It’s been awhile, so I am doing a sweet post with an Easy Plum Cake that is perfect for dessert (preferably warmed up and with a dollop of whipped cream or vanilla ice cream) or for breakfast with coffee or tea. I have loved all of the wonderful fruit available in the US, and I find myself making some kind of cake for us every week, which may explain why the number on the scale seems to be creeping up instead of down. š Peach, blackberry, apple or blueberry – we have had them all! I saw plums on sale this week and thought I would buy some before the season officially ends. If you can’t find plums, feel free to substitute thinly sliced apples or pears. (You may want to peel them first if the skins bother you.)
I modified this recipe from this Epicurious Nectarine Golden Cake that my Mom shared with me. I cut back on the sugar a bit and don’t use a springform pan. I also find it cooks more quickly, so definitely check it at 40 minutes to see whether yours is done. I waited until 45 minutes for the one in the photo, and the bottom was a bit more brown than I would have liked.
What I love about this cake is that it comes together quickly and with ingredients that I usually have in the house already. I know that I’ll be making this one a lot in the months and years to come!
This is what you need. I would consider the almond extract and the Demerara sugar optional. I also recommend putting in a little bit of cardamom with the nutmeg if you have it and like the flavor. (I did 1/4 teaspoon of each for the cake in the photo.) If you don’t have nutmeg or cardamom, cinnamon would work as well.
Your butter and eggs need to be at room temperature, so make sure to leave them out for at least an hour or so before you start to bake.
Preheat oven to 350 F (180 C). Combine the flour, baking powder and salt in a small bowl with a whisk. Set aside. Next, cream the butter and 1/2 cup granulated sugar (if you like a sweeter cake, you can increase the sugar to 2/3 cup) with an electric mixer until light and fluffy. Add eggs, one at a time and mix until combined. Add vanilla and almond extract, if using, and mix until combined. Add flour mixture gradually on low speed JUST until combined. Spread into a 9 inch non-stick cake pan. (Mine does not require greasing, but if yours does, you can spray with baking spray and even add a parchment round at the bottom to make for easier release later. (I’m sorry as I forgot to take photos of every step. I’ll add those the next time I make the cake!)
The pan that I use and love is a Bakewell one from World Market. It seriously requires NO greasing. It is hand wash only, but I find it rinses so easily since nothing sticks to it!
Slice the plums and arrange them in concentric, alternating circles until the top is filled. (I ended up needing only 4 of my plums.) Combine Demerara (or granulated) sugar and nutmeg in a small bowl and then sprinkle evenly on top of the cake. Bake at 350 F (180 C) for 40-45 minutes or until lightly browned and toothpick inserted into the cake comes out with no crumbs attached.
Cool in the pan for 10 minutes, and then invert onto a plate and continue to cool. Serve warm with ice cream or whipped cream. If you prepare the cake ahead, you can rewarm individual slices in the microwave for serving.
Easy Plum Cake
Equipment
- Electric Mixer
Ingredients
- 1 cup (4.4 oz/125 g) all purpose flour
- 2 teaspoons baking powder
- ā teaspoon Kosher salt
- 1 stick (4 oz/113 g) unsalted butter softened
- Ā½ cup (3.55 oz/100 g) granulated sugar can increase to ā cup if you like a sweeter cake
- 2 large eggs preferably at room temperature
- 1 teaspoon vanilla extract
- ā teaspoon almond extract optional
- 4-5 plums pitted and sliced
- 1 tablespoon Demerara sugar can substitute granulated
- Ā½ teaspoon grated nutmeg can substitute cinnamon or cardamom or a combination of any of the three
Instructions
- Preheat oven to 350 F (180 C). Prepare 9 inch cake pan, either greasing it or spraying with baking spray and adding a parchment round at the bottom if needed. Alternatively, you can use a springform pan and prepare the same way.
- Combine the flour, baking powder and salt in a small bowl with a whisk. Set aside.
- Next, cream the butter and 1/2 cup granulated sugar (if you like a sweeter cake, you can increase the sugar to 2/3 cup) with an electric mixer until light and fluffy. Add eggs, one at a time and mix until combined. Add vanilla and almond extract ( if using) and mix until combined. Add flour mixture gradually on low speed JUST until combined.
- Spread batter into prepared 9 inch non-stick cake pan. Slice the plums and arrange them in concentric, alternating circles until the top is filled. You may not need all of the plum slices.) Combine Demerara (or granulated) sugar and nutmeg in a small bowl and then sprinkle evenly on top of the cake. Bake at 350 F (180 C) for 40-45 minutes or until lightly browned and toothpick inserted into the cake comes out with no crumbs attached.
- Cool in the pan for 10 minutes, and then invert onto a plate and continue to cool. Serve warm with ice cream or whipped cream. If you prepare the cake ahead, you can rewarm individual slices in the microwave for serving.