Plum-Almond Cake – a delicious recipe with butter, flour, sugar, almond paste, eggs, Powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Rinse plums, pit, and cut into 1/2-inch-thick slices.
2
Butter and flour a 10-inch cake pan that has a removable rim.
3
In a bowl, combine 1/2 cup butter, granulated sugar, and almond paste. With a mixer at high speed, beat until mixture is blended, about 2 minutes. Add eggs and beat until fluffy, 2 or 3 minutes. Add 1 cup flour, stir to mix, then beat until well blended.
4
Scrape batter into cake pan. Arrange plum slices evenly on batter.
5
Bake in a 350u00b0 oven until cake just begins to pull from pan sides and is golden brown, about 45 minutes.
6
Cool in pan at least 10 minutes. Run a thin-bladed knife between cake and pan rim; remove rim. Dust cake with powdered sugar. Cut into wedges.
464
kcal
Calories
33
g
Fat
30
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 firm-ripe red-skin plums (about 2 in. wide; 3/4 lb. total), About 1/2 cup (1/4 lb.) butter or margarine, About 1 cup all-purpose flour, 1/3 cup granulated sugar, and more.
Yes, Plum-Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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