Plum Cake
Delight in the rich flavors of this homemade Plum Cake, a perfect balance of tender vanilla-spiced crumb and juicy, caramelized plums. This classic dessert celebrates the natural sweetness of ripe plums, beautifully arranged atop a buttery cake batter imbued with warm hints of cinnamon and nutmeg. With its golden crust and burst of fruit in every bite, this easy-to-make treat is ideal for any occasion, from casual brunches to elegant dinner parties. Ready in just over an hour, this cake comes together effortlessly with simple pantry staples like all-purpose flour, sugar, and eggs, paired with fresh seasonal plums. Serve it with a dusting of powdered sugar for a show-stopping finish, and enjoy it as is or with a dollop of whipped cream for an indulgent twist. Perfect as a comforting dessert or a sweet afternoon snack, this Plum Cake is a timeless recipe you’ll return to again and again.
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Recipe Information
Ingredients
- 6 medium plums
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter
- 2 large eggs
- 0.25 cups milk
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 1 teaspoon vanilla extract
- 0.25 teaspoons salt
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C).
Grease and lightly flour a 9-inch round cake pan, or line it with parchment paper.
Wash the plums, cut them in half, and remove the pits. Set them aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt.
In a large mixing bowl, beat the unsalted butter and granulated sugar together using a hand or stand mixer until creamy and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared cake pan and spread it evenly.
Arrange the halved plums, cut side up, on top of the batter in a circular pattern. Gently press them into the batter.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Before serving, dust the cake with powdered sugar, if desired.
Nutrition Facts
Calories |
2085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 1666 mg | 72% | |
| Total Carbohydrate | 358.7 g | 130% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 208.7 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 221 mg | 17% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1084 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.
