Almond Plum Cake - Moss Berry Farm

Almond Plum Cake

I have been enjoying the baking of a friend over the course of the pandemic.  When I told her I had some plums I wanted to use up, she lent me her current favourite baking book Snacking Cakes: Simple Treats for Anytime Cravings by Yossy Arefi. 

This is a great tasting cake and easy to make.  What my family really loved was the delicate almond flavour, not overpowering at all. I am a big fan of marzipan but appreciate that you can only have a small bit before it becomes too much.  Although you can omit the almond extract, I would advise you not to. 


½ c. (113g) unsalted butter
5-6 small plums (around 12 oz./340g)
¾ c. (150g) plus 1 T. sugar
2 large eggs
1 t. vanilla extract
1 t. almond extract
¾ t. kosher salt
1 c. (128g) all-purpose flour
½ c. (55 g) almond flour
1 t. baking powder
3 T. sliced almonds
¼ c. apricot or raspberry jam

Notes:   t. = teaspoon     T. = Tablespoon


  1. Position rack in centre of oven and preheat oven to 350F. Butter an 8” square pan with on-stick spray or line pan with parchment paper.
  2. Brown the butter – should take about 3 minutes.  Scrape the brown bits as it is browning and when it is golden brown and smells nutty, pour it into a bowl and let it cool slightly while you prepare the rest of the ingredients.
  3. Pit the plums and slice them into quarters.
  4. Add ¾ c. (150g) of the sugar and eggs to the warm butter and whisk until pale and foamy, about 1 minute.  Add the vanilla, almond extract and salt.  Whisk until smooth and emulsified.
  5. Sift together the all-purpose flour, almond flour, and baking powder.  Fold into the wet ingredients and stir until well-combined and smooth.
  6. Pour the batter into the prepared pan and smooth the top with an offset spatula. Tap the pan gently on the counter to release any air bubbles.
  7. Arrange the plums in snug rows on top of the batter, sprinkle with the almonds and the remaining tablespoon of sugar.
  8. Bake the cake until puffed and golden and a tester inserted into the centre comes out clean, about 35 or 40 minutes. 
  9. If you plan to use raspberry jam to glaze the plums, using a strainer and rubber spatula to remove the seeds.
  10. Cool for about 15 minutes and then use the parchment paper to lift the cake out of the pan.  Brush and coat each plum with the jam.
  11. Set the cake on a baking rack to cool.  This cake is delicious warm so you don’t really need to wait!  (Store the cake, wrapped tightly, at room temperature for a day or two or in the fridge for up to three days.)

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