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.–David Leite
Plum Almond Cake FAQs
Italian prune plums are traditionally used here, but our testers found that any ripe plums that you can find will work well.
The cake can be stored, covered in plastic, at room temperature for up to 3 days. For longer storage, cool completely, wrap well in plastic, and freeze for up to 3 months.
Plum Almond Cake
Equipment
- 8- or 9-inch (20- or 23-cm) springform pan
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
This Italian almond cake is 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 Italian 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.
Looks great! Is almond flour the same as ground almonds?
Hello, Colin. Almond flour is more finely ground that ground almonds. For this recipe, definitely stick to almond flour. You can find some great almond flour here.
David, I have found that if you add sugar to almonds in your food processor, you can more closely approximate the almond flour that you buy in the store. Also, your Flourless Almond Cake has become my go-to cake if I’m not making something chocolate, and for that I don’t use almond flour but always grind unblanched almonds in my food processor (with no sugar added) and love the texture it gives that perfect little cake. I also use organic sugar, which is a little coarser and browner that regular granulated, and it works well. Most people actually find that cake astonishing so I thank you again and again for sharing that recipe.
Victoria, thanks for the tip. And I’m so delighted you enjoy the flourless almond cake!
This is my absolute fav cake – though I live in Hong Kong, so always make with blueberries. My kids call it the blueberry muffin cake.
Love that, Alison! Kids have a way of naming things the exact way it is, don’t you agree? Looking forward to hearing what recipe from the site you try next…
After 3 days it was still lovely so I wonder if you can freeze it the day after is made. Has anyone tried freezing it?
Laura, love that it remained moist and lovely for so long on the counter! I’m actually a little worried about freezing it. Plums are so watery, I worry that during thawing the excess moisture may make the rest of the cake rather sodden. But I am very willing to be proven wrong…has anyone tried stashing this work of art in the freezer? I’ve also asked the author of this recipe, Domenica Marchetti, for her advice. So kindly be patient, Laura, we’ll have a response for you soon.