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Plum-Almond Cake

A delightful cake that combines moist butter cake with sweet and tart plums, topped with crunchy sliced almonds, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Make sure it's at room temperature for best mixing results.
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
Fruits and Toppings
  • 1 cup plums, pitted and sliced
  • 1/4 cup sliced almonds

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9-inch round cake pan or line it with parchment paper.
  3. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a larger mixing bowl, beat the softened butter and granulated sugar together until light and fluffy—about 3-5 minutes.
  5. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla and almond extracts.
  6. Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined.
  7. Gently fold in the sliced plums until evenly distributed throughout the batter.
  8. Transfer the batter into your prepared cake pan, smoothing the top with a spatula and sprinkling the sliced almonds on top.
Baking
  1. Place the pan in the oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely before slicing.

Notes

For a dairy-free option, substitute the butter with a plant-based alternative. Keep an eye on the cake as baking times can vary; cover with aluminum foil if it browns too quickly. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.