Deliciously Simple Plum and Almond Cake: Your New Favorite Seasonal Bake

Prepare to fall in love with this incredibly easy-to-make Plum and Almond Cake. It’s the perfect accompaniment to a steaming cup of tea or coffee, embodying the essence of late summer and early autumn with every bite. This cake boasts a beautifully soft, moist, and wonderfully spongy texture, generously studded with sweet, juicy plums, and crowned with fragrant, crunchy toasted almonds. It’s an everyday treat that feels special, ideal for an after-dinner delight or a delightful afternoon snack.

As this delightful cake bakes, the fresh plums transform into tender, jammy pockets of flavor, infusing the entire cake with their exquisite sweetness and a hint of tang. The inclusion of ground almonds in the batter is the secret to its remarkable moistness and adds a unique, firmer texture with a satisfying bite, distinguishing it from traditional flour-only cakes. This thoughtful combination creates a truly harmonious flavor profile that celebrates the best of seasonal produce.

September marks a beautiful transition from the warmth of late summer into the crisp embrace of early autumn. This period offers an abundance of delicious, sweet, and incredibly juicy plums, making it the ideal time to enjoy their rich flavor in baked goods. Plums are truly one of the best stone fruits for baking, their natural sweetness and slight tartness creating a delightful contrast in cakes, pies, and crumbles.

This plum cake recipe offers a fantastic way to utilize this seasonal bounty, coming together with minimal effort in less than 20 minutes of active prep time. If you, like me, are a great admirer of the classic plum and almond flavor combination, you might also enjoy exploring my recipe for a Plum Pie with Almonds – a vegan-friendly option that delivers equally impressive results.

Why You’ll Love This Plum and Almond Cake

This isn’t just any plum cake; it’s a recipe designed for maximum enjoyment with minimum fuss. Here’s why it’s destined to become a staple in your baking repertoire:

• Effortlessly Simple: With straightforward steps and readily available ingredients, this cake is perfect for bakers of all skill levels, from beginners to seasoned pros. It’s the kind of recipe you’ll reach for again and again.
• Incredibly Moist Texture: Thanks to the generous amount of ground almonds, the cake boasts an incredibly moist and tender crumb that stays fresh for days. No dry cakes here!
• Bursting with Flavor: Sweet, jammy plums bake down beautifully, releasing their juices and creating pockets of intense fruity flavor throughout the cake. The almond extract and ground almonds enhance this, providing a warm, nutty depth.
• Visually Appealing: Topped with vibrant plum wedges and golden toasted almond flakes, this cake is as beautiful as it is delicious, making it perfect for entertaining or a cozy family dessert.
• Seasonal Delight: It makes the most of fresh, seasonal plums, bringing the comforting flavors of late summer and early autumn right to your table.

Essential Ingredients for Your Plum Almond Cake

One of the many charms of this almond cake lies in its simplicity. You’ll only need a handful of basic ingredients, each playing a crucial role in creating its exceptional flavor and texture. The beauty of this recipe is that you likely have most of these items in your pantry already!

Here’s a closer look at the key components:

• Dry Ingredients:
  • Sugar: I prefer golden caster sugar for its subtle caramel notes and fine texture, which dissolves beautifully into the batter. However, white caster sugar or even granulated sugar will work perfectly fine, yielding a delightful sweetness.
  • Ground Almonds (Almond Meal): This is a star ingredient! Ground almonds, sometimes called almond meal, are finely ground blanched almonds. They contribute significantly to the cake’s moistness and unique texture, replacing some of the traditional flour. This also gives the cake a slightly firmer, more substantial crumb and a delicious nutty flavor.
  • Flour: Plain (all-purpose) flour or self-rising flour can be used. If using plain flour, remember to add baking powder (approximately 2 teaspoons per 150g of flour) to ensure your cake rises beautifully.
  • Flaked Almonds: A couple of tablespoons of flaked almonds are reserved for sprinkling on top, adding a lovely crunch and visual appeal after baking.
  • Salt: Just a pinch of salt enhances all the other flavors, balancing the sweetness and bringing out the fruit and almond notes.
• Wet Ingredients:
  • Unsalted Butter: Softened unsalted butter is crucial for creaming with sugar, creating a light and airy base for the cake. Ensure it’s at room temperature for optimal results.
  • Eggs: Large eggs provide structure and richness to the cake. Again, room temperature eggs emulsify better with the butter and sugar mixture.
  • Almond Extract: This intensifies the almond flavor, complementing the ground almonds and plums perfectly. A little goes a long way in adding a fragrant, gourmet touch.
  • Fresh Plums: The star fruit! You’ll need firm, ripe plums for baking, which will soften and become wonderfully jammy in the oven.
  • Plum Jam or Conserve: A touch of plum jam or conserve brushed over the warm cake adds a beautiful shine, an extra layer of fruity sweetness, and acts as a ‘glue’ for the toasted flaked almonds. Apricot jam also makes an excellent substitute.

Which Plums Are Best for Baking?

Choosing the right plums is key to achieving a truly exceptional plum and almond cake. When selecting your fruits, aim for firm, ripe plums. The ideal plum for baking strikes a perfect balance: it shouldn’t be overly soft and mushy, nor should it be rock hard and under-ripe. Look for something comfortably in between.

A perfect baking plum should also possess a fragrant aroma and feel firm, yet slightly springy when you gently squeeze it. These characteristics indicate a plum that will hold its shape during baking, tenderizing beautifully without becoming watery or disintegrating into the batter. They will also be easy to slice, making your preparation smooth and efficient.

The good news is that you can confidently use any plum variety you prefer for this recipe. I often use Simca plums, known for their large, heart-shaped form, deep reddish skins, and succulent golden-yellow flesh. Other excellent choices include Stanley, Italian Prune, or Black Amber plums. Each variety will lend its unique flavor profile to the cake, so don’t hesitate to experiment with what’s available and in season locally. For those eager to learn more about the diverse world of plums, this handy guide from Leafy Place offers a wealth of information on different plum varieties.

If you find your plums are very firm and leaning towards the under-ripe side, there’s an easy trick to speed up the ripening process: simply place them in a paper bag at room temperature for a couple of days. The ethylene gas they release will be trapped, encouraging them to ripen more quickly and develop their full sweetness.

Step-by-Step Baking Guide for Plum and Almond Cake

Crafting this delightful Plum and Almond Cake is a straightforward process, broken down into easy, manageable steps. Follow this guide to ensure a perfect bake every time.

Preparation is Key

1. Begin by preheating your oven to 170°C (160°C fan). Grease a 20cm (8-inch) round springform pan or loose-bottom cake tin, then line the base with baking parchment for easy removal.
2. Prepare your plums: chop 200g of fresh plums into roughly 1cm chunks. The remaining plums will be sliced into elegant wedges, destined to decorate the top of your cake. Set both portions of plums aside.
3. In a medium bowl, thoroughly mix the flour, ground almonds, and a pinch of salt. This ensures the dry ingredients are evenly distributed before adding them to the wet mixture. Set this bowl aside.

Crafting the Batter

4. In a separate, large mixing bowl, use an electric mixer to cream the softened butter and caster sugar together. Beat them until the mixture is pale, light, and fluffy, which usually takes about 3 minutes. This step incorporates air, contributing to the cake’s light texture.
5. Add the eggs, one at a time, beating well after each addition until fully combined. Follow with the almond extract, mixing it in thoroughly. Don’t worry if the mixture appears slightly curdled at this stage; it will come together once the dry ingredients are added.
6. Gently fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix, as this can develop the gluten in the flour, leading to a tougher cake. A few streaks of flour are acceptable at this point.

Assembling the Cake

7. Spoon a small portion of the cake batter into the prepared baking tin, just enough to thinly cover the base. This layer acts as a protective cushion, preventing the chopped plums from sinking to the bottom during baking.
8. Now, add the previously chopped plums into the remaining cake batter. Gently fold them in with a spatula, ensuring they are evenly distributed without bruising the fruit.

9. Carefully transfer the plum-studded batter into the baking tin, spreading it evenly across the surface. Use a spatula or the back of a spoon to gently smooth the top.
10. Finally, artfully arrange the plum wedges on top of the batter. These will bake into beautiful, tender highlights on your finished cake.

Baking to Perfection

11. Bake the almond cake for 50-60 minutes, or until it’s beautifully risen, golden brown, and a wooden toothpick or skewer inserted into the center comes out clean. If it comes out with wet batter, continue baking for a few more minutes and re-test.
12. Baking Tip: If you notice the top of the cake browning too quickly during the baking process, loosely cover it with a piece of kitchen foil or baking parchment. This will prevent over-browning while allowing the inside to cook thoroughly.

Finishing Touches

13. Once baked, remove the cake from the oven and let it cool in the tin for about 10 minutes. This short cooling period helps the cake firm up before being moved.
14. After 10 minutes, carefully release the cake from the pan and transfer it onto a wire cooling rack to cool completely.
15. While the cake cools, prepare your glaze: gently warm the plum conserve (or apricot jam) in a small saucepan over low heat, stirring until it becomes slightly runny and easily brushable. If needed, add 1 tablespoon of water to achieve the desired consistency.
16. Lightly toast the flaked almonds in a dry pan over medium heat for a few minutes until they turn golden brown and fragrant. Watch them carefully, as they can burn quickly.
17. Finally, brush the warm plum conserve generously over the top of the cake, creating a lovely glossy sheen and a sticky surface. Immediately sprinkle the toasted almond flakes over the glaze, ensuring they adhere well.
18. Glazing Tip: Brushing the top of the cake with warm jam not only adds a beautiful shine and an extra layer of sweet, fruity flavor but also creates the perfect sticky surface for the flaked almonds to cling to, ensuring they stay put when sliced.

Creative Substitutions for Your Plum and Almond Cake

This Plum and Almond Cake recipe is wonderfully adaptable, allowing for a variety of substitutions to suit dietary needs or personal preferences. Don’t hesitate to get creative in your kitchen!

• Make it Gluten-Free: The good news is that ground almonds are naturally gluten-free. To make this recipe entirely gluten-free, simply substitute the regular self-raising flour with a high-quality gluten-free self-raising flour blend. I’ve successfully tested this recipe using gluten-free self-rising flour, and the results were equally delicious and moist. Alternatively, you can use almond flour (which is typically finer than ground almonds) in place of the ground almonds and a gluten-free all-purpose flour blend with added baking powder.
• Make it Vegan: While I haven’t personally tested a fully vegan version of this specific recipe, it’s certainly possible to experiment with plant-based alternatives. You can replace the unsalted butter with a good quality vegan butter alternative (brands like Stork in the UK work exceptionally well for baking). For the eggs, consider using an equivalent amount of unsweetened apple sauce (approximately ¼ cup per egg), a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, per egg), or your preferred commercial vegan egg replacer. If you do try a vegan adaptation, I would be thrilled to hear about your results and any tips you discover!
• Use Other Stone Fruits Instead of Plums: Although this is a celebration of plums, the recipe is incredibly versatile and works beautifully with other seasonal stone fruits. Apricots are a fantastic choice, offering a delicate sweetness and similar texture. Peaches, nectarines, or even pitted cherries would also be wonderful alternatives, each lending its unique flavor to the moist almond sponge. Simply substitute an equal quantity of your chosen fruit for the plums.

Exciting Variations to Elevate Your Plum Almond Cake

While this plum almond cake is perfect as is, you can certainly experiment further by introducing additional flavors and serving styles to truly make it your own. Here are some delightful ideas to spark your culinary creativity:

• Add a Dash of Amaretto: For an intensified almond experience, consider adding a splash of amaretto to your cake batter. This traditional Italian almond-flavored liquor will beautifully complement and elevate the existing almond notes, adding a sophisticated depth to the cake’s flavor profile. Add 1-2 tablespoons with the wet ingredients.
• Make it Spicy: Plums pair wonderfully with warm spices, making this an excellent cake to infuse with autumnal flavors. Add a teaspoon of ground cinnamon, a half teaspoon of nutmeg, or a quarter teaspoon of ground ginger to the dry ingredients. These spices will provide a comforting warmth that perfectly balances the sweetness of the plums, much like they do in my Pumpkin Loaf Cake.
• Bake into Mini-Cakes or Muffins: Transform this recipe into individual portions by baking it in a muffin tin lined with paper cases. Simply divide the cake batter evenly among the muffin cups. The baking times will need to be significantly reduced, typically to about 20-25 minutes, or until a skewer comes out clean. These mini-cakes are perfect for portion control or for serving at gatherings.
• Incorporate Blackberries: As late summer fruits transition into autumn, blackberries often come into season alongside plums. These two fruits are a match made in heaven! To add a delightful tart counterpoint and an extra burst of juicy flavor, simply replace a portion of the plums (e.g., 50-100g) with an equal amount of fresh blackberries.
• Enhanced Serving Suggestions: While delicious on its own, you can elevate the serving experience. Offer slices of warm cake with a dollop of fresh whipped cream, a spoonful of tangy crème fraîche, or a scoop of creamy vanilla ice cream. A light dusting of powdered sugar just before serving adds an elegant finish.

Recommended Equipment for Baking Your Plum and Almond Cake

Having the right tools can make all the difference in your baking experience, ensuring smoother preparation and more consistent results for your Plum and Almond Cake. While some equipment is essential, a few items can simply make the process much more enjoyable and efficient.

• Electric Mixer: I highly recommend using a hand-held electric mixer for this recipe. It simplifies the creaming of butter and sugar, ensuring a light and airy base for your cake. If you don’t have a hand-held mixer, a freestanding mixer fitted with the paddle attachment will work equally well. Keep in mind that you primarily need the mixer for the creaming stage; the rest of the ingredients can be gently folded in by hand using a spatula or a whisk to avoid overmixing.
• Mixing Bowls: You’ll need at least two medium to large mixing bowls – one for dry ingredients and one for wet ingredients – to keep your preparation organized.
• Baking Tin: A 20cm (8-inch) round springform pan or loose-bottom cake tin is ideal for this recipe. These types of tins make it incredibly easy to release the cake without damaging its delicate structure. Alternatively, you can also bake this cake in a standard 2lb loaf tin. Regardless of the pan shape, always remember to generously grease it and line the bottom (and sides for a loaf tin) with baking parchment to ensure easy removal of your beautifully baked cake.
• Measuring Scales: For the most accurate and consistent baking results, digital kitchen scales are highly recommended, especially when working with metric measurements.
• Spatula or Whisk: Essential for folding in ingredients and smoothing the cake batter.
• Wire Cooling Rack: Crucial for allowing your cake to cool evenly and prevent the bottom from becoming soggy.

Storage and Freezing Tips for Your Plum Almond Cake

While this almond plum cake is undoubtedly at its peak when enjoyed fresh on the day it’s baked, it also stores remarkably well, ensuring you can savor its deliciousness for a few days or even much longer.

• Room Temperature Storage: Any leftover cake can be stored in an airtight container at room temperature for up to 3 days. The ground almonds in the batter play a fantastic role here, helping the cake retain its wonderful moisture and soft texture, preventing it from drying out quickly. To maintain its freshness, ensure the container is truly airtight to prevent exposure to air.
• Freezing for Longer Preservation: This cake freezes exceptionally well, allowing you to enjoy a slice of seasonal deliciousness up to 3 months later. To freeze, first ensure the cake has cooled completely to room temperature. Then, wrap it tightly in a double layer of cling film (plastic wrap), followed by an additional layer of kitchen foil (aluminum foil). This double layer protection helps prevent freezer burn and preserves the cake’s flavor and texture.
• Thawing Instructions: When you’re ready to enjoy your frozen plum cake, simply transfer it from the freezer to thaw. You can let it sit at room temperature for 3-4 hours, or for a more gradual thaw, place it in the fridge overnight. Once thawed, you can lightly warm individual slices if desired, though it’s perfectly delicious at room temperature too.

If you tried this Plum and Almond Cake or any other of my recipes, I would absolutely love to hear from you! Please feel free to leave a comment or a recipe rating below. Your feedback and experiences are incredibly valuable to me.

To ensure you can easily find and recreate this delightful recipe later, use the save button on the recipe card below or on any of the beautiful photos throughout this post.

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Average Rating: 4.58 from 64 votes

Plum and almond cake

This quick and easy bake is made with moist, fragrant sponge studded with sweet, jammy plums and topped with toasted flaked almonds.

Prep Time: 20 mins

Cook Time: 1 hr 10 mins

Course: Dessert

Cuisine: British

Keyword: almond cake, plum and almond cake, plum cake

Servings: 8 people

Calories: 287 kcal

Author: Waitrose

Equipment

• 20 cm loose bottom, round cake tin
• baking paper
• mixing bowls
• hand-held electric mixer or freestanding mixer with the paddle attachment

Ingredients

• 170 g butter, softened
• 300 g plums, halved
• 150 g golden caster sugar
• 3 large eggs
• 1 teaspoon almond extract
• 125 g self-raising flour (see notes for alternative)
• 100 g ground almonds
• ¼ teaspoon salt
• 2 tablespoon flaked almonds
• 2 tablespoon plum jam or conserve (or apricot jam)

Instructions

1. Preheat the oven to 170°C (160°C fan). Grease a 20 cm round cake tin and line the bottom with baking parchment. Chop 200g of plums into 1 cm dice, slice the rest into wedges and set both aside.
2. In a medium bowl, mix together the flour, ground almonds, and a pinch of salt. Set aside.
3. Using an electric mixer, cream together the softened butter and caster sugar until pale and fluffy (about 3 minutes). Beat the eggs, one at a time, until combined, then add the almond essence. Add the dry ingredients and fold together until just combined.
4. Spoon some of the cake batter into the bottom of the cake tin, just enough to cover the base. Add the chopped plums to the remaining batter and mix to combine. Transfer the batter into the baking tin, spreading it evenly and smoothing the top with a spatula or the back of a spoon. Arrange the plum wedges on top and bake for 50-60 minutes until risen and golden, or until a toothpick inserted in the center comes out clean.
5. Cool in the tin for about 10 minutes, then transfer to a cooling rack. When ready to serve, toast the flaked almonds in a pan until golden. Add plum jam into a small pan with 1 tablespoon of water, heat it up, and stir to combine it. Brush the cake with the warm plum jam then sprinkle with the toasted almonds. Enjoy!

Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for more accurate results. I have provided a conversion to US customary in the recipe notes, but please note that I haven’t tested using this method.

Video Tutorial

A video tutorial for making this delicious Plum and Almond Cake can be found on the original recipe page. (Direct embed removed for HTML-only output).

Notes

• You can swap golden caster sugar for traditional caster sugar or use granulated sugar instead.
• Self-raising flour can be replaced by plain, all-purpose flour. Simply add 2 teaspoons of baking powder for each 150 g (approximately 1 cup) of plain flour.
• You can replace plums with apricots, peaches, nectarines, or cherries (in the same quantities).
• If the cake starts to brown up too quickly during baking, cover the top loosely with some kitchen foil or baking parchment.
• Storage: Any leftovers can be stored in an airtight container at room temperature for up to 3 days, remaining moist and soft thanks to the ground almonds.
• Freezing: This cake can be frozen for up to three months. To freeze, wrap the cooled cake in a double layer of clingfilm, followed by a layer of kitchen foil. To thaw, allow the cake to sit at room temperature for 3-4 hours at room temperature, or defrost it in the fridge overnight.

Nutrition Information

Serving: 100g | Calories: 287kcal | Carbohydrates: 42g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 124mg | Potassium: 152mg | Fiber: 3g | Sugar: 27g | Vitamin A: 266IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 1mg

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This post was originally published in September 2019. It has been thoroughly updated with new photos, expanded tips, and a revised recipe in September 2021 to provide the best possible baking experience.