Lighter Plum and Almond Traybake

There’s something so comforting about a fruit-studded traybake, especially when it’s golden, nutty, and dotted with jammy pockets of soft plums. This lighter plum and almond traybake brings you all the cozy charm of traditional cake but with a fresher twist. It’s sweet without being heavy, moist with a tender crumb, and has just the right touch of almond warmth. And that bit of honey glaze on top? A total game-changer. One bite and you’ll understand why this one’s a keeper.

Behind the Recipe

This recipe came from a simple craving for cake, but not just any cake. I wanted something fruity, light, and just a little indulgent. My kitchen was bursting with ripe plums, and there was a half-used bag of ground almonds staring at me from the pantry. And just like that, the idea was born. What I love most is how it feels wholesome enough for breakfast with coffee, yet special enough to serve with a dollop of yogurt for dessert.

Recipe Origin or Trivia

The pairing of plums and almonds has roots in classic European baking, particularly in German and Austrian desserts where stone fruits meet nutty richness in timeless combinations. The use of ground almonds brings not only flavor but moisture, helping to keep the cake tender for days. Traybakes, on the other hand, are a British classic. Their no-fuss shape makes them ideal for slicing, sharing, and snacking any time of day.

Why You’ll Love Lighter Plum and Almond Traybake

This isn’t your typical sugary sponge. It’s soft, aromatic, and fruit-forward, with a lovely crunch from flaked almonds on top.

Versatile: Perfect with coffee, afternoon tea, or as a light dessert with yogurt or cream.
Budget-Friendly: Uses seasonal fruit and pantry basics, so you likely have most of what you need already.
Quick and Easy: No special equipment or skills required—just mix, pour, and bake.
Customizable: Swap in other fruits like apricots, peaches, or berries depending on the season.
Crowd-Pleasing: Great for gatherings, potlucks, or school snacks—it’s always a hit.
Make-Ahead Friendly: Bake it the night before and let it rest—somehow it tastes even better the next day.
Great for Leftovers: Freezes beautifully and reheats like a dream.

Chef’s Pro Tips for Perfect Results

A few small tweaks make all the difference with this cake.

1. Use ripe but firm plums: They’ll bake into soft, juicy bites without turning mushy.
2. Cut plums into thick wedges: This keeps them intact during baking.
3. Whisk eggs well: It helps give a lighter, fluffier texture to the sponge.
4. Don’t overmix the batter: Stop mixing as soon as everything is combined.
5. Cool before slicing: Letting the cake rest makes it easier to cut and even tastier.

Kitchen Tools You’ll Need

This is an easy traybake with minimal fuss, so you won’t need anything fancy.

Mixing Bowl: For combining the wet and dry ingredients with ease.
Electric Whisk or Hand Whisk: To get that light, fluffy batter texture.
Spatula: For gently folding in the ingredients.
Baking Tray or Rectangular Tin: A medium-sized tray for even baking and easy slicing.
Parchment Paper: Prevents sticking and helps lift the cake out cleanly.
Cooling Rack: Essential for letting the cake rest properly before slicing.

Ingredients in Lighter Plum and Almond Traybake

Every ingredient works together here to create a bake that’s soft, flavorful, and light.

1. Ripe Plums: 6, halved and pitted – Add juicy, tangy sweetness and beautiful color.
2. Ground Almonds: ¾ cup – Keeps the cake moist and adds nutty richness.
3. Plain Flour: 1 cup – Balances the almond meal and gives the cake structure.
4. Baking Powder: 1½ teaspoons – Gives the cake a light rise.
5. Eggs: 3 large – Bind the ingredients and help create a fluffy crumb.
6. Unsalted Butter: ½ cup (melted and slightly cooled) – Adds richness and moisture.
7. Greek Yogurt: ½ cup – Keeps the cake light, tangy, and tender.
8. Honey: 3 tablespoons – Natural sweetness with a floral finish.
9. Vanilla Extract: 1 teaspoon – Adds depth and warmth to the batter.
10. Flaked Almonds: ¼ cup – Toasted on top for crunch and visual appeal.

Ingredient Substitutions

Out of something? Don’t worry, here are some simple swaps.

Plums: Try nectarines, apricots, or blueberries.
Ground Almonds: Use hazelnut meal or extra flour if you must (though the texture will change).
Greek Yogurt: Sour cream or plain yogurt works just as well.
Honey: Maple syrup or agave will do the trick.
Butter: Use coconut oil or a plant-based substitute for a dairy-free version.

Ingredient Spotlight

Ground Almonds: These not only add a delicate nutty flavor but also lock in moisture, helping the cake stay soft for days.
Plums: Their natural tartness balances the cake’s sweet and nutty notes, while their color makes every slice look gorgeous.

Instructions for Making Lighter Plum and Almond Traybake

Let’s get baking! Here are the steps you’re going to follow to create this irresistible traybake:

1. Preheat Your Equipment:
   Set your oven to 350°F (180°C) and line a medium-sized rectangular tray with parchment paper.
2. Combine Ingredients:
   In a large bowl, whisk eggs, melted butter, yogurt, honey, and vanilla until smooth. In another bowl, mix flour, ground almonds, and baking powder. Gently fold dry ingredients into the wet mixture until just combined.
3. Prepare Your Cooking Vessel:
   Pour the batter into the lined tray and spread it evenly with a spatula.
4. Assemble the Dish:
   Arrange plum halves, cut side up, across the top. Scatter flaked almonds over everything.
5. Cook to Perfection:
   Bake for 35–40 minutes or until the top is golden and a skewer inserted in the center comes out clean.
6. Finishing Touches:
   Drizzle with a bit of warm honey just after baking, if desired. Let it cool completely on a rack.
7. Serve and Enjoy:
   Slice into squares or rectangles and enjoy as a snack, dessert, or even breakfast with coffee.

Texture & Flavor Secrets

This traybake hits all the right notes. It’s tender and moist inside thanks to the yogurt and almonds, with crispy edges and toasted nutty bits on top. The plums soften into jammy, tart pockets, creating contrast in both texture and taste with every bite.

Cooking Tips & Tricks

A little know-how goes a long way in perfecting your bake.

• Let butter cool before mixing so it doesn’t scramble the eggs.
• Test with a toothpick to avoid underbaking.
• Lightly press plums into the batter so they don’t sink too deep.

What to Avoid

It’s a simple recipe, but here are a few things to watch out for.

• Overmixing the batter: This can lead to a dense, chewy texture.
• Using overly ripe plums: They may turn to mush and make the cake soggy.
• Skipping the parchment: Makes it harder to lift and slice neatly.

Nutrition Facts

Servings: 12
Calories per serving: 220

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Make-Ahead and Storage Tips

This traybake is a dream when made ahead. Bake it the day before and let it rest overnight for deeper flavor. Store it in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. It also freezes well—just wrap individual slices and thaw when needed.

How to Serve Lighter Plum and Almond Traybake

Serve it slightly warm with a dollop of Greek yogurt or whipped cream, or enjoy it cold with your morning coffee. For a more indulgent twist, drizzle it with warm honey or a touch of custard.

Creative Leftover Transformations

Leftover traybake? Lucky you. Try crumbling it over yogurt as a parfait, or warm a slice and top with a scoop of vanilla ice cream for a quick dessert.

Additional Tips

• Toast your flaked almonds lightly before baking for deeper flavor.
• Use a mix of red and yellow plums for a more colorful finish.
• Store leftovers with parchment between slices to keep them from sticking.

Make It a Showstopper

Arrange your plum halves in a neat pattern or alternate colors for extra visual impact. A drizzle of golden honey and a few toasted almonds scattered after baking adds shine and texture.

Variations to Try

• Berry Burst: Add blueberries or raspberries for a juicy twist.
• Coconut Dream: Swap half the almonds for shredded coconut.
• Spiced Plum: Add a pinch of cinnamon or cardamom to the batter.
• Citrus Zing: Stir in a teaspoon of orange zest for brightness.
• Vegan Version: Use flax eggs and plant-based yogurt and butter.

FAQ’s

Q1: Can I use frozen plums?
A1: Yes, but thaw and drain them well first to avoid excess moisture.

Q2: Is this recipe gluten-free?
A2: Not as written, but you can try a gluten-free flour blend.

Q3: Can I make it dairy-free?
A3: Absolutely. Use plant-based yogurt and butter.

Q4: How do I store the cake?
A4: Keep it in an airtight container for up to 5 days or freeze for longer.

Q5: Can I bake it in a round pan instead?
A5: Yes, just adjust the baking time and check for doneness.

Q6: What other fruit works well here?
A6: Try apricots, cherries, or even pears.

Q7: Is it sweet enough for dessert?
A7: Yes, especially with the honey drizzle and fruit topping.

Q8: Can I add almond extract?
A8: Definitely. A few drops will deepen the almond flavor.

Q9: Do I need to peel the plums?
A9: No, the skins soften during baking and add color.

Q10: What’s the best way to reheat it?
A10: A few seconds in the microwave or a quick warm-up in the oven will do.

Conclusion

This lighter plum and almond traybake is everything you want in a treat—easy to make, beautifully balanced, and packed with natural sweetness and soft textures. Whether you’re baking for a gathering or simply treating yourself, this cake brings that perfect blend of comfort and elegance. Go ahead, slice yourself a piece, and savor the softness, crunch, and fruity flair.

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