This delicious rustic-elegant French Almond Plum Cake features a delightfully delicate crumb infused with the flavor of almonds and juicy plums. It’s easy to make, works equally well with apricots or cherries, and is a guaranteed hit wherever you serve it!
The French love their plums and when in season the end of summer through early fall you’ll find them featured in a variety of delicious ways. Everything from clafoutis, flaugnardes and galettes to panna cotta, tarts, served alongside duck or transformed into sweet chilled soups, plums (including the tiny mirabelle’s, “la quetsche”) are revered for their flavor and versatility.
Here is a delicious French almond plum cake I developed after getting back from our recent family trip through France and inspired by some of our indulgent samplings across Normandy, Picardy, Brittany, Ille-de-France and the Loire Valley.
This delicious French Almond Plum Cake features a delightfully delicate crumb infused with the flavor of almonds and the moistness of juicy plums that gently seep into the cake while baking. It’s very easy to make and is always a hit wherever I serve it.
Can I Substitute Other Fruits in This Cake?
You sure can. This cake serves as wonderfully versatile base recipe for other stone fruits. Apricots and cherries are two other exceptionally delicious options that pair beautifully with almonds. I highly recommend you try all three versions! French Almond Apricot Cake, French Almond Cherry Cake, French Almond Plum Cake…they’re all amazing!
How Well Does This Cake Store?
This cake is best enjoyed the day of while it’s still lightly crispy on the outside and moist on the inside. But kept in an airtight container it will easily store for up to two days.
Can I Freeze This Cake?
Yes. As already noted, if you want to retain a little light crispiness on the exterior crumb this cake is best enjoyed the same day but it can be frozen for up to a month. Remove it from the freezer and let it thaw at room temperature. You can also gently heat it up a little in the oven or microwave.
Let’s get started!
Beat the butter and sugar together. Add the eggs, almond extract, vanilla extract and beat until smooth.
In a separate bowl combine the flour, almond flour, baking powder, and salt. Add the dry mixture to the wet mixture along with the lemon zest and beat until combined. 
Spoon the batter into the greased springform and spread it evenly.
Toss the halved stone fruit in a bowl with the lemon juice and 1 1/2 tablespoons of sugar.
Place the stone fruits on top of the batter skin side up leaving a little space in between each fruit.
Sprinkle with flaked or slivered almonds.
Bake for one hour in an oven preheated to 350 degrees F. Remove and let cool completely. Remove the rim of the springform pan. If desired lightly dust the cake with some powdered sugar. Serve the cake as is or with a dollop of whipped cream of crème fraîche.
Enjoy!
Be sure to also try our French Almond Cake with Lavender Lemon Glaze
and our German plum cake, Authentic Zwetschgenkuchen!
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French Almond Plum Cake
Ingredients
- 12 medium plums (eg, Italian) OR apricots or cherries , washed and pitted
- 2 teaspoons lemon juice
- 1 1/2 tablespoons granulated sugar
- 3/4 cup unbleached all-purpose flour
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter , room temperature
- 2 large eggs , room temperature
- 1 teaspoon quality pure almond extract
- 1 teaspoon lemon zest , finely grated
- 1 teaspoon quality pure vanilla extract
- 1/4 cup sliced (or slivered) almonds
- light dusting of powdered sugar (optional)
- crème fraîche or whipped cream for serving (optional)
Instructions
- Preheat the oven to 350 degrees F. Grease a 8-10 inch springform (depending on how tall you want the cake. Bake a few minutes less if using 10 inch).
- Place the halved stone fruits in a bowl with the lemon juice, 1 1/2 tablespoons sugar and stir to combine. Set aside. In a small bowl combine the flour, almond flour, baking powder, and salt. In a separate medium bowl beat the butter and sugar together. Add the eggs, almond extract, vanilla extract and beat until smooth. Add the dry mixture to the wet mixture along with the lemon zest and beat until combined.
- Spoon the batter into the greased springform and spread it evenly. Place the stone fruits on top of the batter skin side up leaving a little space in between each fruit. Sprinkle with flaked or slivered almonds. Bake for one hour. Remove and let cool completely. Remove the rim of the springform pan.
- If desired lightly dust the cake with some powdered sugar. Serve the cake as is or with a dollop of whipped cream of crème fraîche.
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Aimee says
So delicate and decadent! Wow!
Krissy Allori says
This looks so rich and delicious. I look forward to trying it.
Lauren says
I just went to the store for the ingredients to make this beauty. It seems like the perfect way to celebrate the end of summer!
Suzy says
Sounds like it would such a fun trip! And this cake looks perfect! I love the step by step instructions! Helps this come out just right!
2pots2cook says
Vive la France ! Merci beaucoup :-) :-)
April says
My kids are obsessed with plums, so I know they will totally love this.
Julie Blanner says
Your trip looks amazing! And this almond plum cake is delicious, such a great combination of flavors!
Sara says
I feel fancier already just by looking at this. I grabbed the ingredients this morning and can’t wait to make this for brunch on Saturday (a cake like this can be eaten anytime of the day :D)
Flora says
Hi, I’m in the middle of making this recipe and realised that you don’t say how much cinnamon to add?! How much should it be? Thanks, Flora
Kimberly @ The Daring Gourmet says
Hi Flora, sorry for the typo, I’m not sure how cinnamon ended up in the directions when it isn’t listed among the ingredients. There is no cinnamon in this recipe but adding a pinch certainly won’t hurt anything.
Flora says
No worries – I put a teaspoon of cinnamon in and it all tasted fine! :) It’s my first time making a cake like this and my family have happily wolfed down half of the cake, but for me I found it tooo sweet. I wonder if it’d be possible to cut down the sugar. Also, I only kept mine in the oven for about 40-45mins as it was already looking dark brown/smelling well done, and it is definitely cooked through. My oven is generally not a ‘fast’ baker though so I’m surprised that it didn’t need the full hour. I used a 25cm (10inch?) loose based quiche pan/tin though so maybe that affected things?
Kimberly @ The Daring Gourmet says
Hi Flora, yes you can absolutely cut down on the sugar according to your preferences. The sweetness of the cake will also depend on the sweetness of the plums. Italian plums (which is what I use here), unless they’re extremely ripe, tend to be a little tart. Yes, baking time will be less if you’re using the larger-sized pan. So glad your family enjoyed it, thank you!
Janet says
This looks delicious. I have gluten free family members. Any chance the regular flour can be substituted with the almond flour.
Kimberly @ The Daring Gourmet says
Hi Janet, I have not made this with 100% almond flour so I’m not sure what the outcome will be. I would probably opt for a combination of almond flour and a GF flour blend. But if you have successfully substituted regular flour for 100% almond flour in other cake recipes then it’s certainly worth a try.
Melanie says
This looks so good! Do you think it would work with peaches? I ask because you don’t hear a lot about peaches and almonds, and I’m not sure they’ll work together. I have a case of peaches I need to use up and unfortunately they weren’t terribly sweet this year.
Thanks for the recipe!
Kimberly @ The Daring Gourmet says
Hi Melanie, absolutely, peaches will work great too. Happy baking!
Georgette Crawford says
I made this cake last weekend. I live in Southern California, and have never been able to find the Italian plums here. I did buy purple plums, but they were obviously larger, and only took about 6 plums to make the cake. It still turned out to be a hit at our house, and didn’t last long. Also, loved the slight almond flavor from the extract in the crust and the slivered almonds on top. (not able to post picture on here). Thanks for another great recipe.
Kimberly @ The Daring Gourmet says
That’s wonderful, Georgette, I’m glad you were able to find plums that worked and am thrilled it was a hit – thank you!
Linda Freedland says
I used nectarines and the cake was spectacular. Not a crumb left. I used a deep dish pie pan and it was fine. I’m making this next weekend and wondering if apples and cranberries would work as well?
Kimberly @ The Daring Gourmet says
Hi Linda, I’m so glad! Yes, this really is a great “base” recipe for many different fruits. If in doubt about the flavor combo you can always omit the almond extract for a more neutral-flavored base for other fruits. You could even change things up a bit more by adding a touch of orange zest to the apple-cranberry combo.
court petrie says
Great recipe. I may have taken it out too soon, but it was still very good. I didn’t know I liked plums so much. Next time I’ll wait for it to turn a little golden brown before I take it out of the oven.