As summer fades into autumn, plum season arrives, making it the perfect excuse to bake. I’ve got a plum and almond cake recipe to celebrate the change in seasons. Plums and almonds are a match made in baking heaven. It is moist, gently fruity, and infused with the comforting warmth of almonds.
This cake has a rustic charm and doesn’t need any decoration. It is an easy bake. I added a brush of plum jam to enhance the plum flavour and a few flaked almonds for texture.
This recipe yields four mini Bundt cakes, perfect for sharing—or not! Alternatively, you can use it to bake a single 4-inch cake that’s just as delicious. I used these mini Bundt cake tins. (affiliate link). You can even use a muffin tin if you want.
How to make mini Plum and Almond Cake
Ingredients for 4 mini cakes:
- softened butter or Stork original (I find this is great in cakes like this)
- golden caster sugar
- self-raising flour
- salt
- ground almonds
- egg
- milk (any)
- almond essence
- ripe plums
- plum jam (optional for topping)
- flaked almonds (optional for topping)
Perfect Plum Almond Cake: Step-by-Step Guide
Start by weighing out your ingredients and chop your plums into 1 cm cubes.
Preheat the oven to 170°C.Line your bundt tins.
TIP: I find this lining paste recipe always works for me.
Start by creaming together the butter and sugar with an electric mixer. Cream until pale and fluffy. This is how I start a lot of my cakes.
In a medium bowl, mix together the flour, almonds and the pinch of salt. Gradually add in this dry mixture to the butter mix.
With a fork lightly beat your eggs, milk and almond essence. Add this to the cake batter and beat the batter until combined. Now gently fold in your chopped plums.
Split the batter into the four Bundt tins and place in the oven to cook.
TIP: To keep the mini Bundt tins straight, preheat a flat baking tray and place your Bundt tins on the tray before baking.
Bake until the cake is golden. Baking is low and slow so be patient. Your kitchen is also guaranteed to small amazing with this bake.
The mini Bundt cakes were ready in 35 minutes. TIP: If you make this in a single pan, increase the cooking time to 50-60 minutes.
Allow the cakes to cool for 10 minutes before releasing it from the pan onto a cooling rack. Brush on some plum jam and sprinkle on some flaked almonds. Optional but great for adding more taste and texture to the cake.
Set aside to cool or enjoy warm.
How to serve Plum and Almond Cake
This cake is delicious warm or room temperature. It can be enjoyed warm with some hot custard or a drizzle of cream. This makes it a great autumn dessert.
Alternatively it can be enjoyed like any of other cake, with your favourite cup of coffee or tea.
Variations of the plums and almond cake
This recipe works with cherries, apricots and pears too. Cherries especially work well with almonds.
If you like warm flavours add some cardamom powder or cinnamon to the cake. It works great in the cake.
This recipe can be doubled, tripled etc. Just remember to increase the baking time.
How long will the plum cake last for
Due to the fruit content the cake will stay for up to 3 days. The ground almonds will keep this cake moist. I have never stored it in the fridge or freezer because by day 1 it is normally gone.
Plum and Almond Cake
Ingredients
- 85 g butter softened stork
- 75 g golden caster sugar
- 50 g self-raising flour
- 65 g ground almonds
- Pinch of salt
- 1 egg
- 25 ml milk
- ½ tsp almond extract
- 150 g ripe plums halved and de stoned cut into small cubes
- 1 Tbsp flaked almonds optional
- some plum jam optional
Instructions
- Weigh out your ingredients and chop your plums into 1 cm cubes
- Pre heat the oven to 170°C.
- Line your bundt tins (see section on how to make plum and almond cake above for cake release paste)
- Start by creaming together the butter and sugar with an electric mixer. Cream until pale and fluffy.
- In a medium bowl, mix together the flour, almonds and the pinch of salt. Gradually add in this dry mixture to the butter mix.
- With a fork lightly beat your eggs with the milk and almond essence. Add this to the cake batter and beat until combined. Now gently fold in your chopped plums.
- Split the batter into the four Bundt tins and place in the oven to cook.
- Bake until the cake is golden, around 30- 35 minutes (see section on how to make plum and almond cake above for cooking times)
- Allow the cakes to cool for 10 minutes before releasing it from the pan onto a cooling rack.
- Add a brush of plum jam on top of the mini cakes and sprinkle some flaked almonds (optional)
- Enjoy it warm with some custard or pouring cream or let them totally cool before storing them in a cake tin.
Sarah Loackes says
Plum and Almond work so well together. I wonder if i can make this gluten free?
Neha D'Souza says
Hi Sarah. Thanks. I have not tried it with only almond flour but i am sure it will work by tweaking the egg content too?