| Prep: 15 mins | Cook: 40 mins – 45 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 19g | 9g | 37g |
| sugars | fibre | protein | salt |
| 21g | 2g | 6g | 0.3g |
There’s something absolutely enchanting about the Plum and Almond Cake that transports me to late summer afternoons spent by the coast. This recipe has become one of my absolute favorites, not just because it’s a delightful treat, but because it resonates with the flavors and memories that define my culinary journey. The lush sweetness of ripe plums pairs beautifully with the subtle nuttiness of almond, offering a taste experience that’s both comforting and refreshing.
A Nod to Tradition, with a Modern Twist
Growing up in New England has its perks, especially if you’re a fan of fresh, seasonal ingredients. While my expertise lies predominantly in seafood, there’s an undeniable joy in creating a dessert that straddles tradition and innovation. The Plum and Almond Cake honors the timeless allure of fruit-based cakes, much like a classic Mississipi Mud Pie or even a delicate French Tarte Tatin. But this particular recipe brings a unique twist with its almond essence and the texture contrast from the turbinado sugar and sliced almonds.
Nutrition Meets Indulgence
One of the aspects I love most about this cake is how it manages to be indulgent yet somewhat nutritious. Plums are rich in vitamins A and C, potassium, and dietary fiber. These nutrients not only support overall health but also enhance your body’s natural defense mechanisms. Combined with the protein-packed almonds, which are great for heart health and skin, this cake becomes more than just a sweet delight—it’s a delicious way to sneak in some nutrients.
Whenever I bake this cake, I like to pair it with a light, summery dish like a fresh arugula salad or a chilled cucumber soup. The contrast of flavors makes for a balanced and enriching meal, perfect for family gatherings or a quiet evening with friends. Additionally, for those interested in diversification of their dessert repertoire, consider pairing it with complementary dishes such as blueberry cobbler or apple pie.
In every bite of this cake, I find a blend of childhood nostalgia and present-day joy, each piece a reminder of how simple ingredients can come together to create something truly extraordinary. Whether you’re a seasoned baker or just someone who enjoys good food, the Plum and Almond Cake offers a slice of happiness that’s hard to beat.
What You’ll Need
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup sour cream
- 4 ripe plums, pitted and sliced
- 1/4 cup sliced almonds
- 1 tablespoon turbinado sugar (optional)
- Powdered sugar for dusting (optional)
Method
Step One
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easier release.
Step Two
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step Three
In a large mixing bowl, beat the unsalted butter and granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes.
Step Four
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and almond extract until combined.
Step Five
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step Six
Fold in the sour cream gently using a spatula until fully incorporated.
Step Seven
Pour the batter into the prepared cake pan and spread evenly. Arrange the sliced plums on top of the batter in a circular pattern.
Step Eight
Sprinkle the sliced almonds over the plums, and if desired, sprinkle 1 tablespoon of turbinado sugar for additional sweetness and crunch.
Step Nine
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step Ten
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with powdered sugar if desired before serving.
