August 4, 2023

Almond Plum Cake

There’s something magical about stone fruit. In Minnesota, as the July Summer heats up, we start to see various types of plums, peaches, nectarines, apricots, and now event pluots! – The juicy, luscious plum is Kurts favorite, and I always seem to have them in various stages of ripening on my kitchen counter. Sometimes you have an abundance of ripe plums at once which led me to make this Plum cake. The nutty richness of almonds complements the sweet-tartness of plums in a way that can only be described as culinary magic. This cake is a blend of a moist cake base, almond essence, and a generous layer of fresh plum slices, creating a treat that is both rustic and elegant. The addition of Almond flour, almond extract, and slivered almonds gives a bit a nice nutty flavor.

Is there a better way to celebrate this beautiful fruit than by indulging in a slice of Almond Plum Cake? I make this for Ellies birthday sometimes so this year I made it for Jason’s birthday,

Serve it plan or with a scoop of ice cream and if you are feeling ambitious a side of plum compote would be delicious also 

Almond Plum Cake

Almond Plum Cake

Yield: 12

This cake gets its almond flavor from almond flour, almond extract, and sliced almonds enhanced with halved Summer plums.


  • 1 cup almond flour
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 2 sticks unsalted butter, room temperature
  • 1 1/4 cup sugar (2 Tbsp reserved)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 3 plums halved, pitted, cut into 1/2-inch-thick slices
  • 1 tsp ground cinnamon


    1. Preheat to 350°F. Spray a 9-inch-diameter cake pan with nonstick spray.
    2. Line the bottom of the pan with parchment paper round.
    3. Whisk in almond flour, flour, baking powder, and salt in a medium bowl and set aside.
    4. Using an electric mixer, beat butter in a large bowl until fluffy. Add 1 cup sugar; beat until well blended. Add eggs one at a time, beating well after each addition. Beat in vanilla and almond extract, then flour mixture just until incorporated.
    5. Transfer the batter to the prepared pan and spread the thick batter evenly. Gently press plum slices, flesh side down, into the batter. You can use whatever pattern you like, but place slices close together and press into the batter.
    6. Mix cinnamon and 2 Tbsp of reserved sugar in a small bowl with the slivered almonds and sprinkle over the plums.
    7. Bake the cake for 45-50 minutes. Cool cake in pan on rack for 15 minutes. Run a knife around the sides of the cake and invert the cake onto a platter; remove parchment paper. Place another platter atop the cake. And invert the cake, plum side up.
    8. Cool cake completely. Cut into wedges.
Skip to Recipe