Low Sodium Traditional Plumcake
Delightfully moist and bursting with the natural sweetness of fresh plums, this Low Sodium Traditional Plumcake is a healthier twist on a classic dessert without compromising flavor. Perfect for those watching their sodium intake, this recipe features a low-sodium baking powder and unsalted butter, while warm notes of cinnamon and vanilla enhance every bite. The tender, golden batter is crowned with slices of juicy plums that caramelize beautifully while baking, creating an irresistibly rich and fruity centerpiece. Simple yet elegant, this plumcake is ideal for brunches, afternoon tea, or as a light dessert option. With only 20 minutes of prep time, it’s a fuss-free bake that serves up to 8 and can be topped with a dusting of powdered sugar for added charm.
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Recipe Information
Ingredients
- 4 medium Fresh plums
- 2 cups All-purpose flour
- 0.75 cup Unsalted butter
- 0.75 cup Granulated sugar
- 3 large Eggs
- 1 teaspoon Baking powder (low sodium)
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.5 cup Milk (low fat or plant-based)
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch round or square cake pan. Line the bottom with parchment paper for easy removal.
Wash, pit, and slice the fresh plums into thin wedges. Set them aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, baking powder, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients in batches, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined; avoid overmixing.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Arrange the sliced plums on top of the batter, slightly pressing them in but ensuring they remain visible on the surface.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the edges should pull slightly away from the pan.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, optionally dust the top with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
2520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.6 g | 116% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 312 mg | 14% | |
| Total Carbohydrate | 388.2 g | 141% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 198.8 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 314 mg | 24% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1094 mg | 23% | |
*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.
