Indulge in the delightful flavors of our Plum Cake recipe—a perfect treat that combines the natural sweetness of plums with a moist and tender cake. This recipe is a true crowd-pleaser, ideal for any occasion, whether it’s a cozy family gathering or a festive celebration. The burst of plum flavors paired with the soft cake crumb will leave you craving for more.
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 45 minutes
Serving: 8
Yield: 1 Plum Cake
Calories: 250 per serving
Ingredients
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk
- 2 cups (250g) fresh plums, pitted and sliced
Equipment
- Mixing bowl
- Electric mixer or whisk
- 9-inch cake pan
- Parchment paper
- Cooling rack
Step-by-Step Guide
Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
Step 2: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4: Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
Step 5: Gently fold in the sliced plums, reserving a few for garnish. Pour the batter into the prepared cake pan and smooth the top. Arrange the reserved plum slices on the surface.
Step 6: Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
Tips and Tricks
- For a more pronounced plum flavor, you can add a teaspoon of ground cinnamon or a pinch of nutmeg to the dry ingredient mixture.
- If fresh plums are not available, you can use canned plums or other stone fruits like peaches or apricots as a delicious alternative.
- Dust the plum slices with a little flour before adding them to the batter. This will help prevent them from sinking to the bottom of the cake.
Nutritional Information
- Calories: 250 per serving
- Fat: 10g
- Carbohydrates: 36g
- Protein: 4g
- Fiber: 1g
Final Thoughts
This Plum Cake recipe is a delightful dessert that beautifully combines the natural sweetness of plums with a moist and tender cake. Whether you serve it as a tea-time treat or a dessert centerpiece at a gathering, its flavors and textures will surely impress your guests. Enjoy the burst of plum goodness in every bite!
FAQ
Q1: Can I use frozen plums for this recipe?
A1: Yes, you can use frozen plums, but make sure to thaw and drain them before incorporating them into the batter.
Q2: Can I substitute the buttermilk with regular milk?
A2: While buttermilk adds moisture and tanginess to the cake, you can use regular milk as a substitute if you don’t have buttermilk. Simply add a teaspoon of lemon juice or vinegar to the milk and let it sit for a few minutes before using.
Q3: Can I use whole wheat flour instead of all-purpose flour?
A3: Yes, you can use whole wheat flour, but keep in mind that it will result in a denser texture compared to using all-purpose flour.
Q4: How should I store the leftover Plum Cake?
A4: Store the leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days.
Q5: Can I add nuts or raisins to the cake batter?
A5: Absolutely! Chopped nuts or raisins can be a delightful addition to this Plum Cake. Simply fold them into the batter along with the plums.
Q6: Can I use a differenttype of fruit for this recipe?
A6: Yes, you can experiment with different fruits like peaches, apricots, or even berries. Just make sure to adjust the sweetness level accordingly and consider any variations in baking time based on the fruit’s moisture content.
Q7: Can I use a different size of cake pan?
A7: If you use a smaller cake pan, the batter may overflow, so it’s best to stick to a 9-inch cake pan. If you use a larger pan, the cake may be thinner and require less baking time.
Q8: Can I freeze the Plum Cake?
A8: Yes, you can freeze the Plum Cake. Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. Thaw it in the refrigerator before serving.
Enjoy baking and savoring this delightful Plum Cake! If you have any further questions, feel free to ask.
