This is a dense and rustic plum cake. Ground almonds give it texture, honey adds sweetness, and the sourness of the fresh plums balances all. Don't expect a spongy cake with some fruit. Every flavor in this recipe owns its place.
A dense plum cake with honey and almonds
I think plums get all the credit for making the best-looking rustic cakes ever.
Plums, especially red ones, can be too sour or mushy, making them the perfect ingredient for adding to a pie or cake.
This almond plum cake is dense, moist, and full of flavor. Don't expect an airy, spongy crumb. This recipe is very different from the classic vanilla cake with plums.
Tips to make honey plum cake
Core the plums
The best and easiest way to pit plums is with an apple corer. The core comes off impeccably without much flesh attached.
Plum wedges
I like to cut wedges that will fit in a bite. So I cut each half plum into 3 or 4 pieces.
I like to make a circle and fill the center with extra wedges. The way the plums are arranged is irrelevant when it comes to flavor, but a pretty cake is always more enticing.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Plums: I love red plums, but any type you like will work. Use firm ones, not soft overripen ones as they don't cut well or hold their shape.
- Honey: this is an important part. Don't be tempted to add more honey. The cake will take ages to bake completely, if ever. Learn from my experience. Any type of honey works, but runny is always easier to mix.
- Pan size: it is very important to use the pan specified in the recipe because otherwise, it might not bake properly. You can use a slightly larger pan (the cake will be shorter) but never smaller.
- Storing: the cake keeps for a few days well, at room temperature. I find that refrigerating it dries it up too much for my taste. And it's not the ideal cake to freeze. You can of course, but I wouldn't recommend it highly. I like to eat it the day it is baked, two days at the most.
- Variations: this is a superb cake with other stone fruit - peaches, nectarines, apricots, cherries.
Serving it
I made this one in a round cake pan with a removable bottom.
But bake it in a square pan (brownie pan) if you're taking this unique cake to a picnic, barbecue or potluck. Squares are always easier to cut and eat.
I like to serve it as a dessert with a scoop of ice cream. Slightly warm the cake before adding the ice cream, and wait for the oohs and aahs.
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Plum Almond Cake
Ingredients
- 6 tablespoons unsalted butter
- ⅔ cup brown sugar
- 2 tablespoons runny honey
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 cup ground almonds, or almond flour
- ¾ cup all-purpose flour
- 3-4 red plums, stoned and each half in fourths
Instructions
- Preheat oven to 350ºF (180°C).
- Line and butter an 8-inch round with a removable bottom (springform pan) or square cake pan lined with parchment paper.
- Melt 6 tablespoons unsalted butter in a large bowl.
- Add ⅔ cup brown sugar and 2 tablespoons runny honey. Mix well with an electric mixer.
- Add 1 egg, ½ teaspoon almond extract,1 teaspoon vanilla extract, ¼ teaspoon salt and 1 teaspoon baking powder. Mix well until creamy.
- Add ¾ cup all-purpose flour and 1 cup ground almonds (or almond flour) in 2 or 3 parts, mixing well, but not too much.
- Spread the almond cake batter in the prepared pan and arrange 3-4 red plums on top.
- Bake for about 35-40 minutes, until a cake tester or toothpick comes almost clean (this is a very moist cake so it will not be completely dry).
- Let cool completely on a wire rack.
Mary T says
I have doubled the recipe and the ingredients adjusted but the pan size and cooking time did not. I have the cake in the oven right now. I estimate cooking time at 60-65minutes. Does that sound right?
Paula Montenegro says
Hi Mary, how did it go? The recipe halves or doubles the ingredients only. You have to adjust the pan size and baking times accordingly.