Plum Cake with Almond Crust

A moist sponge cake with halved plums that become soft and aromatic while baking, and a crisp almond crust. It tastes just as good warm as cold and is perfect for plum season.

By yumbelo-Küche · 8 servings · 75 minutes

Ingredients

• 1000 g plums
• 200 g soft butter
• 150 g sugar
• 1 Packung packet of vanilla sugar
• 1 Stück organic lemon, zest
• 1 Prise pinch of salt
• 4 Stück eggs (size M)
• 300 wheat flour (type 405)
• 2 TL baking powder
• 100 ml milk
• 50 g flaked almonds
• 2 EL powdered sugar

Method

1. Preheat the oven to 180 °C top and bottom heat and grease a 26 cm springform pan and line it with baking paper.
2. Wash the plums, halve them and remove the pits.
3. Beat the butter, sugar, vanilla sugar, lemon zest and the pinch of salt in a large bowl until fluffy.
4. Beat in the eggs one at a time, mixing well after each, until the mixture is creamy.
5. Mix the flour and baking powder and stir them into the butter-egg mixture alternately with the milk until a smooth batter forms.
6. Spread the batter into the springform pan, place the plum halves cut side up closely on top and press them in lightly.
7. Sprinkle the flaked almonds evenly over the cake.
8. Bake the cake for about 45 to 50 minutes, until it is golden brown and a wooden skewer inserted comes out dry.
9. Let the cake cool in the pan for about 15 minutes, then remove it from the pan, let it cool completely and dust it with powdered sugar.