Plum Almond Cake

This plum almond cake, an Italian dessert known as Torta di Prugne e Mandorle, is easy to make from scratch with flour, almond meal, sugar, butter, lemon, and plums. Addictively delicious.

This plum almond cake is an Italian classic. While we’ve got nothing against homey, which is what author Domenica Marchetti dubs this dessert, we think this lovely little looker of a cake has a little haute going on, too. She prefers how this simple cake “celebrates September, when farmers’ markets are overflowing with small, dark Italian plums,” but quite frankly, we keep this recipe handy all summer long and make it with whatever variety of plums we happen to find. Just wait’ll you taste the delicate-crumbed cake interspersed with pockets of plums, which turn jammy as they bake. We’re a little wobbly in the knees just thinking about it.Renee Schettler Rossi

Plum Almond Cake

A slice of plum almond cake on a brown ceramic plate.
This plum almond cake, an Italian dessert known as Torta di Prugne e Mandorle, is easy to make from scratch with flour, almond meal, sugar, butter, lemon, and plums. Addictively delicious.
Domenica Marchetti

Prep 25 mins
Cook 1 hr 5 mins
Total 1 hr 30 mins
10 to 12 servings
343 kcal
4.74 / 19 votes
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  • 8- or 9-inch (20- or 23-cm) springform pan


  • 1/2 cup sunflower or other mild vegetable oil plus more for the pan
  • 1 cup unbleached all-purpose flour plus more for the pan
  • 1/2 cup almond meal or almond flour (you can find this almost anywhere these days, even at Trader Joe’s)
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1 large egg
  • 1/2 cup half-and-half or whole milk
  • Finely grated zest and juice of 1 large lemon
  • 1 cup sugar plus 2 tablespoons
  • 1/4 teaspoon almond extract
  • 7 to 9 plums (any variety) halved and pitted but not peeled
  • 1/4 cup sliced almonds
  • 2 tablespoons (1 oz) unsalted butter at room temperature


  • Preheat the oven to 375°F (190°C). Lightly oil an 8- or 9-inch springform pan. Dust the pan with flour and tap out any excess.
  • In a large bowl, whisk together the flour, almond meal, baking powder, and salt. In a separate bowl, whisk together the oil, egg, half-and-half (or milk, if using), lemon juice and zest, the 1 cup (8 ounces) sugar, and the almond extract until thoroughly combined. Add the liquid ingredients to the flour mixture and whisk just until combined.
  • Scrape the batter into the prepared pan. Arrange the plum halves, cut side up, atop the batter. In a bowl, combine the almonds, the remaining 2 tablespoons sugar, and the butter and mix well. Dot the almond topping over the cake.
  • Bake the cake until the surface is golden brown and a tester inserted in the center of the cake comes out clean, about 45 minutes. (If using an 8-inch pan, you may need to bake it longer, being careful to cover the outer edges of the cake with a strip of foil if they begin to brown.) Transfer the pan to a wire rack and let cool for 20 minutes. Remove the ring from the pan and place the cake on a serving platter. Cut into wedges and serve warm or, if you can wait, at room temperature.
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Show Nutrition

Serving: 1sliceCalories: 343kcal (17%)Carbohydrates: 38g (13%)Protein: 5g (10%)Fat: 20g (31%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 26mg (9%)Sodium: 72mg (3%)Potassium: 233mg (7%)Fiber: 2g (8%)Sugar: 26g (29%)Vitamin A: 280IU (6%)Vitamin C: 4mg (5%)Calcium: 84mg (8%)Iron: 1mg (6%)

Recipe Testers’ Reviews

Delicious and beautiful. Homey and brilliant. The flavors of this plum almond cake blend remarkably well together and the cake is beautiful studded with the plums. I couldn’t find Italian plums so I just used the wonderful black plums from the farmers’ market. The fruit made the cook time a little challenging, as it kept the batter around the sliced plums very moist. I cooked the cake for 5 minutes longer than suggested. The only thing I would change is to increase the amount of the almond topping; I loved the contrast in textures it lent to the cake—I just wanted more of it! I really preferred this cake slightly warm. Simply beautiful and superb!

The plum almond cake was very good with its nice, delicate crumb topping and very appealing, almost buttery taste, although there was no butter used in the batter. I used fairly ripe, but not overly ripe, plums. They were rather tart so the next time I make this cake I will let them get a bit more ripe or I will try to find Italian plums. My plums were larger than Italian plums, so I only needed 7 plums halved, rather than 9, to cover the top of my cake. I didn’t have an 8-inch springform pan, so I used a regular 8-inch cake pan. I made a parchment round for the bottom of the pan hoping that this would help me get the cake out of the pan. The cake took exactly 45 minutes to bake. I probably should have let it cool for more than 20 minutes before taking it out of the pan, because it did break a bit when I removed it.

This plum almond cake highlights the delicious combination of plums and almonds. What I thought would be the tricky part of the recipe was finding almond meal, and that concern disappeared when I found that Trader Joe’s sells it—and at a great price! What ended up being tricky was pitting the plums. I used a combination of red and black plums and found that the ripe ones were easier to pit but that the skin easily separated from the flesh and the flesh ended up being smooshed. The slightly unripe plums were easier to halve because they were firmer but getting the pit out of them required a knife and the end result wasn’t very pretty. Once baked, the plums that ended up getting a bit mangled in the process released a lot of their juices into the cake batter since the skins weren’t completely intact. Not a big deal, especially if the cake is eaten that day. By day two, the cake was soggy but still delicious. The topping adds a great additional crunchy texture and would be better showcased with a wider pan. If you use an 8-inch pan, make sure it has high sides (3 inches) and consider covering the edges with foil once it browns so you can get the center to bake for a bit longer.

Originally published August 20, 2018


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  1. 5 stars
    I love this recipe! It’s my husband’s favorite cake. Question…I have a glut of plums from the garden and wanted to make a few cakes and freeze them. Does this cake freeze well?

    1. Dawn, so happy to hear your husband loves this cake so much! And I envy you that glut of plums. However, I wouldn’t freeze this cake as I worry the moisture from the fruit would make the cake soggy as it thaws. You may want to try halving and pitting and freezing the plums and then making the cake later. You’ll just want to first let the plums drain on paper towels really well to soak up any excess moisture. We do have a couple recipes for preserving stone fruits, including sweetly pickled stone fruits and a tipsy-inducing stone fruits in vodka.

  2. 4 stars
    Turned out great, a little sour though, I suggest reducing the lemon juice by half and cutting down the sugar so only using 3/4 of cup – using 2 1/2 tbs of honey instead. I also used 2 tbs of honey instead of sugar for the almonds with the butter, I found that it gave more flavor and a nice glaze when it bakes.

  3. 4 stars
    Made this with 1/2 cup of sugar rather than 1 cup and it was still a little sweet for my taste. But I was wanting it for a breakfast cake. For a dessert, it would have been fine. Tasty but didn’t love it.

    1. Thanks for letting us know, Kristen. It’s good to know that the sugar amount can be adjusted with success!

  4. 4 stars
    I loved this recipe though I mistakenly imagined the plums were supposed to be sliced! It turned out beautiful and tasty, however I will cover the edges next time to let the center cook through a bit more.

    1. 5 stars
      Upgrading my rating to a 5; I love it best with turbinado sugar (sugar in the raw). And third times the charm, as it turned out perfect the 3rd time around. Cooked well throughout (I did use foil to cover the edges a bit).

      1. Thanks, Shruti! We’re delighted that you’ve continued to work with the recipe to make it perfect for you. Thanks so much for the turbinado sugar tip.

    2. Your cake is stunning, Shruti! Thanks so much for taking the time to share this with us.

  5. Can someone help me troubleshoot this? The flavours were delicious but my textures were all wrong.

    I followed the recipe, except for the Italian plums. I just had some rather large, red plums that were on the verge of being overripe.

    I handmixed my batter and the batter came out very dense. The second problem was the plums, they were very juicy and runny and seeped into the cake, so it made the cake very wet. I had to bake for much longer to get anything to set. At the end, the cake was very dense and was definitely a layer of cake and a layer of plums. It was not mixed like the pictures.

    Oh, but the flavour combination was divine! Please help this novice baker, so I can get it right next time!

    1. Anne, sorry the cake was dense. It’s not a light fluffy cake–it does have some heft to it. Tell me: Did you weigh the flour or did you use cups? The plums also may have contributed to the denseness, and liquid made have caused them to sink. My suggestion would be to carefully measure the flour and use ripe smaller plums.

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