Vanilla Plum Cake


This cake is quick and easy to throw together.  Enjoy it with your morning coffee or serve to guests with icecream for a simple dessert.  Vanilla beans are expensive, but sometimes it’s nice to indulge.  You could easily use a good vanilla extract in it’s place.  I just love seeing the specks of vanilla beans and the smell is unbelievable.

Vanilla Plum Cake

  • 4 tablespoons melted butter
  • 1/3 cup honey
  • 3 eggs
  • 1/2 vanilla bean
  • 1/2 cup almond flour, packed
  • 1/4 cup coconut flour, packed
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 plums, thinly sliced
  1. Preheat oven to 325.
  2. Combine wet ingredients and whisk in the scraped vanilla beans.
  3. Add dry ingredients, stir until combined. Pour into a greased 9 in pie plate.
  4. Top with the sliced plums.  Drizzle with a little bit of honey.
  5. Bake for 35-40 minutes, until golden brown.
  6. Let cool before serving.

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7 Responses to Vanilla Plum Cake

  1. Chrystal in Canada says:

    You know what I just love when recipe surfing? Finding that one of my fave food-bloggers has posted a new recipe AND I have all the ingredients on hand. Yeah for Plum Pie tonight! Thanks Michelle!

    • Chrystal in Canada says:

      I made it – but as happened with the peach tart I made as well, the centre under the fruit was uncooked but the rest of the crust was almost over-baked. Suggestions? The baked plums tasted wonderful, however!!!

      • Michelle says:

        Chrystal, I’m so sorry that this has happened. A few tips that may help: 1)make sure you are firmly packing the flours when measuring 2) is your oven accurate? you may want to lower the oven temperature to ensure everything cooks thru without browning too quickly 3) be sure to evenly spread the batter in the dish and not mounded in the center. Maybe even try to make the center slightly thinner.

        I hope this helps! Michelle

      • leah says:

        Chrystal, I’ve has issues with not being able to pack my flour tightly enough and I wonder if that might have contributed to your issue? I keep my flours in the freezer and that seems to prevent them from being able to pack them well enough so I always add a bit extra. I also wonder if it’s the differences in dishes you used. Michelle, did you use glass or metal? Doesn’t one require a lower cooking temp than the other??

  2. Rebeca says:

    Mmmm… this looks so yummy. I think it would be lovely with pears as they come into season as well.
    Hope you are continuing to recover!

  3. Sandi says:

    Just a thought though… if you use vanilla extract it is NOT corn free.

    • Michelle says:

      That is true Sandi. If people are in fact allergic to corn they should make their own vanilla by using grape derived vodka and fresh vanilla beans. Most people are unaware that corn is in just about everything, from the coating on most fruits and vegetables at the supermarket to most cooking oils. Are you allergic Sandi?

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