which makes it nice for a mid-day snack with a cup of tea. The juicy, ripe plums add a ton of flavor and compliment the buttermilk batter beautifully.
You’ll be pleasantly surprised at the variety of textures in this cake. From the crisp, sugary top to the jammy plums and tender, moist cake, this recipe is a keeper.
More Plum Recipes to try
And finally, who can resist a big bowl of this Fresh Plum Crumble?! Not me 😘