Poppy Seed Plum Cake
Transport yourself to a cozy afternoon with a slice of this irresistible Poppy Seed Plum Cake, a perfect balance of buttery richness and fruity elegance. This easy-to-make dessert combines the delicate nuttiness of poppy seeds with the natural sweetness of juicy plums, creating a moist and tender crumb that is impossible to resist. The cake batter comes together in just minutes with basic pantry staples like all-purpose flour, eggs, and milk, while fresh plum slices are artfully arranged on top, adding a vibrant touch. Whether dusted with powdered sugar or served as-is, this stunning cake is perfect for any occasion—from casual family gatherings to indulgent tea-time treats. Ready in just about an hour, it’s a fuss-free way to impress your guests with a delightful mix of textures and flavors. Ideal for those searching for a plum dessert or poppy seed cake recipes, this cake delivers wholesome comfort in every bite.
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Recipe Information
Ingredients
- 150 g Unsalted butter
- 150 g Granulated sugar
- 3 large Eggs
- 1 tsp Vanilla extract
- 200 g All-purpose flour
- 1.5 tsp Baking powder
- 50 g Poppy seeds
- 120 ml Milk
- 4 medium Plums
- 2 tbsp Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake tin. Line the bottom with parchment paper for easy removal.
In a large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Add in the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and poppy seeds.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; avoid overmixing.
Wash, pit, and slice the plums into thin wedges.
Pour the batter into the prepared cake tin and spread it evenly with a spatula. Arrange the plum slices on top in a circular pattern or as desired, pressing them gently into the batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, dust with powdered sugar if desired before serving. Slice and enjoy!
Nutrition Facts
Calories |
3133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.2 g | 217% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 901 mg | 300% | |
| Sodium | 971 mg | 42% | |
| Total Carbohydrate | 372.8 g | 136% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 200.4 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1030 mg | 79% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1422 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.
