Plum Cake is a simple summer cake with beautiful nutty crumbs from almond meal and juicy sweet plums nestled on top. The nutty almond flavor with a little bit of nutmeg and cardamom makes this a very tasty teatime plum cake. A tiny dollop of whipped heavy cream would be great on the side, but I just love this Summer Plum Cake as is, with a cup of tea.
How to prepare the Summer Plum Cake?
It’s a very simple plum cake recipe to follow. Definitely use fresh plum for the cake.
- You whisk he butter and sugar until it’s smooth and add the eggs to the mix.
- Then fold the dry ingredients (all-purpose flour, almond flour, baking powder, cardamom powder, nutmeg powder and salt) to the butter mixture.
- Finally layer the sliced fresh plums on the cake batter. Sprinkle slivered almonds and a little bit of sugar on the top.
- It’s a 6-inch plum cake and bakes for about 45 minutes at 350F.
Currently, my fruit basket is over loaded with summer stone fruits. Peaches, plums, mangoes, melons, nectarines, all so sweet and juicy delicious! Now, as much as I love fruits, I absolutely love indulging on fruitcake every now and then. This Plum cake came out perfectly delicious and it’s super easy to bake.
Is the Plum Cake recipe gluten free?
It is not a gluten-free cake. The cake batter had all-purpose flour along with the almond flour to prepare the cake batter.
Growing up, we had a big plum tree in our backyard. I still remember how the plums used to be juicy and gorgeous red. What I disliked the most about this fruit is the tart skin. The pulp would be so juicy and sweet but to reach there, we had to bite through the tart skin. Often, I would peel the skin off and discard but now with my matured taste bud, I actually enjoy that mild tart taste.
You can add a little amount of almond paste to the almond cake batter for more robust flavor.
Few fun facts about Plums
- Plum trees are grown on every continent except Antarctica.
- I always thought that Prune is a completely different variety of fruit, but it’s actually a variety of plum. Those varieties are specifically bred so they can be dried and used for prunes.
- Like most stone fruits, plum too contains a range of healthy factors like vitamins and minerals.
My Mom used to make jam with fresh plums, but I somehow always prefer the plum cake. What I like the most about the cake is that it’s not overly sweet. The tartness from the plum skin gives a lovely balance to the sweetness. I really like the texture of the cake, which is not too crumbly or dense. It is somewhere in between! It’s a lovely summer cake that you need to try.
- ½ cup butter, softened at room temperature
- ¾ cup sugar
- 2 eggs
- ¾ cup all-purpose flour
- ¼ cup almond flour
- 1 teaspoon baking powder
- ¼ teaspoon cardamom powder
- 1/8 teaspoon nutmeg powder
- ¼ teaspoon salt
- 2 to 3 plums
- 1 teaspoon sugar to sprinkle on top
- slivered almonds
- Pre heat the oven to 350 F and grease a 6-inch round pan with oil or butter. Layer a parchment paper at the bottom of the pan.
- Whisk butter and sugar until it’s all mixed together.
- Add one egg at a time and mix it with the butter and sugar.
- Next, sift the all-purpose flour, almond flour, baking powder, cardamom powder, nutmeg powder and salt.
- Using a rubber spatula, mix the dry ingredients to the egg mixture. The batter will be quite thick.
- Pour the batter into the prepared pan and level the top.
- Slice the plum into wedges and press it on top of the cake batter. Sprinkle slivered almond and sugar.
- Bake for 40 to 45 minutes or until it’s baked through! Poke a knife or chopstick in the center of the cake and if it comes out clean, it’s ready.
- Let me cake rest for 5 minutes before you take it out of the pan.