Make a beautiful, melt-in-your-mouth plum cake with fresh, juicy plums, almond flour, and a little bit of whole wheat flour for an easy and impressive summer dessert.
This fantastic plum cake from Zoe Francoise of Zoe Bakes was a total hit at my house! I’ve always loved her recipes. Her recipe for making artisan bread in 5 minutes a day inspired my Brotchen German Rolls.
❤️ Why You’ll Love This Recipe: This plum cake is made with almond flour, which pairs perfectly with juicy, ripe summer plums. It’s easy to make and has a just-sweet-enough flavor and a dense, moist texture. Plus, it’s made in a food processor!
Zoe Bakes Cakes Cookbook
This cake recipe comes from Zoe’s new cookbook, Zoe Bakes Cakes. It’s a delightful book that any home baker will love. There’s a fantastic section of the book called Cake Academy that’s filled with great advice on making cakes, including a Baking at High Altitudes section.
Zoe included the section so you can learn more and geek out on the science behind about the techniques she uses in the cookbook.
There are also photos of every single cake in the book! It was very difficult to choose which one to make first, but Zoe’s headnote said that this was her favorite in the cookbook. And we can easily see why. This cake has a buttery and sweet flavor that’s both fruity and warming. It also turns a beautiful pink color as it bakes, so everyone is impressed when you slice this cake open.
Zoe also has a great new baking show on Discovery+. Zoe Bakes is fun to watch and it’s filled with great baking advice.
How to Make Plum Cake
This cake recipe is made in a food processor, not a traditional mixer, so it blends up in minutes.
Before you start making the cake, be sure to thoroughly grease and line your springform pan with parchment paper. I cut a round of parchment for the bottom. Then I cut two strips for the inside edge of the pan.
You can also use one large piece of parchment and press it into the pan and up the sides. Just make sure that you press it well to the side, so your cake doesn’t have creases.
Which Plums are Best?
You can use either red or yellow plums for the recipe. The red plums will bleed into the cake for a gorgeous fuchsia color.
I cut the plums into 6 to 8 small wedges instead of quartering them. If you choose to quarter them, you may need 6 to 8 plums to cover the cake nicely depending on the size of the plums.
When arranging the plums, I started from the outside and worked toward the inside. Place them flesh side up.
When your cake is done baking, be gentle when removing the side of the springform pan from the cake. The cake can stand on its own just fine but a warm cake can be a little fragile.
This cake is delicious at room temperature, but it’s amazing served warm. The texture is moist, dense and melts in your mouth. We agree with Zoe that a fresh dollop of whipped cream is a wonderful compliment to this cake.
Store leftover cake tightly wrapped or in an airtight container for up to four days at room temperature. You can freeze leftovers for up to three months.
More Cake Recipes
Try these other favorite cake recipes next:
- Carrot Bundt Cake with pineapple is a sweet coffee cake or dessert with a tropical twist.
- Creamsicle Opera Cake is a beautifully layered cake with creamy orange flavors.
- Instant Pot Coconut Bundt Cake from Pressure Cooking Today is an adorable treat perfect for Easter.
- 10 tablespoons (140 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 2 eggs, at room temperature
- ½ cup (102 ml) whole milk, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (120 g) all-purpose flour
- ½ cup (60 g) almond flour
- ¼ cup (35 g) whole-wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 plums, cut into 6 or 8 pieces
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cold, cut into ¼-inch cubes
Preheat the oven to 375°F. Generously grease a 9-inch springform pan, then line the bottom and sides with greased parchment paper.
In a food processor, combine the butter, sugar, eggs, milk, and vanilla and process until smooth. Add all three flours, the baking powder, and salt and mix together by pulsing several times, just until smooth.
Scrape the batter into the prepared pan and smooth the top with a spatula. Gently tap the pan on the counter several times to release excess air bubbles. Add the plums in a spiral on top of the batter. Set the pan on a baking sheet.
Bake for about 45 minutes.
To make the topping: in a small bowl, mix together the sugar and cinnamon.
Carefully sprinkle the topping over the baked cake and then dot with the butter.
Continue baking until the cake is golden and a tester comes out clean, about 20 minutes. Let the cake cool in the pan for 20 minutes and then run a knife around the edge. Remove the sides of the springform and transfer to a wire rack to cool completely before serving.
I made the following high altitude changes: reduced baking powder to ½ teaspoon, removed 1 tablespoon sugar from the 1 cup, 1 cup + 2 tablespoons flour. I baked it at 400° for 40 minutes and then baked it another 15 minutes after adding the topping.
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Amount Per Serving: Calories: 253Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 77mgSodium: 229mgCarbohydrates: 24gFiber: 1gSugar: 6gProtein: 5g
Nutrition information is calculated by Nutritionix and may not always be accurate.
Disclosure: I received Zoe Bakes Cakes from the publisher for review, but the opinions expressed are always my own.