Fresh Plum Cake

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

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 276

Author Lily Ernst

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 granulated sugar
1 large egg
1 tsp vanilla extract
1/2 cup milk
8-10 plums about a pound pitted and quartered
2 Tbsp granulated sugar

Instructions

Preheat oven to 350F and grease a 9" springform pan. Set aside.
In a medium bowl, toss together the flour and baking powder.
1 & 1/2 cups (190g) all-purpose flour, 1 & 1/2 tsp baking powder
Toss in the cinnamon, nutmeg, cloves, and salt. Set aside.
1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves, 1/2 tsp salt
In a large bowl, cream the butter and 1 cup of sugar for about 3 minutes until light and fluffy.
1/2 cup (114g) unsalted butter, 1 cup granulated sugar
Then beat in the egg and vanilla until combined.
1 large egg, 1 tsp vanilla extract
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.
1/2 cup milk
Transfer the batter into the prepared pan. Arrange the plums on top and sprinkle with the remaining 2 tablespoons of sugar on top.
8-10 plums, 2 Tbsp granulated sugar
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.

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