Almond Plum Tea Cake Recipe

Slice of plum almond cake topped with vanilla ice cream and mint, showing fresh baked plums and a tender almond crumb with a fork nearby.

Almond Plum Tea Cake Recipe

A tender Plum Cake with Almonds made with fresh plums, ground almonds, and warm spices, then finished with apricot glaze and sliced almonds. It’s an easy, beautiful late-summer cake for afternoon tea or dessert.

Prep Time10

Cook Time1

Total Time1 10

Servings: servings

Calories: 244kcal

Author: Stephanie Wilson

Ingredients

1 ½ cups all-purpose flour
½ cup finely ground almonds or almond flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon cardamom
½ teaspoon salt
½ cup butter softened, plus more for buttering pan
1 cup granulated sugar plus optional 2 tablespoons for topping
2 teaspoons almond extract
1 teaspoon vanilla extract
1 large egg room temperature
½ cup milk or Greek yogurt
1 pound plums pitted and sliced
2 to 3 tablespoons apricot jam warmed
2 to 3 tablespoons sliced almonds for topping

US Customary - Metric

Instructions

Preheat the oven to 350℉ (175℃) and set a rack in the center of the oven. Butter or grease the bottom and sides of a 9-inch springform pan. I also like to line the bottom and sides with parchment rounds and a sleeve. You can also use a 9-inch cake pan or deep dish pie pan.
In a spice or nut grinder (or food processor or blender), pulse the almonds until finely ground. Then, in a medium bowl, combine the flour, ground almond meal (or almond flour), baking powder, cinnamon, nutmeg, cardamom, and salt.
With an electric or stand mixer, cream the butter and 1 cup of sugar until light, pale, and fluffy, about 3 minutes. Add the egg, vanilla, and almond extract, then beat on low speed until well combined.
Gradually add the flour mixture, alternating with the milk, mixing on low speed until smooth. The batter will be thick.
Transfer the batter to the prepared pan and smooth the top with an offset spatula. Arrange the plums on top in a circular pattern. Sprinkle the remaining 2 tablespoons of sugar over the top.
Bake for 60 to 70 minutes, or until the top is golden and springs back when lightly pressed. During the last 10 minutes of baking, place a sheet of parchment paper or tent foil over the cake if it is browning too quickly.
Remove the cake from the oven, run a knife around the edges of the pan, and lift the springform ring, leaving the base in place. Cool slightly, then brush the top with warmed apricot jam and sprinkle with sliced almonds. Cool completely before slicing and serving.

Notes

Plums: Choose ripe but still firm plums that will hold their shape when sliced. Depending on their size, you’ll need enough slices to generously cover the top of the cake.
Ground almonds: You can finely grind whole almonds or use almond flour. Almond flour generally creates a slightly finer, softer crumb.
Milk or Greek yogurt: Either works well. Greek yogurt will give the cake a slightly richer, more tender texture.
Apricot glaze: Warm 2 to 3 tablespoons of apricot jam until easily spreadable, then brush it gently over the cake after baking. If your jam is especially thick, you can loosen it with a tiny splash of water.
Pan: A 9-inch springform pan makes the cake easiest to remove, but a 9-inch cake pan or deep-dish pie pan can also be used. Line the pan with parchment for easy release.
Storage: Once completely cool, loosely cover and store at room temperature for up to 2 days. For longer storage, refrigerate and bring to room temperature before serving.

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