Description

This fresh plum cake is soft and buttery. It has beautiful pockets of jammy baked plums throughout and it’s perfectly spiced.

Ingredients

1 & 1/2 cups (190g) all-purpose flour
1 & 1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1/2 cup (114g) unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar, divided
1 large egg
1 tsp vanilla extract
1/2 cup milk
8-10 plums (about a pound) pitted and quartered

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Instructions

Preheat oven to 350F and grease a 9″ springform pan. Set aside.
In a medium bowl, toss together the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
In a large bowl, cream the butter and 1 cup of sugar for about 3 minutes until light and fluffy. Then beat in the egg and vanilla until combined.
Add 1/3 of the flour mixture at a time to the wet ingredients, alternating with 1/2 the milk, mixing at low speed until just combined and smooth.
Transfer the batter into the prepared pan. Arrange the plums on top and sprinkle with the remaining 2 tablespoons of sugar on top.
Bake at 350F for 45-60 minutes or until golden on top and a toothpick inserted into the center comes out clean. Remove the springform edge and let cool on a wire rack. Serve with whipped cream or ice cream if desired.

Notes

Leftover cake can be covered and stored at room temperature for up to 3 days or in the fridge for up to 5 days.

To Freeze – Once the cake is completely cooled, double wrap in aluminum foil or saran wrap and store in the freezer for up to 3 months. Thaw overnight on the counter before serving.