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Plum and Almond Loaf Cake

A perfect Autumnal treat! A great way to use seasonal plums in a light and fluffy loaf cake.
Course Dessert
Keyword almond, almondcake, Baking, bakingblog, loafcake, plumandalmond, plums, seasonalbaking
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 slices
Author sweeterbytheseason


For the Sponge

  • 150 grams Self Raising Flour
  • 100 grams Ground Almonds
  • 175 grams Unsalted Butter softened and at room temperature
  • 150 grams Caster Sugar
  • 3 Eggs medium
  • 1 tsp. Vanilla Extract
  • 300 grams Plums

For the topping

  • 15 grams Flaked Almonds Toasted
  • 3 Plums Ripe
  • 6 tbsp Apricot Jam


For the Sponge

  • Preheat the Oven to 160 degrees celsius. Grease and line a 1lt loaf tin with butter and baking paper.
  • Place all the ingredients together in a bowl and beat together until fluffy and completely incorporated.
  • Chop the plums in half, remove the stone and cut into quarters. Fold into the mix and pour into the lined loaf tin.
  • Bake in the oven for 35-45 minutes until golden brown and when the skewer is inserted it comes out clean. Leave to cool completely.
  • Brush the top of the cake with the apricot jam. Slice the plums into thin slices and arrange on top of the cake. Sprinkle with the toasted almonds.
  • Store in an airtight container until you are ready to serve! Enjoy!!