The end of summer brings us not only colder and shorter days, but also plums! 🙂 Who else loves them? Me so much that I even put myself, my oven and camera in a shape after my food blogger break and did some work last weekend in order to enjoy this delicious Almond Plum Cake and share the recipe with you guys! Plum cakes have always belonged to my favorites and so now when the plum season is at its best, I literally buy kilos of them on the market – some we eat as they are, some end up in baked goods, usually with a pinch of cinnamon – so delicious!
This Almond Plum Cake recipe is an alternation to my mum’s cake that she bakes often in the late summer with the plums from the garden (the best!). I added almond flour because since I live in Belgium, this is somehow part of my preferences. Also, I added a few drops of almond extract and alternated the classical crumble topping with almond cinnamon topping. How more almond this cake could be? 🙂 Btw, if almonds and plums are your things, you should also try this Plum Tart with Almond Filling, it’s delicious too!
- 135 g all-purpose flour (I mixed it with complete flour)
- 50 g almond flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- pinch of salt
- 1 egg
- 90 g cane sugar
- 1/2 tsp. almond extract
- 30 ml coconut oil
- 125 ml milk
- 10-12 plums, halved and pitted
- 30 g sliced almonds
- 20 g butter
- 20 g cane sugar
- 1/2 tsp. cinnamon
- Grease and flour a 20-24 cm round cake/tart pan. Preheat the oven to 180°C.
- Prepare the almond topping: in a small bowl, combine the almond slices with butter, sugar, and cinnamon.
- In a medium bowl, sift together the flour with baking powder, soda, and salt. Add almond flour and stir well.
- In a large bowl, mix the eggs with cane sugar, add the almond extract, coconut oil, and milk. Stir in the flour mix and combine well.
- Pour the batter in the cake/tart pan. Arrange the halved plums on it, skin downside. Dot with the almond topping.
- Bake in the preheated oven until the surface is golden brown and a tester inserted in the center of the cake comes out clean, for about 30-40 minutes. Let cool down on a wire rack, then remove the cake from the pan and place it on a serving plate.
- I used a tart pan of 23 cm for this Almond Plum Cake on the pictures. If you use a springform pan or any larger cake pan, make it from the double of the ingredients. I also used half all-purpose and half complete flour that’s why the color of the cake on the cut is slightly golden brown.
