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The Perfect Plum Cake For Rosh Hashanah

For a sweet and happy new year!

Jewish New Year is a special time and it's always nice to have some sweet treats to bring in the new year.

Recipe courtesy of Liza Schoenfein.


  • 4 Italian plums, halved lengthwise and pits removed
  • 1/4 Cup sugar plus 1 tablespoon raw sugar, divided
  • 1 1/2 Cup cups almond flour/meal, such as Bob’s Red Mill
  • 1/2 Cup gluten-free all purpose flour, such as Bob’s Red Mill
  • 1 Teaspoon baking soda
  • 2 Teaspoons undefined
  • 1 Teaspoon ground ginger
  • 1/2 Teaspoon nutmeg
  • 1/4 Teaspoon ground cloves
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon black pepper
  • 2 eggs, beaten
  • 1/4 coconut oil or olive oil
  • 3/4 Cups honey
  • 1/4 Cup coffee
  • cooking spray


Preheat oven to 350˚ F. Spray a nonstick bundt pan with cooking spray, and lay plums skin-side down evenly around the bottom of the pan. Sprinkle with 1 tablespoon of the sugar.

Whisk dry ingredients in a large bowl. In a small bowl, combine eggs, oil, honey, and coffee. Add wet ingredients to dry, stirring to combine. Pour into bundt pan and cook on middle rack of the oven for about one hour, until a skewer inserted in the cake comes out clean. Let the cake cool in the pan for a few minutes. Slide a thin sharp knife between the cake and the pan before turning cake out onto a cake plate.