Save A moist and fragrant cake featuring juicy plums nestled in an almond-rich marzipan batter, perfect with afternoon coffee or as a comforting dessert.
I first baked this Marzipan Plum Cake for a weekend get-together, and it quickly became a family favorite for its comforting taste and delightful texture.
Ingredients
- Plums: 600 g ripe, halved and pitted
- Unsalted butter: 200 g, softened
- Marzipan: 150 g, coarsely grated
- Granulated sugar: 180 g
- Eggs: 4 large, at room temperature
- Vanilla extract: 1 tsp
- All-purpose flour: 200 g
- Baking powder: 2 tsp
- Salt: 1/4 tsp
- Ground almonds: 50 g
- Sliced almonds: 2 tbsp
- Coarse sugar: 1 tbsp (optional)
Instructions
- Prepare Pan:
- Preheat oven to 175°C (350°F). Grease and line a 24 cm (9 inch) springform pan with parchment paper.
- Cream Batter:
- In a large bowl, cream butter, grated marzipan, and sugar together until light and fluffy.
- Add Eggs:
- Beat in eggs one at a time, mixing well after each. Stir in vanilla extract.
- Mix Dry Ingredients:
- Whisk flour, baking powder, salt, and ground almonds together in a separate bowl.
- Combine Batter:
- Gradually fold dry ingredients into marzipan mixture just until combined.
- Assemble Cake:
- Spread batter evenly into pan. Arrange plum halves cut side up on top, pressing in gently.
- Add Toppings:
- Sprinkle sliced almonds and coarse sugar, if using, over plums.
- Bake:
- Bake 40 to 45 minutes or until golden and a skewer in center comes out clean (some moisture from plums is normal).
- Cool:
- Cool in pan 15 minutes, remove ring, and let cake cool completely on wire rack.
Save This cake often reminds me of cozy afternoons with family where a warm slice was enjoyed together after sharing stories around the table.
Required Tools
Springform pan, mixing bowls, electric or stand mixer, spatula, wire rack
Allergen Information
Contains eggs, dairy (butter), tree nuts (almonds, marzipan), wheat (flour). May contain traces of gluten. Always verify product labels.
Nutritional Information
Per serving (based on 12 slices): 305 calories, 15 g total fat, 37 g carbohydrates, 5 g protein.
Save Serve the cake slightly warm or at room temperature with a dollop of whipped cream for an indulgent treat that always impresses.
Recipe FAQs
- → Can I substitute the plums with other fruits?
Yes, apricots or cherries are excellent alternatives and will work well with the almond batter.
- → How do I know when the cake is done baking?
When the top is golden and a skewer inserted comes out clean, though some moisture from the plums is normal.
- → Can I make this cake gluten-free?
Simply replace all-purpose flour with a gluten-free blend for a delicious gluten-free version.
- → What pairs well when serving this cake?
Whipped cream or vanilla ice cream complement the fruity, almond flavors beautifully.
- → What size pan should I use?
A 24 cm (9-inch) springform pan is ideal for ensuring even baking and easy removal.
- → Is this cake suitable for vegetarians?
Yes, it contains only vegetarian-friendly ingredients like butter, eggs, almonds, and plums.