Plum Spice Cake
Indulge in the warm, comforting flavors of this Plum Spice Cake, a dessert that's perfect for cozy gatherings or anytime you crave a touch of seasonal spice. Infused with aromatic cinnamon, ginger, and nutmeg, this moist cake is elevated by the sweet-tart bursts of juicy diced plums folded into the batter. The rich and tender crumb comes from buttermilk, while a delicate dusting of powdered sugar adds a hint of elegance to the final presentation. Quick to prepare and ready in under an hour, this easy homemade spice cake is ideal for showcasing fresh, ripe plums. Serve it with a dollop of whipped cream or enjoy it as is—every bite is pure autumnal bliss!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 pieces eggs, large
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 2 cups ripe plums, diced
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan, or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 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 in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing.
Gently fold in the diced plums using a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar for an optional garnish. Slice and serve!
Nutrition Facts
Calories |
3831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.9 g | 213% | |
| Saturated Fat | 99.2 g | 496% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 3163 mg | 138% | |
| Total Carbohydrate | 553.6 g | 201% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 355.5 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 539 mg | 41% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1406 mg | 30% | |
*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.
