I’m not a plum kinda girl. I don’t particularly like plums nor care much about them but tis’ the season for plums now as they are EVERYWHERE! My parents had plum trees growing up so I remember eating them all the time. So purple, juicy and sweet. That’s probably my only memory of plums. But plums are actually good even though they don’t get much love in my house these days. High in Vitamin C, sweet, juicy , especially when purchased in peak season.
I picked up two pounds of plums the other day to make this beautiful nut and plum cake. This cake recipe caught my eye in one of my Russian cookbooks that’s been collecting dust all these years. Only if I knew it was filled with delicious cakes like this one.
Caramelized sweet plums baked with ground almonds and hazelnuts. Only 7 ingredients! Fairly easy to make and tastes absolutely delish, especially when served hot.
Be prepared though…you will need a glass of cold milk. It’s very rich and nutty. Or maybe a cup of hot coffee and a slice of this baby for breakfast. Yum, ha?
Russian Plum Cake
- Prep Time: 45 mins
- Cook Time: 55 mins
- Total Time: 1 hour 40 mins
- Yield: 8-10 1x
Ingredients
- 2 lbs. plums, pitted and sliced into eights (large plums) or fourths (medium-small plums)
- 3/4 cups whole raw almonds
- 3/4 cups whole raw hazelnuts
- 3/4 cups + 2 Tbsp. unsalted butter, softened
- 1 1/2 cup confectioners sugar
- 3 eggs
- 3/4 cup flour
- 2–3 Tbsp. apricot preserves
Instructions
- Preheat the oven to 375F.
- In a food processor, grind almonds and hazelnuts until crumb consistency.
- In a large bowl, beat butter with sugar until creamy. Add one egg at a time and flour. With a spoon, mix in nuts. Batter should be thick consistency.
- Spoon the batter into buttered and floured 9-inch springform pan.
- Starting in the middle, insert the plum slices half way into the batter in a circular pattern.
- Bake the cake in a preheated 375F oven for 15 minutes. After 15 minutes lower the temperature (while the cake is in the oven) to 300F and continue baking for additional 40 minutes.
- Warm (in microwave) the apricot preserves for 30 seconds or until runny. Brush the top of the baked cake with warm apricot preserves. Cool slightly. Slice and serve.
olga says
I cannot give this enough stars. I made this over and over again and love it every time.I made it with plums, apricorts and peaches (basically and stone fruit that i could find). Ive been given so many compliments for this cake, unfortunately i cant take the credit. I love this cake!!! Thank you!
★★★★★
Diadiana says
It looks insanely delicious. I wonder how this recipe will work with apples?
Katya says
I’ve never tried it with apples but I think it would work fine.
Allan Oldfield says
Very tasty and easy to make. I will be making this again. Might just use a little less butter next time.
★★★★
Katya says
Hi Allan! Glad you gave this cake a try. It’s definitely a dense cake with a lot of flavor. Hope you had a cold glass of milk to go with it 🙂
Cami says
How many eggs!?
Katya says
Hi Cami. It’s 3 eggs! Thanks for catching that for me 🙂 I just updated the recipe. Let me know how it turns out for you. Thanks for stopping by. Have a great evening!
Julia @Vikalinka says
I ate a lot of plums growing up as well and to this day I cannot eat plum jam because my mom canned way too much of it thanks to overly-fertile plum trees. However, I LOVE plums baked into cakes! Yours looks delicious!
Katya says
Agree! They do bake very well, caramelize and extra sweet. I think it’s my new fav 🙂
Sherry Miles says
I was so impressed by your creation Katya. It was sooooo tasty as well. Glad i was there for your treat,,,
Katya says
Thank you my dear! I’m so glad you got stopped by for a piece of cake 🙂