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, about 2 pounds, (preferably Italian plums) 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.Â
- 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.Â
- 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. Â
Carola says
What is the weight of the 12 plums?
How does one swap cherries for plums if there is no weight or cups to judge by? Even swapping raspberries which is a good thought… how much?
Kimberly Killebrew says
Hi Carola, you’ll need about 2 pounds of fruit. Happy baking!
Liliya says
This is amazing. Thank you for this recipe. We got a bunch of European plums and I already made this pie twice. So delicious! Thank you.
Kimberly Killebrew says
Fantastic, Liliya, I’m so glad you enjoyed it, thank you!
Anne says
Can I use frozen plums for this recipe. Can it be made gluten-free?
Kimberly Killebrew says
Hi Anne, yes you can, just allow them to thaw and thoroughly drain first. I haven’t made this gluten-free but you should be able to use a good GF all-purpose flour at a 1:1 ratio.
Mary Smith says
In September, when nothing is left but hard (unripe) refrigerated fruit, I used raspberries and it was delicious!
Kimberly Killebrew says
Great choice, Mary, I’m happy you enjoyed it and appreciate the feedback!
Stacy says
These has potential to be heavenly but was far too sweet for me. I’m not much of a baker so I’m afraid to make modifications. Can I just reduce the sugar?
Kimberly Killebrew says
Hi Stacy, yes you can. The general guideline for reducing sugar is that you can reduce it by up to 25% without it negatively impacting the texture.