The cake has a tender, buttery crumb dotted with jammy roasted plum slices and a glossy honey-almond caramel that crisps at the edges. Expect a gentle vanilla backbone, warm caramel notes and a toasted almond crunch that cuts the fruit’s sweetness. It’s best served warm or at room temperature so the caramel stays glossy and the crumb remains moist. Serve this for afternoon tea, a simple dessert after supper, or alongside yogurt or vanilla ice cream for brunch.
Ingredients
- 6 medium plums (about 1¼–1½ lb), halved, pitted and sliced into wedges
- 3 tablespoons unsalted butter (for the pan)
- 3 tablespoons honey (for the topping)
- 2 tablespoons brown sugar
- ¼ cup sliced almonds, plus 2 tablespoons for sprinkling
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons honey (for the batter)
- ½ cup plain Greek yogurt or sour cream
- Zest of 1 small lemon and 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round cake pan with the 3 tablespoons butter.
- In a small saucepan over low heat, combine 3 tablespoons honey and 2 tablespoons brown sugar until just melted; stir in ¼ cup sliced almonds, then pour evenly into the prepared pan. Arrange the plum wedges over the honey-almond layer in a single, slightly overlapping circle.
- Whisk together the flour, baking powder and salt in a bowl; set aside.
- In a large bowl, beat the softened ½ cup butter with ¾ cup sugar until pale and fluffy, about 2–3 minutes. Add the eggs one at a time, mixing well after each addition, then stir in vanilla and 2 tablespoons honey.
- Fold in half the dry ingredients, then the yogurt, lemon zest and juice, and finish with the remaining dry ingredients—stir just until combined. Do not overmix.
- Spoon the batter over the arranged plums, smoothing the top gently. Sprinkle the remaining 2 tablespoons sliced almonds over the batter.
- Bake for 38–45 minutes, or until the top is golden and a skewer inserted into the center comes out clean. If the almonds brown too quickly, tent a piece of foil over the cake for the last 10 minutes.
- Let the cake cool in the pan for 10–15 minutes. Run a knife around the edge, then invert onto a serving plate. Lift the pan away to reveal the plum-and-almond topping. If any plums stick, replace them carefully.
- Serve warm or at room temperature. Leftovers keep covered in the refrigerator for up to 3 days; bring to room temperature before serving.
Tips or Variations
- Substitute nectarines or peaches for plums when they are in season; reduce sugar slightly for very sweet fruit.
- For a nuttier note, fold 2 tablespoons ground almonds into the batter and swap half the sliced almonds for chopped hazelnuts.