Plum Cake

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5 from 4 votes

Anybody can make this rustic, no-fuss Plum Cake with a crisp, sugary crust and tender almond scented cake.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Keyword: cake, dessert, plum

Servings:

Calories: 343kcal

Author: Tricia

Ingredients

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

Instructions

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

Notes

Store cake sealed or covered at room temperature for up to 3 days. Freeze cake in an airtight container for up to 3 months

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition