Fresh Plum Cake
User Reviews
5
Fresh Plum Cake
Description
The Fresh Plum Cake combines all-purpose flour, baking powder, salt, and pumpkin pie spice to form a lightly spiced base. Creamed butter and sugar provide richness and structure alongside eggs. The batter is spread into a springform pan lined with parchment paper to prevent sticking.
Plums are halved, quartered, and then halved again to create small slices that are arranged closely on top of the batter. Sprinkling extra sugar and pumpkin pie spice over the plums before baking encourages caramelization and a spiced finish. Baking at 350°F for 45-55 minutes results in a golden cake with a tender crumb and juicy, aromatic topping.
This cake highlights the fresh, slightly tart flavor of plums balanced by the sweetness of the batter and warming spices. While traditionally made with plums, similar stone fruits like peaches, nectarines, or apricots can be substituted to create seasonal variations.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 teaspoon pumpkin pie spice divided
- 1 cup unsalted butter room temperature
- 1 cup sugar + 1 tablespoon
- 2 egg or 2 large + 1 egg white, extra large
- 6-8 plum
Instructions
- Preheat the oven to 350 degrees F. Place a sheet of parchment paper over the bottom disk of an 8-9 inch springform pan. Fasten the ring around the disk with the parchment paper secured in between. Cut off the excess paper. Grease the sides of the pan.
- Whisk together the flour, baking powder, salt and 1/2 teaspoon of pumpkin pie spice.
- In the electric mixer, cream 1 cup of sugar with the butter. Add the eggs one at a time. Slowly add the flour mixture. Scrape the bowl and mix again.
- Spread the batter evenly in the prepared pan. Slice the plums into eighths. The easiest way I’ve found to do this, is to run a knife around the plum to halve it, then do the same to quarter it. Split each quarter in half. The little sections should pop off the pit with your knife.
- Place the plum slices around the top of the cake in a pretty pattern. Make sure they are close together. Sprinkle 1 tablespoon of sugar and the remaining 1/4 teaspoon pumpkin pie spice over the plums. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean. Make SURE not to overbake! Cool for 15 minutes in the pan, and another 10 minutes out of the pan before serving!
Notes
- Try fresh summer peaches, nectarines, or apricots as alternatives to plums for a different fruit topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 288kcal | 14% |
| Carbohydrates | 34.1g | 11% |
| Protein | 3.2g | 6% |
| Fat | 16.4g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 81mg | 27% |
| Sodium | 172mg | 7% |
| Potassium | 0mg | 0% |
| Fiber | 0.9g | 4% |
| Sugar | 21.3g | 43% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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