Fresh Plum Cake with Nuts
User Reviews
5
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Prep Time
40 mins
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Cook Time
45 mins
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Servings
10 people
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Calories
3398 kcal
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Course
Dessert
Fresh Plum Cake with Nuts
Description
This Fresh Plum Cake begins with a butter-based batter that incorporates ground pistachios or almonds for a subtle nutty flavor and moist crumb. The inclusion of buttermilk and vanilla provides gentle acidity and aromatic notes. After pouring the batter into a prepared springform or lined pan, pitted and sliced plums are lightly pressed into the surface, distributing juicy fruit throughout. The cake chills briefly to set before baking, ensuring an even rise and tender crumb. Optionally topping with turbinado sugar before baking adds texture and slight caramelized sweetness. The finished cake has a soft yet slightly textured bite from nuts and fruit, making it suitable for serving with tea or alongside ice cream or creamy accompaniments.
This cake can be prepared ahead and stored at room temperature, allowing flavors to develop further with time.
Ingredients
- ½ cup pistachio or blanched almonds, shelled
- 1 cup granulated sugar divided
- ½ cup unsalted butter room temperature, cubed
- 1 egg
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 pound plum pitted and torn or sliced
- 3 tablespoons turbinado sugar optional
Instructions
- Lightly butter and flour a 9-inch springform pan. Or simply line the pan with parchment paper instead. (You can use a cake pan if you don’t have a springform pan; but if you do so, leave an overhang with the parchment paper so you can easily lift out the cake.)
- In a food processor, combine the pistachios and 1 tablespoon granulated sugar and pulse until they are a beautiful green sandy texture. Add the butter and remaining sugar and pulse until fully incorporated. Add the egg, buttermilk, and vanilla, and pulse again, scraping down the sides once or twice with a rubber spatula, until the mixture is smooth.
- In a medium bowl, whisk together the flour, baking powder, and kosher salt. Add half of the flour mixture to the batter and pulse a few times. Add the remaining flour mixture and pulse just until smooth. Scrape the batter into the prepared pan and smooth out the surface with the spatula. Lightly press the plums into the batter and place in the fridge to chill for 30 minutes.
- Preheat the oven to 350 degrees F.
- Scatter the turbinado sugar over the batter. Bake the cake until the edges are deeply golden brown and a paring knife inserted in the center comes out clean, 45 to 50 minutes. Set the pan on a wire rack to cool for 5 minutes before slicing and serving.
Notes
- You can prepare this cake up to three days in advance and store at room temperature in an airtight container.
- This plum cake can be served plain, or with a scoop of ice cream or a dollop of labneh.
- Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to five days.
- For freezing, wrap the completely cooled cake tightly in plastic wrap and foil, then freeze for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 3398 kcal
% Daily Value*
| Calories | 339.8kcal | 17% |
| Carbohydrates | 49.1g | 16% |
| Protein | 4.7g | 9% |
| Fat | 14.7g | 23% |
| Saturated Fat | 6.6g | 33% |
| Polyunsaturated Fat | 2.1g | 12% |
| Monounsaturated Fat | 4.9g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 40.9mg | 14% |
| Sodium | 299.5mg | 12% |
| Potassium | 189.6mg | 4% |
| Fiber | 1.9g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 489.6IU | 10% |
| Vitamin C | 4.7mg | 5% |
| Calcium | 58.7mg | 6% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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