Classic Plum Cake
Indulge in the irresistible charm of a Classic Plum Cake, a delightful dessert bursting with the sweet-tart goodness of ripe plums and warm cinnamon spice. This elegant, homemade cake combines a moist and fluffy vanilla-scented batter with fresh lemon zest for a subtle citrus twist. Topped with artfully arranged plum slices that caramelize beautifully as they bake, this cake is as visually stunning as it is delicious. Perfect for cozy gatherings or afternoon tea, it pairs wonderfully with a sprinkle of confectioners' sugar for a picturesque finish. With simple ingredients and easy-to-follow steps, this fruit-forward treat is sure to impress your guests while satisfying your sweet cravings. Don’t miss out—this plum cake recipe is a must-try for dessert enthusiasts!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 50 grams Light brown sugar
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 120 milliliters Whole milk
- 300 grams Plums, ripe and sliced
- 1 teaspoon Lemon zest
- 2 tablespoons Confectioners' sugar (for dusting, optional)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, salt, and ground cinnamon. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and light brown sugar together until light and fluffy, about 3-5 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk, starting and ending with the flour. Mix until just combined.
Fold in the lemon zest and 200 grams of the sliced plums into the batter, reserving the remaining plums for topping.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Arrange the reserved plum slices on top of the batter in a circular pattern, slightly pressing them into the batter.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once the cake has cooled, dust the top with confectioners' sugar, if desired, and serve.
Nutrition Facts
Calories |
2762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.4 g | 148% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 1849 mg | 80% | |
| Total Carbohydrate | 415.0 g | 151% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 251.8 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 341 mg | 26% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1123 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
