Rustic Plum Cake
Capture the essence of late summer with this Rustic Plum Cake, a delightful dessert that combines the warm flavors of cinnamon with the natural sweetness of juicy plums. This easy-to-make treat features a tender, buttery cake base topped with fresh plum halves, arranged in a beautifully rustic design that gives every slice a burst of fruity goodness. Perfect for brunch, an afternoon tea, or as a stunning dessert, this cake comes together in just an hour with simple pantry staples like all-purpose flour, eggs, and vanilla extract. A dusting of powdered sugar adds a finishing touch of elegance, making it as visually appealing as it is delicious. Whether you’re celebrating the peak of stone fruit season or simply craving a nostalgic homemade dessert, this moist and flavorful plum cake will not disappoint.
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Recipe Information
Ingredients
- 6 whole (medium) plums
- 115 grams unsalted butter
- 150 grams granulated sugar
- 2 large eggs
- 150 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 60 milliliters milk
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 2 tablespoons powdered sugar (for dusting)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch springform pan or similar-sized round pan. Dust the pan with a little flour to prevent sticking.
Wash the plums, cut them in half, and remove the pits. Set aside.
In a mixing bowl, cream together the unsalted butter and granulated sugar using a hand or stand mixer. Beat until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon.
Add the dry ingredients to the wet ingredients in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared pan and spread it evenly using a spatula.
Arrange the plum halves, cut side up, on top of the batter, pressing them lightly into the batter. You can arrange them in a circular pattern or scatter them for a more rustic look.
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Before serving, dust the top with powdered sugar for an extra touch of sweetness. Slice and enjoy!
Nutrition Facts
Calories |
1846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 217.6 g | 79% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 208.2 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 195 mg | 15% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 896 mg | 19% | |
*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.
