This easy almond plum cake is soft, buttery, and filled with tangy fresh plums. Ground almonds and sour cream create a tender cake that stays moist for days. Try a slice with vanilla plum sauce and sweet sour cream.
This easy almond plum cake is tender and rich from sour cream and ground almonds, while the plums add pockets of tangy sweetness and sharpness.
The recipe is simple, and the batter comes together. Ground ginger adds a subtle warmth without turning the cake into a spice cake, and the ground almonds bring a slightly nutty richness that works beautifully with the stone fruit.
I usually make this cake toward the end of summer when plums are deeply ripe and slightly soft.
It works well as a casual dessert after dinner, but I also like it with coffee in the afternoon.
It's worth the (very minimal) effort to whip up the simple vanilla plum sauce and sweetened sour cream to serve the almond plum cake with.
It becomes a dessert that feels far more elaborate than the actual effort involved!
Try it with a mug of Hawaij Coffee or a glass of Berry Iced!
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Why You'll Love This Recipe
- Ground almonds create a soft, rich crumb with more flavor than a standard sponge cake.
- Fresh plums add natural tartness that balances the sweetness beautifully.
- Sour cream helps the cake stay moist for several days.
- The recipe feels seasonal and elegant without requiring difficult techniques.
- Almond and plum is a classic flavor combination that tastes balanced rather than overly sweet.
- This cake works equally well as dessert, brunch, or afternoon coffee cake.
- The optional plum sauce makes excellent use of extra ripe fruit.
- The decorative plum topping gives the cake a bakery-style appearance with very little effort.
- A hint of ginger adds warmth and depth without overpowering the fruit.
- The batter is forgiving, which makes it suitable for less experienced bakers.
Cuisine
This almond plum cake fits broadly into European-style fruit cake baking. It has similarities to French plum gâteau, German Zwetschgenkuchen, and Italian almond cakes that use seasonal fruit.
The use of sour cream gives it a slightly Central European or American feel, while the almond-plum pairing is common across Mediterranean baking.
Unlike heavily frosted layer cakes, this style of fruit cake highlights seasonal produce and texture.
Plums
Plums are one of the most underrated baking fruits!
Unlike berries, they hold some structure during baking while still releasing plenty of juice. Their sweet-tart balance makes rich cakes taste lighter and more balanced.
Different plum varieties behave differently too. Black plums become jammy and deep in flavor, while red plums tend to stay brighter and slightly sharper.
In baking, plums also pair naturally with almonds because both share subtle aromatic compounds that enhance each other. Be sure to try them in Stewed Plums!
Ingredients
- Plums. Use ripe but still slightly firm plums for the best texture. Very soft plums release excess moisture, though they still work well in the sauce.
- Unsalted butter. Butter provides richness and structure. Room temperature butter creams more easily with sugar, helping create a lighter crumb.
- Sugar. Sugar sweetens the cake and helps the plum topping caramelize slightly during baking.
- Eggs. Eggs provide structure and help emulsify the batter. Bring them to room temperature if possible for smoother mixing.
- Vanilla extract. Vanilla softens the tartness of the plums and rounds out the almond flavor.
- Sour cream. Sour cream adds moisture and a subtle tanginess. Full-fat Greek yogurt can work as a substitute if needed.
- Plain flour. Flour provides structure while keeping the cake tender rather than dense.
- Ground almonds. Ground almonds add richness and moisture. Almond flour works similarly if it is finely ground.
- Baking powder. Baking powder gives the cake lift and prevents the almond-heavy batter from becoming too compact.
- Ground ginger. Ginger adds warmth and complexity without dominating the fruit.
- Fine salt. Salt sharpens the almond and plum flavors and balances sweetness.
- Optional Plum Sauce Ingredients
- Extra plums. Additional plums create a soft sauce that intensifies the fruit flavor.
- Sugar. A small amount helps the sauce become glossy and balanced.
- Vanilla extract. Vanilla rounds out the cooked fruit flavor.
- Optional Serving Ingredients
- Sour cream. Sweetened sour cream adds coolness and tang that contrasts with the warm cake.
- Powdered icing sugar. Icing sugar sweetens the sour cream without graininess.
- Sliced almonds. Sliced almonds add crunch and reinforce the almond flavor.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 180°C/350°F. Grease and line a 20cm/8" deep-sided cake pan.
Remove the pits from the plums, then chop 1⁄2 of them into small chunks, and slice the remaining plums into thin slices (to decorate the top of the cake)..
Add the butter and sugar to a large mixing bowl and beat with an electric mixer for 2-3 minutes until smooth. Beat in the eggs one at a time, then beat in the vanilla. Gently stir in the sour cream with a spatula.
In a mixing bowl, whisk the flour, ground almonds, baking powder, ginger, and salt.
Pour the dry mixture into the wet mixture.
Fold the mixture together with a spatula until just combined (don't overbeat).
Pour half of the cake batter into the prepared cake pan and spread evenly to the edges, then add the chopped plums in an even layer.
Pour the remaining cake batter over the plums and spread the batter evenly to the edges. Arrange the sliced plums decoratively on top.
Place the cake into the oven and bake for 1 hour or until an inserted skewer comes out clean. If it is darkening quickly towards the end of baking, cover the cake with foil loosely. Allow the plum cake to cool in the baking pan.
Meanwhile make a plum sauce for serving. Remove the pits from the plums, then chop them up into small chunks. Add the chopped plums to a saucepan along with the sugar and vanilla, plus 2 tablespoons of water.
Heat gently over a medium heat for 7 minutes, stirring often, or until the plums have softened and broken down. Set aside the plum sauce to cool.
Mix the icing sugar into the remaining sour cream.
Serve the cake topped with the plum sauce, the sweet sour cream, and sprinkled with sliced almonds.
Serving Suggestions
- Add vanilla ice cream instead of the sweet sour cream.
- Spoon vanilla plum sauce over each slice.
- Toast sliced almonds before sprinkling them on top.
- Drizzle with homemade Plum Syrup.
- Include it on a brunch table with a Fruit Platter.
Variations
- Add cardamom instead of ginger for a more floral spice profile.
- Use apricots or peaches instead of plums.
- Replace vanilla extract with almond extract for a stronger almond flavor.
- Add orange zest to brighten the cake.
- Sprinkle demerara sugar on top before baking for crunch.
- Add chopped toasted almonds into the batter for texture.
- Swap sour cream for crème fraîche for a slightly richer finish.
- Include raspberries alongside the plums for extra tartness.
Plum Recipes
Looking for more great ways to use up seasonal plums? Try these plum recipes!
Storage
Storage: Store the cake covered at room temperature for up to 2 days. Because of the fruit and sour cream, I prefer refrigerating it after that point.
In the fridge, it keeps well for around 5 days. The texture becomes slightly denser but remains moist.
Freezing: Freeze slices individually wrapped in parchment and airtight containers for up to 2 months.
Thaw overnight in the fridge or at room temperature for several hours.
Make-Ahead Advice: You can bake the cake a day ahead because the flavor improves slightly as the fruit settles into the crumb.
The plum sauce can also be made several days in advance and refrigerated.
Recipe Tips
- Use ripe but not collapsing plums for the best texture.
- Do not overmix the batter once the flour is added. Overmixing can make the cake dense.
- Cover the cake loosely with foil toward the end of baking if the top darkens too quickly.
- Allow the cake to cool before slicing so the fruit layer can settle properly.
FAQs
Yes, though fresh plums give the best texture. If using frozen plums, thaw and drain them first to avoid excess moisture in the batter.
Yes. Replace the plain flour with a reliable gluten-free baking blend that contains xanthan gum or another binder. Double check that all other ingredients are gluten free.
It can stay at room temperature for a short period, but because of the fruit and sour cream, refrigeration is safest after 1 to 2 days.
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📖 Recipe
Almond Plum Cake
Equipment
- 20cm/8" deep-sided cake pan
- Mixing bowls
Ingredients
- 150 g unsalted butter at room temperature, plus extra for greasing (½ cup plus 2 tablespoons)
- 6 ripe plums
- 200 g sugar (1 cup)
- 3 eggs
- 1 teaspoon vanilla extract
- 150 g sour cream (⅔ cup)
- 150 g plain flour all purpose flour (1 ¼ cup)
- 100 g ground almonds (1 cup)
- 2 teaspoons baking powder
- ½ teaspoon ground ginger
- ¼ teaspoon fine salt
For the vanilla plum sauce (optional)
- 3 plums
- 1 teaspoon sugar
- 1 teaspoon vanilla extract
To serve (optional, per slice)
- 1 tablespoon sour cream
- ¼ teaspoon powdered icing sugar
- 1 teaspoon sliced almonds
Instructions
- Preheat the oven to 180°C/350°F. Grease and line a 20cm/8" deep-sided cake pan.
- Remove the pits from the plums, then chop 1⁄2 of them into small chunks, and slice the remaining plums into thin slices (to decorate the top of the cake)..
- Add the butter and sugar to a large mixing bowl and beat with an electric mixer for 2-3 minutes until smooth. Beat in the eggs one at a time, then beat in the vanilla. Gently stir in the sour cream with a spatula.
- In a mixing bowl, whisk the flour, ground almonds, baking powder, ginger, and salt, then gently fold the dry mixture into the wet mixture with a spatula until just combined (don't overbeat).
- Pour half of the cake batter into the prepared cake pan and spread evenly to the edges, then add the chopped plums in an even layer. Pour the remaining cake batter over the plums and spread the batter evenly to the edges.
- Arrange the sliced plums decoratively on top.
- Place the cake into the oven and bake for 1 hour or until an inserted skewer comes out clean. If it is darkening quickly towards the end of baking, cover the cake with foil loosely.
- Allow the plum cake to cool in the baking pan.
- Meanwhile make a plum sauce for serving. Remove the pits from the plums, then chop them up into small chunks. Add the chopped plums to a saucepan along with the sugar and vanilla, plus 2 tablespoons of water. Heat gently over a medium heat for 7 minutes, stirring often, or until the plums have softened and broken down. Set aside the plum sauce to cool. Mix the icing sugar into the remaining sour cream.
- Serve the cake topped with the plum sauce, the sweet sour cream, and sprinkled with sliced almonds.
Notes
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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