Simple plum cake

Among many plum bakes this one distinguishes itself with simplicity and quick preparing. The cake is fluffy and soft, smells of almond and plum juice. Perfect for every Autumn tea time. Enjoy!


round pan ø 9 inch



  • ½ cup + 2 tablespoons butter
  • 2/3 cup sugar
  • 1 teaspoon almond extract
  • 3 large eggs
  • zest of half lemon
  • 2 cups all purpose or cake flour
  • 2 teaspoon baking powder
  • pinch of salt
  • ¼ cup kefir
  • 14-15 (blue/prune) plums, pitted and halved
  • 2 tablespoons sliced almonds

icing sugar for dusting


Preheat oven to 350°F (180°C). Line the pan with parchment paper.

In the bowl of an electric mixer beat butter, almond extract and sugar until light and fluffy. Add eggs (one at the time) and mix together. Add lemon zest, mix together. In another bowl mix together flour, baking powder and salt. Gradually add the flour mixture to the butter mixture and mix until all ingredients are combined. Add kefir, mix until incorporated. Spoon the cake mixture to the pan. Arrange plum halves around the outer edge (cut side down, slightly slanted). Fill the same way the center surface. Sprinkle with sliced almonds. Bake (preferably in convection oven) for 40 minutes (until the wooden skewer inserted into center comes out clean). If you bake in traditional oven maybe you will need to use broil mode for 3-5 minutes after baking. Remove from the oven, cool in pan for 1 hour then transfer to a plate.

Dust with icing sugar before serving.




Category: Fruit cakes.

Tags: almonds, plums.

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