Easy, Made-from-Scratch Plum and Almond Cake

Preheat the oven to 350°F (175°C) and grease a cake pan.

Wash and slice the plums into wedges, removing the pits.

In a mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract and lemon zest until combined.

In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.

Fold in the sliced plums gently to avoid breaking them.

Pour the batter into the prepared cake pan and smooth the top.

Sprinkle sliced almonds evenly over the batter.

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

Dust the cooled cake with powdered sugar before serving.

Slice and enjoy the cake warm or at room temperature.

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