4.8 from 22 votes
Dorie Greenspan's Dimply Plum Cake
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!
Prep Time
10 mins
Cook Time
43 mins
Total Time
53 mins
Servings:
9
servings
Calories:
324 kcal
Course:
Dessert
Cuisine:
Mediterranean
Ingredients
- 6 Tbsp butter room temperature
- 3/4 cup brown sugar packed
- 2 large egg room temperature if possible
- 1/3 cup vegetable oil
- 1 tsp cinnamon or cardamom
- 1 tsp almond extract
- 1/2 tsp salt coarse
- 2 tsp baking powder
- 1 1/2 cups all-purpose flour
- 5 plum sliced in half, pit removed; quantity variable depending on size
- 1 Tbsp granulated sugar for sprinkling on cake before baking
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.
Cup of Yum
Notes
- *recipe very slightly adjusted from Dorie Greenspan's Baking: From my Home to Yours.
Nutrition Information
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%)
Nutrition Facts
Serving: 9 servings
Amount Per Serving
Calories 324
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.