Hold onto the best flavors of summer with this Almond Crusted Plum Bundt Cake!
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Guys, please don’t get mad and throw things at me for bringing this up, but it just so happens that Rosh Hashanah is….a month away. Crazy, right? That means summer is over, days are going to start getting shorter, and cooking marathons are in our not-too distant future.
But hey! It’s not all bad news! Rosh Hashanah and fall mean some great things too. It signals the end of the oppressive heat. That time of year when bugs go back to hell where they belong. It ushers in a season of warm, comforting and inviting fall flavors. Plus soups. Lots of soups!
But I’m not ready to let go of summer just yet! You too? Well I’ve got just the thing for you. Last licks of summer if you will – this summery and delicious Almond Crusted Plum Bundt Cake is so good, you’ll be craving it all winter long. (Hey, I’m gonna go ahead and try this cake with apples and/or pears, because why wait months to make it after the summer ends, amiright?)
Anyway, this super-easy cake is impressive, delicious, and going to become a staple in your house!
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- Spray oil, such as pam
- 1 Tablespoon sugar
- ½ cup sliced almonds
- ½ cup oil
- 1 cup sugar
- ¾ cup brown sugar
- 5 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups flour
- ½ cup soy milk or milk
- 4 plums, cut in small, thin slices, tossed in
- 2 Tablespoons flour
- Preheat oven to 350.
- Spray bundt pan very well with Pam. Sprinkle sugar over the entire pan, including the center tube and sides, and then tap to remove excess. Spread almond slices on the bottom of the pan. Set aside.
- In the bowl of an electric mixer, mix together oil, sugar, brown sugar, eggs, vanilla, baking soda, baking powder and salt. Beat until combined and smooth.
- Add half of the flour, followed by the soy milk then the remaining flour. Beat until just combined.
- In a small bowl, toss plum slices in flour then gently fold the mixture into the cake batter. Pour over prepared bundt pan.
- Bake at 350 for 45-55 minutes, until the top feels firm and a toothpick inserted in the middle comes out clean.
- Set aside to cool before removing from the pan.
- This cake freezes nicely in an airtight container or bag.
For a bundt that slips right out, use the right pan! Click here to buy the pan I use and recommend.
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Thanks for visiting! Enjoy the end of summer, and this delicious bundt cake recipe! -Miriam
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