LATE SUMMER PLUM CAKE
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
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
EASY PLUM CAKE
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
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
QUICK AND SIMPLE PLUM CAKE
This plum cake is quite easy and quick to make if you use a food processor. It can be mixed by hand as well, it just takes a bit more time.
Provided by LenaM
Categories Desserts Pies Fruit Pie Recipes
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 10-inch springform pan.
- Sprinkle prepared plums with lemon juice in a bowl.
- Combine flour, butter, sugar, eggs, sour cream, baking powder, salt, and lemon zest in the bowl of a food processor; pulse until blended. Process on low speed until smooth. Pour batter into the prepared springform pan.
- Arrange plums, cut-side down, on the batter. They can touch or even overlap; the more plums you can fit, the better the cake. Dust with cinnamon.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 15 to 20 minutes before serving. Run a table knife around the edges to loosen. Invert carefully onto a serving plate. Dust with confectioners' sugar.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 40 g, Cholesterol 51.6 mg, Fat 9.4 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 5.4 g, Sodium 146.3 mg, Sugar 19.5 g
VIENNESE PLUM CAKE
"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
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.
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