French Almond Plum Cake

Name: French Almond Plum Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 18 min
Yield: 10 servings
Ingredients: 12 medium plums, about 2 pounds, (preferably Italian plums) OR apricots or cherries; 2 teaspoons lemon juice; 1 1/2 tablespoons granulated sugar; 3/4 cup unbleached all-purpose flour; 1/4 cup almond flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup granulated sugar; 1/2 cup unsalted butter; 2 large eggs; 1 teaspoon quality pure almond extract; 1 teaspoon lemon zest; 1 teaspoon quality pure vanilla extract; 1/4 cup sliced (or slivered) almonds; light dusting of powdered sugar; crème fraîche or whipped cream for serving

User Reviews

5.0

306 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 18 mins
Servings
10 servings
Calories
283 kcal
Course
Dessert
Cuisine
French

French Almond Plum Cake

Nevaeh Sloan

Report

This delicious rustic-elegant French Almond Plum Cake features a delightfully delicate crumb infused with the flavor of almonds and the moistness of juicy plums that gently seep into the cake while baking. It's easy to make, works equally well with apricots or cherries, and is a guaranteed hit wherever you serve it!

Share:

I Made This!

229 people made this

Print

62 people printed this

Save this

183 people saved this

Ingredients

Servings

12 medium plums, about 2 pounds, (preferably Italian plums) OR apricots or cherries , washed and pitted
2 teaspoons lemon juice
1 1/2 tablespoons granulated sugar
3/4 cup unbleached all-purpose flour
1/4 cup almond flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter , room temperature
2 large eggs , room temperature
1 teaspoon quality pure almond extract
1 teaspoon lemon zest , finely grated
1 teaspoon quality pure vanilla extract
1/4 cup sliced (or slivered) almonds
light dusting of powdered sugar (optional)
crème fraîche or whipped cream for serving (optional)

Add to Shopping List

Instructions

Preheat the oven to 350 degrees F. Grease a 8-10 inch springform (depending on how tall you want the cake. Bake a few minutes less if using 10 inch).
Place the halved stone fruits in a bowl with the lemon juice, 1 1/2 tablespoons sugar and stir to combine. Set aside. In a small bowl combine the flour, almond flour, baking powder, and salt. In a separate medium bowl beat the butter and sugar together. Add the eggs, almond extract, vanilla extract and beat until smooth. Add the dry mixture to the wet mixture along with the lemon zest and beat until combined.
Spoon the batter into the greased springform and spread it evenly. Place the stone fruits on top of the batter skin side up leaving a little space in between each fruit. Sprinkle with flaked or slivered almonds. Bake for one hour. Remove and let cool completely. Remove the rim of the springform pan.
If desired lightly dust the cake with some powdered sugar. Serve the cake as is or with a dollop of whipped cream of crème fraîche.

Nutrition Information

Show Details

Calories 283kcal (14%) Carbohydrates 38g (13%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 6g (30%) Cholesterol 57mg (19%) Sodium 73mg (3%) Potassium 206mg (6%) Fiber 2g (8%) Sugar 29g (58%) Vitamin A 604IU (12%) Vitamin C 8mg (9%) Calcium 44mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 283 kcal

% Daily Value*

Calories	283kcal	14%
Carbohydrates	38g	13%
Protein	4g	8%
Fat	13g	20%
Saturated Fat	6g	30%
Cholesterol	57mg	19%
Sodium	73mg	3%
Potassium	206mg	4%
Fiber	2g	8%
Sugar	29g	58%
Vitamin A	604IU	12%
Vitamin C	8mg	9%
Calcium	44mg	4%
Iron	1mg	6%