Plum Cake
A delightful and moist homemade plum cake featuring fresh fruit nestled in a tender, buttery crumb.
Ingredients
- •1.5 cups all-purpose flour (190g)
- •2 teaspoons baking powder
- •0.5 teaspoon salt
- •0.5 cup unsalted butter, softened (113g)
- •0.75 cup granulated sugar (150g)
- •2 large eggs, room temperature
- •1 teaspoon pure vanilla extract
- •0.5 cup milk (120ml)
- •6-8 fresh plums, pitted and cut into quarters or wedges
- •1 tablespoon turbinado sugar or powdered sugar for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round springform pan or cake pan, lining the bottom with parchment paper.
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- 3
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3 minutes.
- 4
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- 5
Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined and smooth.
- 6
Pour the batter into the prepared cake pan and smooth the top with a spatula.
- 7
Arrange the plum wedges closely together in a circular pattern on top of the batter, skin-side up.
- 8
Sprinkle the top of the plums and batter evenly with turbinado sugar for a crunchy crust.
- 9
Bake for 40 to 45 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
- 10
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
💡 Chef tips
- You can substitute butter with dairy-free margarine or coconut oil to make this recipe pareve.
- Almost any stone fruit works wonderfully in this recipe, so feel free to swap plums for peaches, nectarines, or apricots.
- Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
✅ How it should turn out
The finished plum cake has a golden-brown, slightly sugary crust with tender, jammy plums sinking into a soft, buttery crumb that smells of sweet vanilla and baked fruit.