Almond Plum Cake
This easy almond plum cake is soft, buttery, and packed with fresh plums. Ground almonds and sour cream keep it moist and tender. Serve with vanilla plum sauce and sweet sour cream.
Servings: 8
Calories: 456kcal
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 facts don't include plum sauce, flaked almonds, or sour cream toppings.
Nutrition
Calories: 456kcal | Carbohydrates: 49g | Protein: 8g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 106mg | Potassium: 252mg | Fiber: 3g | Sugar: 31g | Vitamin A: 845IU | Vitamin C: 5mg | Calcium: 109mg | Iron: 2mg