Plum Good Almond Cake

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Moist tender almond flavored cake with fresh plum slices arranged on top of cake as a garnish. Easy cake to make and bake, fresh plums will not bleed into cake. For more rustic plum good almond cake, use less plums to scatter on top of cake instead of all over plum layering design.

Author: Liz Bushong
Prep Time: 25 minutes
Cook Time: 40-45 minutes
Total Time: 65 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

8 tablespoons butter, room temperature

2/3 cup granulated sugar

2 large eggs, room temperature

3/4 cup buttermilk

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 teaspoon lemon extract or fresh lemon juice

1-1/3 cups all purpose flour

1/3 cup almond flour

1-1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon sea salt

1 teaspoon cornstarch (for extra tenderness)

Plum Good Topping:

5 large firm ripe plums, pitted, sliced into 1/4" thin slices (for rustic look, use 2-3 plums)*

3 tablespoons coarse sugar

1/4 cup toasted almond slices, whole pieces for garnish-optional

Garnish: Fresh whipped cream, or dust with confectioner's sugar and toasted almond slices

Whipped Cinnamon Cream-serves 4 recipe can be doubled

1/2 cup chilled heavy whipping cream

2 tablespoons confectioner's sugar

1/2 teaspoon vanilla or almond extract

1/4 to 1/2 teaspoon ground cinnamon- optional

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Instructions

Preheat oven to 350° F. Lightly spray 9″ round springform pan with baking spray or coat with softened butter, lightly coat with flour.
In medium bowl, combine flour, baking soda, baking powder, salt, cornstarch, whisk together set aside.
In bowl of stand mixer fitted with paddle attachment, combine butter and sugar, beat on medium speed 3-4 minutes to combine. Add eggs one at a time, mixing to combine.
Add half of the buttermilk including all extracts, beat to combine.
Add reserved flour mixture and remaining buttermilk. Beat on low speed just to blend flour into batter. Do not over beat batter.Scape down bowl to make sure all ingredients are well mixed. Batter will be thick.
Pour batter into prepared springform pan, smooth top.
Arrange plum slices beginning around the outer edge of cake pan in circular fashion until top is covered. If you want a rustic look*, cut only 2-3 plums into 1/4″ slices and arrange plum fans in random fashion over the top of unbaked batter.
Sprinkle top of cake, coarse sugar if desired. Add almond slices after cake is baked in pretty design between some plum slices. If you bake the cake with almonds they will brown too quickly.
Bake cake for 40-45 minutes or until toothpick comes out clean inserted in center of cake. Allow cake to cool, release side of cake pan after 10 minutes. To help release cake, run a sharp knife around the outside edges of the cake. Place cake on serving cake stand or plate. Serve with fresh whipped cream

Cinnamon Whipped Cream: In medium mixing bowl fitted with whisk attachment, add chilled heavy cream and confectioner’s sugar, vanilla and ground cinnamon. Whip until semi firm peaks. Serve immediately. Recipe can be doubled or tripled. Store in refrigerator in covered container if you have leftovers. Re-whip when needed for serving.

Notes

Plum cake can be elegant with plums all over the top of the batter or you can slice 2-3 plums in fans and arrange randomly over the top of the cake batter.

To keep Plum juice from bleeding into the batter as it bakes make sure you blot the plum slices between paper towels before adding to cake top.

Find it online: https://lizbushong.com/plum-good-almond-cake/