Cinnamon and Almond Plumcake

Name: Cinnamon and Almond Plumcake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: For a 25x12cm loaf pan
Cuisine: International
Ingredients: 100 g almond flour (or ground almonds); 85 g potato starch or cornstarch; 8 g baking powder; Pinch of salt; 3 medium eggs; 1 teaspoon vanilla powder or ½ teaspoon liquid vanilla, or 1 vanilla pod if you have one; 75 ml maple syrup; 45 ml melted coconut oil; 60 ml unsweetened almond, rice, or oat plant-based drink; 2 tablespoons whole cane sugar (approx. 25g); 1 tablespoon ground cinnamon (approx. 8g)

Plumcake dorado y esponjoso con remolino de canela y textura húmeda, terminado con almendras, Plumcake de Canela y Almendras.

How do you make cinnamon and almond plumcake?

To make cinnamon and almond plumcake, sift the dry ingredients and beat the eggs, vanilla, oil, maple syrup, and plant-based drink until foamy. Fold in the dry ingredients and almond flour, pour half the batter into the pan, add the cinnamon filling, cover with the remaining batter, and bake for 30–40 minutes.

Times

Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Rest time: 25 min

Nutrition

Calories: 182 calories
Protein: 3.8 g
Fat: 10.5 g
Carbohydrates: 19.4 g

Cuisine: International
Diet: Vegetariana

If I had to define “comfort” with an aroma, it would undoubtedly be that of this plumcake baking. The combination of warm cinnamon with the toasted touch of almonds creates an atmosphere in the kitchen that embraces you as soon as you walk in.
This cinnamon and almond plumcake is not just another cake: it gives you a tender, moist, and perfectly structured crumb. The flavor of the almonds contrasts with the softness of the interior, making it the undisputed companion to your mid-afternoon coffee or a slow Sunday breakfast. Get ready, because this is one of those recipes that disappears from the counter in record time.

Servings: For a 25x12cm loaf pan

Ingredients

100 g almond flour (or ground almonds)
85 g potato starch or cornstarch
8 g baking powder
Pinch of salt
3 medium eggs
1 teaspoon vanilla powder or ½ teaspoon liquid vanilla, or 1 vanilla pod if you have one
75 ml maple syrup
45 ml melted coconut oil
60 ml unsweetened almond, rice, or oat plant-based drink

For the filling:

2 tablespoons whole cane sugar (approx. 25g)
1 tablespoon ground cinnamon (approx. 8g)

Instructions

Start by sifting the potato starch or cornstarch and the baking powder into a bowl. Set aside.
If you are using a vanilla pod, very carefully open it on a cutting board with a sharp knife and collect the tiny seeds inside with a small spoon. If using vanilla powder, mix it with the dry ingredients.
In a bowl, add the eggs, vanilla seeds, and salt. If using liquid vanilla, pour it in here.
Add the oil, maple syrup, and plant-based drink, and beat until the mixture is nice and foamy.
Preheat the oven to 180°C (350°F). In a small bowl, add the 2 tablespoons of sugar and the ground cinnamon, stir well, and set aside.
Add the dry ingredients little by little to the bowl with the liquid ingredients, then add the almond flour and mix until everything is well combined.
Grease the pan, add half of the batter, then add the sugar and cinnamon mixture you had set aside. Swirl it in a circular motion to create an effect in the cake; pour in the other half of the liquid batter.
When the oven reaches temperature, bake for 30–40 minutes. Do the toothpick test by inserting a toothpick into the cake; if it comes out dry, it is ready. Remove from the oven, and after 10 minutes, take it out of the pan and let it cool completely. Enjoy with your favorite drink.