Plum Almond Cake (One-Bowl Summer Bake)
To make a plum almond cake, cream butter and sugar, beat in eggs and almond extract, then fold in a mix of flour and ground almonds with baking powder. Spread the batter in a round pan, press halved plums cut-side up all over the top, sprinkle with sugar and sliced almonds, and bake at 175 °C for about 45 minutes. The plums sink and go jammy while the almond sponge stays moist. It's best slightly warm.
Late-summer plums — especially the little blue Italian prune plums that show up at every Ontario and BC market in September’s run-up — were made for this cake. The almond sponge stays moist and tender, the plums sink in and turn jammy and slightly tart, and the whole thing comes together in one bowl.
Why almond and plum belong together
Ground almonds do two things: they keep the crumb moist for days, and their gentle nuttiness plays perfectly against the tart edge of the plums. A little almond extract pushes that marzipan note further — a classic pairing in European plum cakes for good reason.
Getting the plums right
- Firm-ripe, not soft. Ripe-but-firm plums hold their shape and go jammy on top; overripe ones dissolve into the batter.
- Cut-side up. Halve prune plums (or quarter larger ones), pit them, and press them cut-side up into the batter. As they bake, the cut surfaces caramelize and the juices concentrate.
- Crowd them. Pack the plums close — they shrink as they bake, and you want fruit in every slice.
One-bowl method
This is a forgiving cake. Cream the butter and sugar, beat in the eggs, fold in the dry ingredients with a splash of milk, and you’re done. Don’t overmix once the flour goes in. The batter is thick — spread it, then arrange the fruit on top.
Serving and variations
Best slightly warm, dusted with icing sugar, with a spoon of crème fraîche, yogurt, or cream. It’s also excellent cold with coffee the next morning.
- Spiced: add ½ tsp cinnamon or cardamom to the batter.
- Other stone fruit: apricots, peaches, or nectarines all work — this is a great template for whatever’s ripe.
- Extra jammy: brush the warm cake with a little warmed plum jam for shine.
A single, unfussy pan that tastes like the very end of summer.
Frequently asked questions
Which plums should I use?
Italian prune plums are the classic late-summer choice in Canada — small, firm, and freestone, so the pit pops out easily and they hold their shape. Larger red or black plums work too; just cut them into quarters or sixths. Firm-ripe plums are best; very soft ones turn to mush.
Can I make it without ground almonds?
Yes — replace the ground almonds with the same weight of flour for a plain, tender plum cake. The almonds add moisture and a nutty depth, but the cake is lovely either way. Almond extract still gives you that marzipan note even without the ground almonds.
Why did my plums sink to the bottom?
That's actually meant to happen a little — the plums settle into the top of the batter and go jammy. If they sink completely, your batter was too thin; make sure you measure the flour and almonds properly, and press the plums only lightly into the surface rather than pushing them down.