Almond Plumcake, a very simple recipe for a soft and fragrant cake made with almonds, perfect for breakfast and snacks.
This plumcake is prepared in a short amount of time with simple steps and can be made either in a bowl or with a stand mixer.
The butter-based dough makes it extremely soft and the almond flour gives it a rustic flavor that I really appreciate in this kind of desserts.
For an even more rustic touch, you can replace the white flour with an equal amount of whole wheat flour or type 2 flour.
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you still have any doubts, write a comment or use the appropriate contact form.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 409.11 (Kcal)
- Carbohydrates 44.11 (g) of which sugars 27.85 (g)
- Proteins 7.61 (g)
- Fat 23.29 (g) of which saturated 11.51 (g)of which unsaturated 6.86 (g)
- Fibers 1.52 (g)
- Sodium 35.65 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Almond Plumcake
- 1.5 cups all-purpose flour
- 1/2 cup almond flour
- 1 cup sugar
- Half packet baking powder
- 5/8 cup butter
- 2/3 cup whole milk
- 3 eggs (medium)
- 1 teaspoon vanilla extract
- as needed sliced almonds
Tools
- Small Bowls
- Electric Whisks
- Kitchen Scale
- Sifter
- Spatula
- Parchment Paper
- Plumcake Tin
Recipe for Almond Plumcake
Find this and other recipes in the Plumcake Recipes collection.
Start preparing the almond plumcake by creaming the sugar and butter with the electric whisks: you should get a soft mixture with a creamy consistency.
Add the eggs and continue mixing.
Continue the preparation of the plumcake by adding the vanilla extract to the mixture.
Once combined, add the almond flour too.
Mix with a spatula until completely incorporated.
Also add the whole milk to the bowl, pouring it in slowly while continuing to mix with the whisks.
At this point, add the all-purpose flour and baking powder, sifting them first. Mix well with the spatula, being careful not to form lumps.
Transfer the plumcake mixture into a dedicated mold (the one in the photo is 30cm) lined with parchment paper.
Distribute the sliced almonds on the surface of the cake.
Bake the almond plumcake in a preheated static oven at 320°F for about 50 minutes; do the toothpick test before removing it from the oven.
Once cooked, let it cool slightly before slicing.
Almond Plumcake
Check this section to clarify your doubts; if you don’t find the answer to your question, comment or write to me using the form below.
Also try the Coffee and Greek Yogurt Plumcake.
FAQ
How long does this plumcake keep?
This plumcake stays soft for 4-5 days in an airtight container or under a glass dome.
You can also freeze it sliced and keep it for about 3 months.Can I add some almond extract to the mixture?
Sure, 1 teaspoon will be enough.
Alternatively (or additionally), grated citrus peels are also good.Can I replace the butter with oil?
Yes, use 1/2 cup, but beat the eggs and sugar before adding it.
I also made the Apple Crumble with almond flour!
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