Classic Plum Cake
A rustic, buttery cake featuring juicy, caramelized plums that create a beautiful contrast with the tender, golden crumb.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1 teaspoon baking powder
- •1/4 teaspoon salt
- •1/2 cup unsalted butter, softened (115g)
- •3/4 cup granulated sugar (150g)
- •2 large eggs, room temperature
- •1 teaspoon vanilla extract
- •6-8 medium plums, pitted and sliced into wedges
- •1 tablespoon turbinado sugar for topping
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round springform pan.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
- 3
In a large mixing bowl, cream the softened butter and granulated sugar together 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
Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
- 6
Spread the batter evenly into the prepared pan.
- 7
Arrange the plum wedges on top of the batter in a circular pattern, pressing them down slightly.
- 8
Sprinkle the top with the turbinado sugar.
- 9
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- 10
Allow the cake to cool in the pan for 10 minutes before releasing the sides.
💡 Chef tips
- Use firm-ripe plums; if they are too soft, they will release too much juice and make the cake soggy.
- Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
- For a dairy-free version, substitute the butter with an equal amount of high-quality vegan butter sticks.
✅ How it should turn out
The finished cake should have a delicate, golden-brown crust with soft, jammy plums that have slightly sunken into the moist, buttery crumb.