Plum Cake with Almonds

By:

Alejandro

Published:

September 14, 2026

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Plum Cake with Almonds is a delightful treat that beautifully combines the sweetness of seasonal plums with the nutty richness of almonds. With its soft, moist crumb and the fragrant aroma of baking spices, this cake can easily become the star of your dessert table. It’s the kind of cake that makes you pause and savor each bite, bringing smiles with every slice. Whether you’re preparing for an afternoon tea or baking for a family gathering, this cake meets every occasion with grace and deliciousness.

I discovered this recipe on a beautiful autumn afternoon when I found myself with a bounty of ripe plums. As I rummaged through my pantry, the idea of a Plum Cake tinged with almonds popped into my mind. The combination sounded too good to resist, and I knew I had to try it. Now, this Almond Plum Tea Cake has become a cherished staple in my home. The balance of flavors and textures, coupled with the warm spices, truly elevates a simple cake into an unforgettable dessert. I invite you to give it a try — I promise you’ll be reaching for seconds!

Why You’ll Love This Recipe

Simple & Quick: Prepping this cake takes just 10 minutes, making it a breeze to whip up.
Irresistible Flavor: The combination of sweet plums and nutty almonds creates a luscious taste that is truly satisfying.
Eye-Catching Appeal: This cake not only tastes amazing but looks stunning with its vibrant plum topping and almond sprinkle.
Flexible Serving: It’s perfect for afternoon tea, breakfast, or a delightful dessert after dinner.
Diet-Friendly Options: You can easily substitute Greek yogurt for milk, making it a healthier choice without losing flavor.

Ingredients You’ll Need

1 ½ cups all-purpose flour: This forms the base of the cake, giving it a light structure.
½ cup finely ground almonds or almond flour: This adds moisture and a rich flavor; if you’re nut-free, you can use additional flour instead.
1 ½ teaspoons baking powder: This leavening agent helps the cake rise beautifully.
1 teaspoon ground cinnamon: A warm spice that complements the plums perfectly—don’t skip this!
¼ teaspoon nutmeg: Adds a lovely depth of flavor.
¼ teaspoon cardamom: This aromatic spice enhances the cake’s warmth.
½ teaspoon salt: Balances sweetness and enhances flavor.
½ cup butter, softened: Creates a rich, tender crumb; ensure it’s at room temperature for best results.
1 cup granulated sugar: Sweetens the cake beautifully; you can reduce this to ¾ cup if you prefer a less-sweet option.
2 teaspoons almond extract: This intensifies the almond flavor; if you need a substitute, vanilla extract works too.
1 teaspoon vanilla extract: For an added layer of flavor.
1 large egg, room temperature: Binds the ingredients together—make sure it’s warmed for better incorporation.
½ cup milk or Greek yogurt: Moistens the batter and brings a slight tang—Greek yogurt creates a denser cake.
1 pound plums, pitted and sliced: Fresh, ripe plums are essential; you can also use peaches or apricots if you prefer.
2 to 3 tablespoons apricot jam, warmed: This glaze adds a lovely shiny finish and extra sweetness.
2 to 3 tablespoons sliced almonds for topping: Adds crunch and elegance to the final presentation.

How to Make Plum Cake with Almonds

Prepare the Oven and Pan: Preheat the oven to 350℉ (175℃) and position a rack in the center. Grease a 9-inch springform pan with butter and consider lining it with parchment for easier removal.
Combine Dry Ingredients: In a medium bowl, mix together the 1 ½ cups all-purpose flour, ½ cup finely ground almonds, 1 ½ teaspoons baking powder, 1 teaspoon ground cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon cardamom, and ½ teaspoon salt until well combined. Set this bowl aside.
Cream Butter and Sugar: Using an electric mixer, cream together the ½ cup softened butter and 1 cup granulated sugar until the mixture is light and fluffy, about 3 minutes. This aeration is key for a tender cake.
Incorporate Wet Ingredients: Add in the room temperature egg, 2 teaspoons almond extract, and 1 teaspoon vanilla extract. Mix on low speed until fully incorporated, scraping down the sides of the bowl as needed.
Mix Dry and Wet Ingredients: Gradually alternate adding the flour mixture with ½ cup milk or Greek yogurt, mixing on low speed until you achieve a smooth and somewhat thick batter.
Transfer Batter and Add Plums: Pour the batter into the prepared pan, smoothing it out with an offset spatula for even baking. Neatly arrange the sliced plums on top in a circular fashion. For an extra touch, sprinkle the remaining 2 tablespoons granulated sugar on top for a sweet crust.
Bake the Cake: Transfer the cake to your preheated oven and bake for 60 to 70 minutes. You’ll know it’s ready when the top is golden, and a toothpick inserted in the center comes out clean. If the top browns too quickly, cover it loosely with foil during the last ten minutes.
Cool and Glaze: Once done, remove the cake from the oven and cool slightly before running a knife around the edges to release the cake from the pan. Gently lift the springform ring away, leaving the base in place. Brush the top with the warmed apricot jam and top with sliced almonds. Let it cool completely before slicing and serving.

Storing & Reheating

To store Plum Cake with Almonds, keep it covered at room temperature for up to 3 days. You can refrigerate it for about a week in an airtight container. If you want to freeze the cake, wrap slices tightly in plastic wrap and store in a freezer-safe container for up to 3 months. For reheating, pop slices in the microwave for about 15-20 seconds—they’ll warm nicely, though keep in mind that the texture might be slightly denser after freezing.

Chef’s Helpful Tips

Use room temperature butter and egg for better mixing; this helps create an even batter.
Don’t overmix the batter; stop as soon as you no longer see dry flour to prevent a tough cake.
If your plums are very juicy, consider sprinkling a little extra flour over them when placing them on top to avoid excess moisture.
Feel free to experiment with different fruit toppings—peaches or cherries work beautifully as well!
This cake can be made a day in advance; it tastes even better as the flavors meld overnight.

The Almond Plum Cake is not just another dessert; its soft texture and warm flavors make it a comforting indulgence. With a brief prep time and rewarding outcome, you’ll find yourself reaching for this recipe again and again. Don’t hesitate to play around with the ingredients and let your creativity flourish! Each slice is a celebration of flavors and a reminder to take a moment to enjoy life’s simple pleasures.

Recipe FAQs

Can I use frozen plums for this recipe?

Yes, you can absolutely use frozen plums! Just make sure to thaw and drain them well before adding to the cake batter. This prevents excess moisture from affecting the cake’s texture.

What can I substitute for butter in this recipe?

If you’re looking for a dairy-free option, you can substitute the ½ cup of butter with coconut oil or a plant-based butter alternative. This will impart a slight coconut flavor, which can pair beautifully with almonds!

How do I know when the cake is done baking?

To check if your cake is done, insert a toothpick in the center; it should come out clean or with a few moist crumbs clinging to it. Additionally, the top should be golden brown and spring back when gently pressed.

Can I make this cake ahead of time?

Absolutely! This cake keeps well for a few days at room temperature or can be refrigerated for up to a week. It also freezes well for up to three months, making it perfect for make-ahead baking!