Plum Almond Cake
There’s nothing like stumbling on a bowl of giant, jammy plums at the market and turning them into dessert on a whim, and this Plum Almond Cake is exactly that kind of happy accident. Sliced Quetsche plums bake into a jammy layer on the bottom while a buttery, nutty almond financier batter bakes up golden and crackly on top. It’s simple, it’s a little bit fancy, and it comes together with ingredients you probably already have on hand.
I found these giant plums while shopping and immediately thought they belonged in a dessert. I had some egg whites hanging out in the fridge from another recipe, and that’s exactly how this Plum Almond Cake happened. Jammy plums, a buttery almond cake, and a nutty brown butter base that makes the whole thing taste far more impressive than the effort it actually takes. It disappeared fast at my house, and I have a feeling it will at yours too.
If you love the combination of fruit and almond in a cake, this one leans on the classic French financier technique, browning the butter first so every bite has that deep, toasty flavor. It’s the kind of dessert that looks like it took hours but really only takes about fifteen minutes of hands-on work. If you’re a fan of comforting desserts like this, you’ll probably also love my Spicy Plum and Grape Crisp, or my Apple Flambé is another one worth bookmarking.
Why You’ll Love This Plum Almond Cake
- Uses just one bowl and one saucepan, so cleanup is quick
- Brown butter adds a deep, nutty flavor without any extra ingredients
- Almond flour keeps the cake tender, moist, and naturally gluten-friendly in the crumb
- Ready in about an hour, start to finish
- A great way to use up extra egg whites sitting in the fridge
- Jammy baked plums on the bottom mean no extra sauce or compote needed
- Simple enough for a weeknight, elegant enough to serve to guests
- Sliced almonds on top add crunch and a bakery-style finish
Ingredients for Plum Almond Cake
Everything you need for this Plum Almond Cake comes together in three simple groups:
The Fruit
- Quetsche plums (or any firm, ripe plum)
The Cake Batter
- Unsalted or salted butter
- Almond flour
- All-purpose flour
- Granulated sugar (powdered sugar also works)
- Ground cinnamon
- Salt
- Large egg whites
The Topping
- Sliced almonds
Ingredient Notes for Plum Almond Cake
A few notes on the ingredients that make this cake special:
- Quetsche plums: These small, firm, freestone plums hold their shape and turn jammy rather than mushy as they bake. If you can’t find Quetsche plums, any firm, ripe plum sliced into wedges will work beautifully.
- Browned butter: Don’t rush this step. Letting the butter foam until the milk solids turn golden brown and smell nutty is what gives this Plum Almond Cake its signature depth of flavor.
- Almond flour: This is what gives the cake its tender, moist crumb and classic financier texture. Look for finely ground blanched almond flour for the best consistency.
- Egg whites: True financiers are traditionally made with egg whites rather than whole eggs, which keeps the crumb light while still holding everything together.
- Sliced almonds: Sprinkled on top before baking, they toast up golden and add a bit of crunch to contrast the soft, jammy fruit underneath.
How to Make Plum Almond Cake
Step 1: Brown the butter. Preheat the oven to 350°F and butter a small pie dish or an 8×8-inch square baking pan. Add the butter to a small saucepan over medium heat. Cook, swirling occasionally, until it foams and the milk solids turn golden brown and smell nutty. Remove from the heat and let cool slightly.
Step 2: Mix the dry ingredients. In a large bowl, whisk together the almond flour, all-purpose flour, sugar, cinnamon, and salt.
Step 3: Add the egg whites. Add the egg whites and mix until combined and a smooth batter forms.
Step 4: Add the brown butter. Slowly stir in the slightly cooled brown butter until you have a smooth, glossy batter.
Step 5: Finish the batter. Continue whisking until the batter is completely smooth with no streaks of flour remaining.
Step 6: Arrange the plums. Place the sliced Quetsche plums in an even layer on the bottom of the prepared baking dish. Pour batter over the plums.
Step 7: Assemble and bake. Pour the batter over the plums and gently spread it into an even layer. Sprinkle the sliced almonds over the top. Bake for 40–45 minutes, or until the top is golden brown and the center is set. Because the plums release their juices as they bake, the bottom will be wonderfully soft and jammy.
Step 8: Cool and serve. Let the cake cool for about 15 minutes before serving. Serve warm on its own or with whipped cream or vanilla ice cream.
Tips for the Best Plum Almond Cake
- Don’t skip browning the butter. This step only takes a few extra minutes but adds a nutty depth of flavor you can’t get any other way.
- Slice the plums evenly. Wedges of similar thickness bake at the same rate, so every bite gets that same jammy texture.
- Use room-temperature egg whites. They incorporate more smoothly into the batter than cold egg whites straight from the fridge.
- Let the brown butter cool slightly before adding it. Butter that’s too hot can start to cook the egg whites before they’re fully mixed in.
- Check for doneness at 40 minutes. Ovens vary, so start checking a few minutes early; the center should be set and the top golden brown.
- Give it a short rest before scooping. Ten to fifteen minutes lets the jammy plum layer set up just enough to hold its shape when served.
Storage and Freezing
- Store leftovers covered at room temperature for up to 1 day, or in the refrigerator in an airtight container for up to 4 days.
- Reheat individual portions in the microwave for 15–20 seconds, or warm the whole dish in a 300°F oven for about 10 minutes.
More Easy Dessert Recipes to Try
Loved this Plum Almond Cake? Here are a few more fruit-forward desserts worth trying next:
Plum Almond Cake
Video
Ingredients
- 1/2 cup butter ( 1 stick salted or unsalted)
- 1 cup almond flour
- 1/3 cup all purpose flour or gluten free flour
- 3/4 cup granulated sugar(powdered sugar can also be used)
- 1 tsp ground cinnamon
- 4 large egg whites
- Pinch of salt
- 1/2 lb Quetsche plums,pitted and sliced
Instructions
- Preheat the oven to 350°F. Butter a small pie dish or an 8×8-inch square baking pan.
- Add the butter to a small saucepan over medium heat. Cook, swirling occasionally, until it foams and the milk solids turn golden brown and smell nutty. Remove from the heat and let cool slightly.
- Place the sliced Quetsche plums in an even layer on the bottom of the prepared baking dish.
- In a bowl, whisk together the almond flour, all-purpose flour, sugar, cinnamon, and salt.
- Add the egg whites and mix until combined. Slowly stir in the slightly cooled brown butter until you have a smooth batter.
- Pour the batter over the plums and gently spread it into an even layer. Sprinkle the sliced almonds over the top.
- Bake for 40–45minutes, or until the top is golden brown and the center is set. Because the plums release their juices as they bake, the bottom will be wonderfully soft and jammy.
- Let the cake cool for about 15 minutes before serving. Serve warm on its own or with whipped cream or vanilla ice cream.
Notes
– Powdered sugar can replace granulated sugar for a slightly finer crumb.
– Store leftovers in the refrigerator for up to 4 days.
Frequently Asked Questions
What is a financier cake?
A financier is a small, moist French cake traditionally made with browned butter, almond flour, and egg whites rather than whole eggs. The brown butter and almond flour give it a signature nutty flavor and tender crumb, and it’s often baked with fruit folded in or arranged underneath, as in this Plum Almond Cake.
Can I use a different fruit instead of plums?
Yes, this recipe works well with other stone fruits like peaches, apricots, or nectarines, as well as berries. Just adjust the baking time slightly if you use a juicier fruit, since some release more liquid than plums.
Why did my financier cake sink in the middle?
This usually happens if the cake is pulled from the oven before the center is fully set, or if the batter wasn’t spread evenly over the fruit. Bake until the top is golden brown and springs back slightly when touched, and let the cake rest for a few minutes before slicing.
