Tom Thumb Cake with Canned Plums
Delightfully moist and bursting with flavor, Tom Thumb Cake with Canned Plums is a charming dessert that combines old-fashioned comfort with a modern twist. This simple yet stunning cake features tender chunks of canned plums folded into a buttery cake batter, enhanced with a warm hint of cinnamon and the tangy richness of buttermilk. Perfect for busy bakers, it comes together in just under an hour, with minimal prep time. The cake is baked to golden perfection and optionally dusted with powdered sugar for a touch of elegance. Ideal for casual family gatherings or teatime indulgences, this plum cake offers a soft texture and sweet-tart plum surprises in every bite. If you're craving an easy homemade dessert with vintage appeal, this timeless recipe will quickly become a favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 1 teaspoons vanilla extract
- 1 cups buttermilk
- 1 cup canned plums, drained and chopped
- 1 teaspoons ground cinnamon
- 0.25 cups powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
Gently fold in the chopped canned plums using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and spread it out evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake 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.
Once the cake has cooled, sprinkle powdered sugar over the top for an optional finishing touch. Slice and serve!
Nutrition Facts
Calories |
3421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 2542 mg | 110% | |
| Total Carbohydrate | 563.5 g | 205% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 369.7 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 447 mg | 34% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1144 mg | 24% | |
*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.
