Recipe Plum Cake Recipes

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PLUM CAKE



Plum Cake image

This moist, lemony plum cake needs little more than a dusting of confectioners' sugar. If you like, though, a dollop of sour cream is a delicious accompaniment.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h30m

Number Of Ingredients 12

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups plus 2 tablespoons all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
2 teaspoons finely grated lemon zest
1/4 cup sour cream
3 plums, halved, pitted, and cut into eighths
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 375 degrees. Butter an 8-by-2-inch or a 9-inch cake pan and line bottom with a round of parchment. In a large bowl, whisk together 1 1/2 cups flour, baking soda, and salt.
  • Using an electric mixer, beat butter and sugars until light and fluffy. With mixer on low, beat in eggs, one at a time, until incorporated; beat in vanilla and lemon zest. Beat in half the flour mixture, then sour cream. Add remaining flour mixture; mix just until combined.
  • Spread batter into pan and smooth top with a knife. In a bowl, toss plums with 2 tablespoons flour and sprinkle over batter.
  • Bake until cake is golden, about 30 minutes; loosely tent with foil and bake until cake pulls away from side of pan and a cake tester inserted in center comes out clean, about 35 minutes more. Let cake cool completely in pan. Run knife around cake edge and remove cake from pan. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 314 g, Fat 16 g, Protein 5 g

LATE SUMMER PLUM CAKE



Late Summer Plum Cake image

Gently spiced, this jammy plum cake celebrates the summer-into-fall season. Serve it as a brunch cake or for dessert topped with vanilla ice cream or whipped cream.

Provided by Jennifer Segal

Categories     Desserts

Time 1h20m

Yield 8-10

Number Of Ingredients 12

1½ cups all-purpose flour, spooned into measuring cup and leveled-off
1½ teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon cardamom
½ teaspoon salt
8 tablespoons (½ cup) unsalted butter, softened, plus more for greasing the pan
1 cup plus 2 tablespoons sugar, divided
1 large egg
1 teaspoon vanilla extract
½ cup milk (low-fat is fine)
1 pound plums, pitted and quartered

Steps:

  • Preheat oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform pan. (Alternatively, the cake may be made in a 9-inch cake pan or pie pan and served directly from the pan.)
  • In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be quite thick.)
  • Transfer the batter to the prepared pan and smooth the top with an offset spatula. Arrange the plums on top, skin side up, in a circular pattern so that they mostly cover the batter. Sprinkle the remaining 2 tablespoons of sugar over the plums.
  • Bake for 60 to 70 minutes, until golden on top and set in the center.
  • When the cake is hot out of the oven, run a knife around the edges of the pan and then remove the springform edge, leaving the base in place (if using a springform pan). Let the cake cool on a rack completely. Slice and serve with ice cream or whipped cream, if desired.
  • Note: This cake keeps well, loosely covered at room temperature, for several days.
  • Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

Nutrition Facts : Calories 344, Fat 13g, Carbohydrate 54g, Protein 4g, SaturatedFat 8g, Sugar 35g, Fiber 2g, Sodium 231mg, Cholesterol 55mg

PLUM CAKE



Plum Cake image

This is a great cake for those who find the usual cakes too filling. This is great for entertaining as well as for the family. If this cake stays more than 24 hours, it should be kept refrigerated.

Provided by Carol

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h

Yield 8

Number Of Ingredients 7

3 eggs
½ cup butter, softened
½ cup white sugar
1 teaspoon lemon zest
1 cup all-purpose flour
½ teaspoon baking powder
1 ¼ cups plums, pitted and quartered

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9-inch tube pan.
  • Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form, and set aside.
  • In a large bowl, cream the butter and sugar. Beat in the egg yolks and the lemon zest.
  • Stir together the flour and baking powder and then blend the flour mixture into the creamed mixture. Gently fold in the egg whites. Spread the batter evenly into the prepared pan. There will only be a little over an inch of batter. Arrange the plums, skin side down, attractively over the batter.
  • Bake in preheated oven until a tester inserted in the center comes out clean, about 40 minutes. Transfer to a cooling rack and allow to cool before serving.

Nutrition Facts : Calories 245.9 calories, Carbohydrate 27.6 g, Cholesterol 100.3 mg, Fat 13.6 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 7.9 g, Sodium 138.8 mg, Sugar 15.3 g

PLUM CAKE "TATIN"



Plum Cake

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
10 to 12 purple "prune" plums, cut in half and pitted
1 3/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down.
  • Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the plums.
  • Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
  • Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If a plum sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.

EASY PLUM CAKE



Easy Plum Cake image

A super delicious cake, which is a great way of using plums when in-season. A buttery sponge cake is topped with plums, cinnamon, and sugar, before being baked to perfection. Serve with cream or whipped cream.

Provided by sophia

Categories     Fruits and Vegetables     Fruits     Plums

Yield 8

Number Of Ingredients 8

¾ cup white sugar
½ cup unsalted butter, at room temperature
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
12 medium Italian plums, halved and pitted
1 ½ tablespoons cinnamon sugar, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.
  • Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
  • Set plums inside batter, cut-side up, and sprinkle evenly with cinnamon sugar.
  • Bake in preheated oven on the lowest rack until a skewer comes out clean, 40 to 50 minutes. Serve warm or cool to room temperature.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 44.5 g, Cholesterol 77 mg, Fat 13.2 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 7.7 g, Sodium 99.7 mg, Sugar 28.7 g

PLUM CAKE



Plum Cake image

Italian plums are good to eat, but even better to bake with. They aren't quite as juicy or sweet as their American cousins, but they keep their shape well and their skin adds a gorgeous purple color to tarts and cakes. The brown sugar cake batter and sweet crumb topping are a perfect complement to the not-too-sweet fruit. It is great for breakfast with a cup of tea and/or with ice cream after dinner. This is a cake that also seems to get better the second day, if there is any left.

Provided by Food Network

Categories     dessert

Time 2h5m

Yield One 8-inch cake

Number Of Ingredients 15

3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/4 cups brown sugar
3 eggs
2 yolks
1 1/2 teaspoons lemon zest
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
18 Italian plums, cut in half and pitted
1 1/4 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup (1 stick) unsalted butter, melted

Steps:

  • To make the cake: Preheat oven to 350 degrees F. Grease an 8-inch springform pan with butter.
  • In a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar, until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl after each. Mix in the zest and vanilla. In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients to the butter/sugar mixture and mix on low speed until just combined. Spread half of the batter into the prepared pan.
  • Place half of the cut plums on the batter, cut-side up. Spread the remaining batter over the plums. Spread the batter into an even layer and top with remaining plums.
  • To make the topping: In a bowl, mix together the flour, sugar, salt, cinnamon and melted butter. You may have to mix it with your hands to get all the butter incorporated.
  • Spread the crumb topping over the plums evenly.
  • Place the cake on two stacked cookie sheets, to prevent the bottom from getting too brown during the long baking time. Bake for about 1 hour 15 minutes or until a tester come out clean. Cool on a rack.
  • Serve it slightly warm or at room temperature.

OLIVE OIL PLUM CAKE



Olive Oil Plum Cake image

I've always been intrigued by olive oil cakes and decided to switch out half the butter in the original recipe for this plum cake for olive oil. I spread the batter in a 10-inch tart pan and topped it with delicious pluots from the farmers' market. You can serve this as a dessert, a coffee cake, or a sweet snack.

Provided by Martha Rose Shulman

Categories     dessert

Time 1h15m

Yield Serves 8

Number Of Ingredients 12

125 grams (approximately 1 cup) whole wheat flour
90 grams (approximately 3//4 cup) all-purpose flour
10 grams (approximately 2 teaspoons) baking powder
4 grams (approximately 1/2 teaspoon) salt
60 grams (approximately 1/4 cup) unsalted butter, softened
50 grams (approximately 1/4 cup) extra virgin olive oil
100 grams (approximately 1/2 cup) sugar
110 grams (2 extra large) eggs
5 grams (1 teaspoon) vanilla extract
1 gram (1/4 teaspoon) almond extract
400 to 450 grams (approximately 1 pound) firm plums or pluots, sliced
25 grams (approximately 2 tablespoons) turbinado sugar (Sugar in the Raw)

Steps:

  • Preheat the oven to 350 degrees and butter a 9-inch springform pan or a 10-inch tart pan with a removable bottom. Line with parchment and lightly butter the parchment. Sift the flour, baking powder, and salt into a bowl.
  • Place the butter in a stand mixer and beat at medium speed until fluffy, about 1 minute. Add the olive oil and beat at medium speed for 1 minute, until the mixture is smooth. Scrape down the bowl and beater. Add the sugar and beat at medium speed for 1 minute. Beat in the eggs one at a time, scraping the bowl and beaters between each addition. Add the vanilla and almond extract and beat for 2 minutes at medium speed, until the mixture is very light.
  • Turn the speed to low and slowly add the flour. Beat just until incorporated.
  • Scrape the batter into the pan and spread it out evenly using an offset spatula. Arrange the plums on top in concentric circles, pressing them down into the batter.
  • Bake the cake for about 40 to 45 minutes, until the edges of the plums are beginning to color and a tester comes out clean when inserted into the center of the cake. Remove from the oven and immediately sprinkle with the turbinado sugar. Let the cake cool for 10 minutes on a rack before releasing the sides of the springform or tart pan. Then let it cool completely before slicing.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 8 grams, Carbohydrate 42 grams, Fat 14 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 291 milligrams, Sugar 21 grams, TransFat 0 grams

GINGERY PLUM CAKE



Gingery plum cake image

Serve this hearty fruit sponge with a dollop of something creamy- it would also work with raspberries instead of plums

Provided by Mary Cadogan

Categories     Afternoon tea

Time 1h25m

Yield Cuts into 16 squares

Number Of Ingredients 12

butter , for greasing
2 tbsp demerara sugar
500g plum
175g butter
175g dark muscovado sugar
140g golden syrup
2 eggs, beaten
200ml milk
300g self-raising flour
½ tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp mixed spice

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 23cm square cake tin with baking parchment. Butter the paper generously and sprinkle with the demerara sugar. Halve the plums and arrange in the base of the tin in 1 layer, cut-sides down.
  • For the cake, melt the butter, muscovado sugar and syrup in a large pan over a low heat, stirring until smooth. Cool for 10 mins, then stir in the eggs and milk. Sift in the flour, bicarbonate of soda and spices, then mix to a smooth batter.
  • Pour the batter into the tin, over the plums, and bake for 45-55 mins until firm to the touch. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool. Will keep in the fridge, wrapped in baking parchment and foil, for up to 5 days.

Nutrition Facts : Calories 252 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

SUGAR PLUM CAKE



Sugar Plum Cake image

My Southern grandmothers taught me to cook when I was a boy. As I grew older, I specialized in cakes, pies and pastries. I bake several of these cakes each Christmas to give as gifts.-Mark Brown, Birmingham, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16-20 servings.

Number Of Ingredients 12

2 cups sugar
2 jars (6 ounces each) strained plum baby food
3/4 cup vegetable oil
3 eggs, lightly beaten
2 cups self-rising flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 cup chopped pecans
GLAZE:
1 cup plus 2 tablespoons confectioners' sugar
1 jar (4 ounces) strained plum-apple baby food
2 tablespoons milk

Steps:

  • In a large bowl, beat the sugar, baby food, oil and eggs until well blended. Combine the flour, cinnamon and cloves; gradually beat into plum mixture until blended. Stir in pecans. , Pour into a greased and floured 10-in. tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine glaze ingredients until smooth. Drizzle over top and sides of cake.

Nutrition Facts : Calories 280 calories, Fat 13g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 156mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

VIENNESE PLUM CAKE



Viennese Plum Cake image

"This is one of my husband's all-time favorite desserts," writes Lorraine Dyda from Rancho Palos Verdes in California. "The recipe was passed on to me by his mother, who was usually pretty hesitant to share recipes, but knew how much he loved this one. The cake is moist and tender with a streusel-like topping and is also good made with blueberries."

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 9 servings.

Number Of Ingredients 14

1/2 cup butter, softened
1/2 cup plus 1 tablespoon sugar, divided
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 cups sliced fresh or frozen plums (about 1-3/4 pounds fresh)
1/4 teaspoon ground cinnamon
TOPPING:
1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup cold butter, cubed
3 tablespoons chopped walnuts, optional

Steps:

  • In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well., Transfer to a greased 9-in. square baking dish. Top with plums. Combine cinnamon and remaining sugar; sprinkle over plums., For topping, in a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in walnuts if desired. Sprinkle over top., Bake at 350° for 50-55 minutes or until topping is golden brown and plums are tender. Cool on a wire rack.

Nutrition Facts : Calories 327 calories, Fat 17g fat (10g saturated fat), Cholesterol 87mg cholesterol, Sodium 234mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

GERMAN PLUM CAKE



German Plum Cake image

This cake is actually known as Zwetschgendatschi in Bavaria, where it is most popular. Roughly translated from Bavarian to German, it would be called Pflaumenkuchen or plum cake in English. BUT Zwetschgen aren't ordinary plums, a Datschi isn't really a Kuchen, and a Kuchen is most definitely not a cake! Or at least not a tall, spongy cake -- it's flatter. Ideally, for this dessert you want the slightly tart Italian plums. If you do have to use another type of plum, be careful the variety you choose isn't too juicy.

Provided by Sackville

Categories     Breads

Time 1h5m

Yield 1 cake

Number Of Ingredients 14

1/4 lb butter
1/3 cup sugar
1/2 teaspoon vanilla
1 egg
1 tablespoon sour cream
1 pinch salt (only if you use unsalted butter)
1 teaspoon lemon, rind of
1 3/4 cups flour
1 teaspoon baking powder
2 cups plums, pitted and sliced into thin wedges
6 tablespoons butter
3/4 cup flour
1/3 cup sugar
1/2 teaspoon cinnamon

Steps:

  • In a large bowl, cream the butter, add the sugar, vanilla, egg, lemon peel, sour cream and salt (if desired).
  • Mix the flour and baking powder and add that into the mixture.
  • Grease the base of a round baking pan and spread the dough over the pan.
  • Liberally spread plums over the dough.
  • To make the optional topping, cream the butter, add flour, sugar and cinnamon.
  • Sprinkle over the plums and bake for 30-45 minutes in the middle rack at 375 F.
  • Be careful not to let the bottom burn!
  • Serve with lots of freshly-made whipped cream.
  • If you like, you may also sprinkle rum or cinnamon over the fruit before baking.

ORIGINAL PLUM TORTE



Original Plum Torte image

The Times published Marian Burros's recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. "To counter anticipated protests," Ms. Burros wrote a few years later, "the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping." It didn't help. The paper was flooded with angry letters. "The appearance of the recipe, like the torte itself, is bittersweet," wrote a reader in Tarrytown, N.Y. "Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it." We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.

Provided by Marian Burros

Categories     breakfast, brunch, easy, weekday, times classics, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 8

3/4 to 1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping

Steps:

  • Heat oven to 350 degrees.
  • Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
  • Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
  • Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 42 grams, TransFat 0 grams

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