Almond Plum Cake
Ingredients
- 6 tablespoons butter
85g
- 2/3 cup fine muscovado or dark brown sugar
135g
- 2 tablespoons runny honey
- 1 egg
at room temperature
- 1 teaspoon pure almond extract
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup ground almonds
or almond flour, 95g
- 3/4 cup superfine whole wheat flour
70g
- 3-4 red plums
stoned and each half in fourths
- Powdered sugar
to serve
Directions
- 1
Preheat oven to 350ºF / 180ºC.
- 2
Line or butter an 8-inch round with removable bottom or square cake pan lined with parchment paper.
- 3
Melt butter in a large bowl.
- 4
Add sugar and honey. Mix well with a hand beater.
- 5
Add egg, extracts, salt and baking powder. Mix well until creamy.
- 6
Add flours in 2 or 3 parts, mixing well, but not too much.
- 7
Pour into the prepared pan and arrange plum pieces on top.
- 8
Bake for about 30-40 minutes, until a tester comes almost dry (this is a very moist cake so it will not be completely dry).
- 9
Let cool completely on wire rack.
- 10
Sprinkle powdered sugar on top (not too much) and serve.
Almond Plum Cake
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Ratings & Reviews
Based on 12 ratings
Rating Breakdown
About this Recipe
Imagine a cake that perfectly balances the sweetness of honey with the tart burst of fresh plums, all nestled in a tender almond crumb. This Almond Plum Cake delivers that irresistible experience, promising a truly memorable dessert for any occasion.
Why This Cake Works
The secret to this cake's charm lies in its harmonious blend of flavors and textures. The combination of ground almonds and fine muscovado sugar creates an incredibly moist and flavorful crumb, while runny honey adds a subtle depth of sweetness. But the real star here is the fresh plums, whose natural tartness beautifully cuts through the richness, creating an awesome balance between sweet and sour that will keep you coming back for more.
What to Expect
You'll discover a cake that’s wonderfully tender and subtly fragrant with both almond and vanilla. The rich, buttery base is infused with the warm, caramelized notes of muscovado sugar and honey, providing a comforting sweetness. As you slice into it, you'll reveal juicy pockets of slightly tart plums, softened and caramelized during baking, offering a delightful counterpoint to the cake’s richness. It’s a comforting yet elegant dessert, perfect for savoring slowly.
Customization & Variations
While this recipe calls for red plums, feel free to experiment with other varieties of plums or even a mix for visual appeal, ensuring they are ripe but firm. If you don't have superfine whole wheat flour, an equal amount of good quality all-purpose flour can be used in its place. For a slightly different flavor profile, you could also substitute the fine muscovado sugar with regular dark brown sugar, though the muscovado offers a unique depth.
Serving & Context
This Almond Plum Cake is truly versatile, making it perfect for an afternoon tea, a delightful brunch centerpiece, or a satisfying dessert after dinner. Serve it simply dusted with powdered sugar for an elegant and classic finish.