Plum cake from Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More (page 89) by Zoë François

  • ground cinnamon
  • whole-wheat flour
  • granulated sugar
  • plums
  • eggs
  • all-purpose flour
  • butter
  • almond flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Caustin on September 27, 2022

    Made this with the second half of a basket of plums that I bought for the famous Marian Burros NYT Cooking Plum Torte recipe. I'm not sure which recipe I prefer. The almond and ww flour are nice in this one but the bottom came out a bit tough and cleaning the food processor is a faff - I'd rather just use a mixing bowl. The book calls for 4 plums quartered but the photo in the book shows either more plums or 4 cut in eighths. I did about 10 small purple plums cut in halves because I wanted to use up what I had. The cake held up to that volume of fruit.

  • anya_sf on September 30, 2021

    Batter was easy to make in the processor. For me the hardest part was lining a round pan with rectangular parchment. The recipe calls for quartered plums, but the photo shows them cut into eighths, which is what I did. I baked it for the stated time, but maybe should have taken it out a few minutes early. Not too sweet, the cake made a nice afternoon or breakfast treat.

  • Astrid5555 on August 02, 2021

    We found this to be a really delicious plum cake. It is probably also the quickest one I have ever made since it comes toegther in no time in the food processor. Substituted vanilla sugar in the topping for the cinnamon because hubby is not a big fan. Will definitely make again.

  • Lepa on July 24, 2021

    I didn't love this. BUT my oven is acting up and it was burnt a bit so I think it's not fair to judge this recipe from today's attempt. I will probably try again but I am pretty loyal to a recipe in Food 52 that includes ricotta and lemon and I think those flavors might complement plums better than almond and cinnamon.

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