Cooking with Manuela: Plum and Almond CakeSeptember 30, 2020
Spongy and soft almond cake topped with sweet and juicy plums
Plums have been extra sweet and flavorful this summer. I’m using some of the last few juicy plumbs of the season to make this soft, spongy and yummy cake. I’ve added some almond flour to the batter for a extra flavor and extra moist. Take a look at the crumb …
The almond flour definitely adds some texture and the plum slices add some extra natural sweetness to an otherwise barely sweet cake. You are welcome to add some plum pieces in the middle of the cake too not just on top, by spreading only half of the cake batter in the pan, topping with some plums, and finishing up with the remaining batter. I topped the cake with almond slices for a little crunch, and some powdered sugar at the end, which always make a prettier cake.
Here is my short video recipe for you! Happy Baking 🙂
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TIME: about 1 hour
Preheat the oven to 350°F (175°C).
Grease 8-inch (20 cm) round pan. If like me, you have a pan with removable bottom, line with parchment paper the bottom, and just grease the sides.
Cut the plums into slices about 10 or 12 per plum, depending on size.
In a large bowl, cream the butter with the sugar until fluffy, with an electric mixer if you have it or by hand.
Beat in the eggs one at a time.
Add the almond extract, and beat some more.
Add the all-purpose flour, almond flour, baking powder and pinch salt. Beat at low speed or fold until just combined.
Pour into the prepared pan, and flattened it out with a spoon.
Arrange the plum wedges on top in circles if you’d like. Starting from the outer edge, moving in.
Sprinkle with almond slices and bake in the middle of the oven for 50 to 55 minutes until golden and set.
Let it cool down, sprinkle with powdered sugar if you like and serve.