Plum Cake

This cake feels like something pulled straight from a cozy afternoon memory. Soft, tender crumb, sweet baked plums tucked into every bite, and a lightly caramelized top that smells incredible as it cools. It is simple, comforting, and quietly beautiful, the kind of bake that does not need frosting or flair to win you over. Trust me, you’re going to love this one.

Why This Cake Feels So Comforting

There is something about baked fruit that makes a cake feel warm and familiar. The plums soften and turn jammy as they bake, sinking slightly into the batter and creating pockets of sweetness. And now let dive into what makes this cake such a reliable classic.

A Cake With Old World Roots

Plum cakes have been baked across Europe for generations, especially during late summer when plums are at their peak. These cakes were designed to be unfussy, made with pantry staples and fresh fruit, letting natural flavors shine without complication.

Why This Recipe Always Works

Versatile: Perfect for dessert, breakfast, or an afternoon snack.
Budget-Friendly: Uses simple ingredients you likely already have.
Quick and Easy: No fancy techniques or equipment required.
Customizable: Easy to adapt with different fruits or spices.
Crowd-Pleasing: Soft cake and sweet fruit appeal to everyone.
Make-Ahead Friendly: Even better the next day.
Great for Leftovers: Stays moist and flavorful for days.

Baker Tips You’ll Be Glad You Knew

Use ripe but firm plums so they hold their shape while baking. Let the cake cool slightly before slicing so the crumb sets properly and stays tender.

Kitchen Tools You Will Need

Mixing Bowl: For smooth, even batter.
Cake Pan: Holds the cake shape and bakes evenly.
Cooling Rack: Prevents a soggy bottom after baking.

Ingredients You Will Need For This Recipe

Each ingredient plays a quiet but important role in building flavor and texture.

1. All purpose flour: 250 g, provides structure.
2. Granulated sugar: 180 g, sweetens and balances the fruit.
3. Unsalted butter: 120 g, softened, adds richness.
4. Eggs: 3 large, gives structure and moisture.
5. Milk: 120 ml, keeps the crumb soft.
6. Baking powder: 2 teaspoons, helps the cake rise.
7. Salt: 0.5 teaspoon, enhances overall flavor.
8. Vanilla extract: 1 teaspoon, adds warmth.
9. Fresh plums: 400 g, pitted and halved, the star of the cake.
10. Powdered sugar: 1 tablespoon, for light dusting.

Ingredient Substitutions You Can Use

Plums: Swap with apricots or peaches.
Milk: Use lactose free milk if needed.
Butter: Replace with plant based butter if desired.

Ingredients Worth Highlighting

Plums: They soften and sweeten as they bake, creating jammy pockets.
Butter: Gives the cake its tender, rich crumb.

Let’s Start Baking Together

This process is calm and straightforward, perfect for a relaxed baking day.

1. Preheat Your Equipment: Preheat the oven to 180°C.
2. Combine Ingredients: Cream butter and sugar, then beat in eggs and vanilla.
3. Prepare Your Cooking Vessel: Grease and line a round cake pan.
4. Assemble the Dish: Mix dry ingredients, add to batter with milk, then fold gently.
5. Cook to Perfection: Spread batter in pan, press plums on top, and bake for 45 minutes.
6. Finishing Touches: Cool slightly and dust with powdered sugar.
7. Serve and Enjoy: Slice and serve warm or at room temperature.

Texture and Flavor Notes

The top is lightly crisp, while the inside stays soft and buttery. The plums add bursts of sweetness with a gentle tang that keeps every bite balanced. Let me tell you, it’s worth every bite.

Helpful Baking Tips

• Do not overmix the batter.
• Arrange plums evenly for balanced baking.
• Check doneness with a skewer.

What to Avoid While Baking

• Using overly soft plums.
• Overbaking, which dries the crumb.
• Skipping pan lining.

Nutrition Facts Snapshot

Servings: 8
Calories per serving: 360
Note: These are approximate values.

Preparation Time Overview

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes

Make-Ahead and Storage Tips

Bake a day ahead and store covered at room temperature. Keeps well for up to 3 days. Reheat gently if desired.

How to Serve This Cake

Serve with coffee, tea, or a light spoon of cream on the side.

Creative Ways to Use Leftovers

Toast slices lightly and serve with yogurt, or turn into a simple trifle.

Extra Tips for Best Results

Use seasonal plums for the best flavor and color.

Make It a Showstopper

Dust lightly with powdered sugar just before serving and present on a simple cake stand.

Variations to Try

• Add lemon zest to the batter.
• Sprinkle almonds on top before baking.
• Add cinnamon to the batter.
• Use mixed stone fruit.

FAQ’s

Q1: Can I use canned plums?

Fresh is best, canned may be too soft.

Q2: Can I freeze this cake?

Yes, freeze without powdered sugar.

Q3: Is this cake very sweet?

It is gently sweet and balanced.

Q4: Can I make it dairy free?

Yes, use dairy free butter and milk.

Q5: Does it stay moist?

Yes, for several days.

Q6: Can I bake it in a square pan?

Yes, adjust baking time slightly.

Q7: Can I reduce sugar?

Yes, reduce by about 20 percent.

Q8: Why did my plums sink?

That is normal and adds texture.

Q9: Can I add spices?

Yes, cinnamon works well.

Q10: Is it good for breakfast?

Absolutely.

Conclusion

This one’s a total game changer if you love simple, fruit forward baking that feels comforting and timeless. Once you try it, it quickly becomes one of those recipes you keep coming back to.

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