Dorie Greenspan's Dimply Plum Cake

Name: Dorie Greenspan's Dimply Plum Cake
Prep time: 10 min
Cook time: 43 min
Total time: 53 min
Yield: 9 servings
Ingredients: 6 Tbsp butter, room temperature; 3/4 cup brown sugar, packed; 2 large eggs, room temperature if possible; 1/3 cup vegetable oil; 1 tsp cinnamon, or you can use cardamom; 1 tsp almond extract; 1/2 tsp coarse salt; 2 tsp baking powder; 1 1/2 cups all purpose flour; 5 plums, sliced in half, pit removed. Note: you may need more or less than I did, depending on the size of your plums; 1 Tbsp granulated sugar for sprinkling on cake before baking

User Reviews

4.8

33 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
53 mins
Servings
9 servings
Calories
324 kcal
Course
Dessert
Cuisine
Mediterranean

Dorie Greenspan's Dimply Plum Cake

Julie Valencia

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Dorie Greenspan's dimply plum cake can be made with any variety of plum, pluot, or aprium. It's an deliciously old fashioned snack cake!

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Ingredients

Servings

6 Tbsp butter, room temperature
3/4 cup brown sugar, packed
2 large eggs, room temperature if possible
1/3 cup vegetable oil
1 tsp cinnamon, or you can use cardamom
1 tsp almond extract
1/2 tsp coarse salt
2 tsp baking powder
1 1/2 cups all purpose flour
5 plums, sliced in half, pit removed. Note: you may need more or less than I did, depending on the size of your plums.
1 Tbsp granulated sugar for sprinkling on cake before baking.

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Instructions

Preheat the oven to 350F. Butter a 9x9 square baking dish and line with a sheet of parchment paper with long ends. This will allow you to remove the cake from the pan later for easier slicing and serving.
Cream the butter and sugar together until light and fluffy.
Beat in the eggs, one at a time, allowing the first to get completely incorporated before adding the second. Scrape down the sides of the bowl as necessary to get everything well blended.
Blend in the oil, spice, and extract. Then the salt and baking powder.
Fold in the flour until smooth, but don't over beat. Spread into your prepared pan and smooth out evenly.
Arrange the plum halves, cut side up, in a grid pattern across the surface of the cake, pushing them down just slightly into the batter.
Sprinkle the surface with the granulated sugar. Bake for 40-43 minutes, or until the cake is puffed and golden and a toothpick inserted into the cake (not the plums!) near the center comes out without wet batter on it. If the cake seems to be browning too quickly toward the end of baking lay a loose piece of foil over the top. Note: this cake is moist, especially right around the plums, so use your judgement and don't over bake.
Let the cake cool for 15 -20 minutes in the pan before using the parchment paper sling to lift it out to a cooling rack to finish cooling. I like to loosen the edges first with a thin offset spatula to help it come out easily.
Slice the cooled cake into squares when ready to serve. Store leftover loosely covered on the counter.

Notes

*recipe very slightly adjusted from Dorie Greenspan's Baking: From my Home to Yours.

Nutrition Information

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Calories 324kcal (16%) Carbohydrates 40g (13%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 5g Monounsaturated Fat 4g Trans Fat 0.4g Cholesterol 61mg (20%) Sodium 188mg (8%) Potassium 212mg (6%) Fiber 1g (4%) Sugar 23g (46%) Vitamin A 420IU (8%) Vitamin C 3mg (3%) Calcium 68mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 9servings

Amount Per Serving

Calories 324 kcal

% Daily Value*

Calories	324kcal	16%
Carbohydrates	40g	13%
Protein	4g	8%
Fat	17g	26%
Saturated Fat	6g	30%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	4g	20%
Trans Fat	0.4g	20%
Cholesterol	61mg	20%
Sodium	188mg	8%
Potassium	212mg	5%
Fiber	1g	4%
Sugar	23g	46%
Vitamin A	420IU	8%
Vitamin C	3mg	3%
Calcium	68mg	7%
Iron	1mg	6%