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!
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.
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.
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.
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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For more delicious French goodies try our:
- Cherry Clafoutis
- French Almond Cake with Lavender Lemon Glaze
- Blackberry Clafoutis
- French Nonnettes
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.
Rose says
Could I use a 9 inch pie plate if I don’t have spring form pan?
Kimberly @ The Daring Gourmet says
Hi Rose, yes, that should work. Happy baking!
salvialis says
Hey, great recipe and fantastic photos. Mine was tasty and crunchy on top, however the plums got thourouly swallowed in the the cake and the presentation wasn’t even close to the photos above .. Any idea why this happened?
Kimberly @ The Daring Gourmet says
Hi, I’ve made this probably a couple dozen times and have never had that happen. It sounds like your batter wasn’t dense enough. Did you make any alterations to the recipe (ingredients, method, oven temp, pan type/size)?
Anonymous says
I think I haven’t changed anything. Even tried it for a second time and added almost double the amount of almond flour. It is super tasty both times, but still the same issue with the plums … :)
salvialis says
Hi Kimberly! I must inform you that it turned out my oven wasn’t working properly, that’s why I had the problem I shared previously. This is our new favourite cake now and I am really grateful I found it here. Thank you!
Kimberly @ The Daring Gourmet says
That’s great, Salvialis, I’m so glad you figured out the problem with your oven and were able to resolve it!
Christine Glossmann says
DELICIOUS! I’m baking my second now. I have competition with my German friend who makes an awesome Plum Kutchen but my Swiss husband loves this cake. Easy but the combined ingredients make it yummy.
Kimberly @ The Daring Gourmet says
Thank you so much, Christine, I’m thrilled you both enjoyed it!
Kim Kyle says
This was really good. The almond extract really adds great flavor. Thanks!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Kim, thank you! :)
Linda Freedland says
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.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Linda, thank you! Yes, you can use frozen cherries that have been thawed and thoroughly drained.
Hilary Murray says
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.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Hilary, thank you!
leonie helen neylon says
Can i do a mix of plums and cherries??
Kimberly @ The Daring Gourmet says
Absolutely, Leonie!
Tanya says
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.
Kimberly @ The Daring Gourmet says
Awesome, Tanya, I’m so glad you enjoyed this cake, thank you!
Victoria says
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?
Kimberly @ The Daring Gourmet says
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! :)
Jessica says
Hello, have you ever tried this in a loaf pan? wondering if it would work ok.
Kimberly @ The Daring Gourmet says
Hi Jessica, the texture is very delicate and wouldn’t hold together well in a loaf pan, especially with the heavy, moist plums.
Linda Freedland says
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.
Kimberly @ The Daring Gourmet says
Thank you, Linda! We enjoy it with different kinds of fruits as well, so yummy!
Anita says
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.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed them, Anita, thank you!
Albena Ivanova says
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!
Kimberly @ The Daring Gourmet says
Thanks so much, Albena, I’m happy that you enjoyed it!
Kitty says
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!
Kimberly @ The Daring Gourmet says
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!