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Home » French Almond Plum Cake

French Almond Plum Cake

Written on August 31, 2019

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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!

french plum cake recipe almond stone fruit apricot cherry

Plum Cake Recipe

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.

Le château de Chambord France

Le château de Chambord France

Le château de Chambord France Kimberly Killebrew The Daring Gourmet

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.

french plum cake recipe almond stone fruit apricot cherry

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.

french plum cake recipe almond stone fruit apricot cherry

french plum cake recipe almond stone fruit apricot cherry

How To Make Plum Cake

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.

french plum cake recipe almond stone fruit apricot cherry

Enjoy!

french plum cake recipe almond stone fruit apricot cherry

french plum cake recipe almond stone fruit apricot cherry

Be sure to also try our French Almond Cake with Lavender Lemon Glaze

and our German plum cake, Authentic Zwetschgenkuchen!

 

Pin Me!

french plum cake recipe almond stone fruit apricot cherry

For more delicious French goodies try our:

  • Cherry Clafoutis
  • French Almond Cake with Lavender Lemon Glaze
  • Blackberry Clafoutis
  • French Nonnettes

 

French Almond Plum Cake

Kimberly Killebrew
This delicious rustic-elegant 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 easy to make, works equally well with apricots or cherries, and is a guaranteed hit wherever you serve it! 
Print Recipe
4.93 from 14 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 18 mins
Course Dessert
Cuisine French
Servings 10 servings
Calories 283 kcal

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.  

Nutrition

Calories: 283kcal | Carbohydrates: 38g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 73mg | Potassium: 206mg | Fiber: 2g | Sugar: 29g | Vitamin A: 604IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 1mg
Keyword Plum Cake
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet
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Topics include: Affiliate, All Recipes, By Country or Region, By Course, Dessert, Disclosure, Food, France, Western Europe as well as: almond, almonds, apricots, baking, cake, cherries, dessert, French, nuts, plum, plums, stone fruits43 Comments →

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43 Responses

  1. Linda Freedland says

    March 17, 2021 at 11:33 am

    I normally use apples for this cake and it’s always delicious. But I want to try a different fruit. I’d like to try it with cherries, but as cherries are not in season now, can I use frozen cherries that have been thawed out? If not, I’ll go back to using apples. BTW, this has become one of my steadfast desserts. It’s never failed me.

    Reply
    • Kimberly @ The Daring Gourmet says

      March 20, 2021 at 8:45 am

      I’m so happy to hear that, Linda, thank you! Yes, you can use frozen cherries that have been thawed and thoroughly drained.

      Reply
  2. Hilary Murray says

    November 7, 2020 at 1:05 pm

    I cut the sugar in half and it was absolutely sweet enough for us, in fact I could cut it by another tablespoon or so.
    Wonderful plum cake, love the combination of flavors.

    Reply
    • Kimberly @ The Daring Gourmet says

      November 7, 2020 at 1:40 pm

      I’m so glad you enjoyed it, Hilary, thank you!

      Reply
      • leonie helen neylon says

        January 6, 2021 at 3:42 pm

        Can i do a mix of plums and cherries??

        Reply
        • Kimberly @ The Daring Gourmet says

          January 6, 2021 at 8:43 pm

          Absolutely, Leonie!

          Reply
  3. Tanya says

    September 30, 2020 at 7:36 pm

    Delicious cake. Had a lot of Italian plums and was looking for a recipe to use them. I made 2 cakes and gave one away. Everyone loved the cake. The combination of sweet and slightly tart was great. Would be great with sour cherries.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 30, 2020 at 8:04 pm

      Awesome, Tanya, I’m so glad you enjoyed this cake, thank you!

      Reply
  4. Victoria says

    September 19, 2020 at 11:00 am

    Looking forward to trying this recipe. All ingredients ready. Then realized I’ve given my spring form pan away. Will it work in a deep dish pie plate?

    Reply
    • Kimberly @ The Daring Gourmet says

      September 23, 2020 at 9:01 pm

      Hi Victoria, yes it will, just give it a generous greasing. It may not come out as clean as with a springform but it will taste every bit as delicious! :)

      Reply
  5. Jessica says

    September 7, 2020 at 3:05 pm

    Hello, have you ever tried this in a loaf pan? wondering if it would work ok.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 7, 2020 at 9:48 pm

      Hi Jessica, the texture is very delicate and wouldn’t hold together well in a loaf pan, especially with the heavy, moist plums.

      Reply
  6. Linda Freedland says

    September 5, 2020 at 2:52 pm

    I’ve made this cake several times and both times were huge hits. The cake is a cross between a cake and an almond horn, crunchy on top but very moist in the middle. The flavor is lovely with all the almond. I have never used plums but have used apples and peaches. I bake it in a deep pie dish. It’s especially good with French vanilla ice cream. Really delectable.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 5, 2020 at 5:55 pm

      Thank you, Linda! We enjoy it with different kinds of fruits as well, so yummy!

      Reply
  7. Anita says

    September 3, 2020 at 6:39 pm

    Made this cake for my Dad’s birthday. I was so excited that I made two of them and they turned out perfectly. Thank you for sharing this recipe. Wanted to post a picture but it would not let me.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 3, 2020 at 9:31 pm

      I’m so glad you enjoyed them, Anita, thank you!

      Reply
  8. Albena Ivanova says

    August 26, 2020 at 9:55 am

    This is amazing! Made it for the first time last night and I’m sure I’ll be making it again and again. Thank you again for another delicious recipe!

    Reply
    • Kimberly @ The Daring Gourmet says

      August 26, 2020 at 9:44 pm

      Thanks so much, Albena, I’m happy that you enjoyed it!

      Reply
  9. Kitty says

    July 29, 2020 at 11:35 am

    This is one fantastic recipe! I’ve made this several times now and it is always a winner! This last time there were only large plums so I went ahead and made it anyway because we love it with plums. It was a bit more moist but every bit as delicious. This is a 5 Star Restaurant Quality Dessert. My husband always has vanilla ice cream and whipped cream with his. Thank you so much for this wonderful recipe!

    Reply
    • Kimberly @ The Daring Gourmet says

      July 29, 2020 at 7:23 pm

      I’m absolutely thrilled to hear that, Kitty, thanks so much! Our family loves this too and it’s delicious with a variety of different fruits and berries. I recently made it with apricots and it was equally delicious!

      Reply
  10. Touba Moore says

    July 13, 2020 at 12:56 am

    Wonder if I can make it with figs?

    Reply
    • Kimberly @ The Daring Gourmet says

      July 13, 2020 at 8:44 am

      Absolutely, Touba. Happy baking! :)

      Reply
  11. court petrie says

    November 20, 2019 at 6:12 pm

    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.

    Reply
  12. Linda Freedland says

    October 18, 2019 at 3:03 pm

    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?

    Reply
    • Kimberly @ The Daring Gourmet says

      October 18, 2019 at 6:45 pm

      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.

      Reply
  13. Georgette Crawford says

    September 29, 2019 at 6:31 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 29, 2019 at 9:32 pm

      That’s wonderful, Georgette, I’m glad you were able to find plums that worked and am thrilled it was a hit – thank you!

      Reply
  14. Melanie says

    September 8, 2019 at 11:20 am

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 8, 2019 at 1:17 pm

      Hi Melanie, absolutely, peaches will work great too. Happy baking!

      Reply
  15. Janet says

    September 8, 2019 at 8:39 am

    This looks delicious. I have gluten free family members. Any chance the regular flour can be substituted with the almond flour.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 8, 2019 at 8:49 am

      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.

      Reply
  16. Flora says

    September 8, 2019 at 7:33 am

    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

    Reply
    • Kimberly @ The Daring Gourmet says

      September 8, 2019 at 8:54 am

      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.

      Reply
      • Flora says

        September 8, 2019 at 9:25 am

        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?

        Reply
        • Kimberly @ The Daring Gourmet says

          September 8, 2019 at 9:33 am

          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!

          Reply
  17. Sara says

    September 5, 2019 at 8:12 am

    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)

    Reply
  18. Julie Blanner says

    September 2, 2019 at 9:15 am

    Your trip looks amazing! And this almond plum cake is delicious, such a great combination of flavors!

    Reply
  19. April says

    September 2, 2019 at 8:34 am

    My kids are obsessed with plums, so I know they will totally love this.

    Reply
  20. 2pots2cook says

    September 2, 2019 at 1:58 am

    Vive la France ! Merci beaucoup :-) :-)

    Reply
  21. Suzy says

    September 1, 2019 at 9:52 pm

    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!

    Reply
  22. Lauren says

    September 1, 2019 at 6:43 am

    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!

    Reply
  23. Krissy Allori says

    August 31, 2019 at 3:52 pm

    This looks so rich and delicious. I look forward to trying it.

    Reply
  24. Aimee says

    August 31, 2019 at 2:24 pm

    So delicate and decadent! Wow!

    Reply

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