Cream the Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This can take about 3-4 minutes of beating with an electric mixer or whisking by hand.
Add the Eggs and Vanilla: Beat the eggs in one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract for a burst of flavor.
Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the milk. Start with the flour mixture and end with the milk, mixing gently after each addition. Be careful not to overmix the batter to keep the cake light and airy.
Prepare the Plums: Cut the plums into wedges and remove the pits. If you prefer extra sweetness, you can sprinkle a little sugar over the plums, but they will also release plenty of juice naturally as they bake. Optionally, toss the plums in lemon juice for a fresh, bright flavor.
Assemble the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Arrange the plum wedges on top of the batter in a pattern or randomly, pressing them slightly into the batter.
Make the Crumble Topping (optional): For an extra touch of crunch, mix the flour, brown sugar, cinnamon, and cold butter cubes in a bowl. Use a pastry cutter or your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle this topping evenly over the plums before baking.
Bake: Place the cake in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean (though a few moist crumbs are fine).
Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar for an elegant finishing touch, if desired.
Tips for Serving and Storing:
Serving: This plum cake is perfect when served warm, but it’s also delicious at room temperature. For an extra indulgent treat, top each slice with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce or a sprinkle of cinnamon sugar can also elevate the flavors.
Storing: Keep any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze individual slices of cake. Wrap them tightly in plastic wrap and foil, and store in the freezer for up to 2 months. To serve, let the cake thaw at room temperature or warm it in the oven for a few minutes.
Variants:
Almond Plum Cake: Add a teaspoon of almond extract to the batter for a subtle nutty flavor that pairs wonderfully with the sweetness of the plums. You can also sprinkle sliced almonds over the top before baking for added texture.
Cinnamon-Spiced Plum Cake: Add 1/2 teaspoon of ground cinnamon or nutmeg to the batter to bring a warm, spiced element to the cake. The combination of cinnamon with plums is a match made in heaven.
Gluten-Free Plum Cake: Substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free. Be sure to check that your baking powder is gluten-free as well.
Plum and Berry Cake: For a twist, mix in some fresh raspberries, blueberries, or blackberries with the plums. The tartness of the berries complements the plums and creates a colorful, juicy cake.
Vegan Plum Cake: To make this cake vegan, substitute the butter with vegan butter or oil, and replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set to thicken for 5 minutes).
FAQ:
1. Can I use frozen plums for this cake? Yes, you can use frozen plums, but be sure to thaw and drain them thoroughly to avoid excess moisture in the cake batter. You might also want to toss the thawed plums in a little flour before adding them to the cake batter to prevent them from sinking.
2. Can I make this cake ahead of time? Absolutely! This cake keeps well for a few days, so you can make it a day in advance. If you want to store it for longer, freeze the cake and thaw it when needed.
3. Can I use other fruits instead of plums? Yes, you can substitute the plums with other fruits such as peaches, cherries, or apricots. Just make sure to adjust the baking time slightly depending on the fruit you choose, as some fruits release more moisture than others.
4. How do I know when the cake is done? Check the cake by inserting a toothpick or cake tester into the center. If it comes out clean or with just a few moist crumbs, the cake is done. The top should also be golden brown and slightly firm to the touch.
5. Can I make this cake in a different pan size? If you use a different pan size, be sure to adjust the baking time. A larger pan may require a shorter baking time, while a smaller pan may require a longer one. Always check for doneness by using the toothpick test.
This Fantastic Plum Cake is a perfect blend of tart, sweet, and buttery flavors that will keep you coming back for more. Its addictive nature is sure to make it a go-to dessert for all occasions, whether it’s a cozy family gathering or a special celebration. With endless variations to try and plenty of ways to serve it, this cake is sure to become a favorite in your recipe collection!
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