Fresh Plum Cake Recipe2019-08-25
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- Servings : 10
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
This information is per serving.
I just love this plum cake recipe made with fresh plums. It’s the perfect cake to make near the end of summer or in the fall when plums are at their peak.
Plums are available in abundance where I live and sometimes I just can’t think of enough ways to use them. This is perfect. It’s an easy cake recipe that’s not too sweet.
I treat both the topping and the glaze as optional. I have included them here if you want to use them, but I love the cake just as it is. For me it’s sweet enough without the brown sugar topping or the glaze. Suit yourself though.
Try baking the cake with the brown sugar topping if you think you want it sweet and leave off the icing glaze until you see how it tastes without it. Most of us are trying to cut back on added sugar these days and any little bit omitted from our diet helps.
You can use just about any fairly firm plums in this recipe. My favorites are the dark purple plums, especially what I have found out are called Italian plums (not pictured here). Use what you have available.
I hope you enjoy it.
Fresh Plum Cake
- 6 to 8 plums, skin on, halved and pitted
- 3/4 cup sugar
- 1/2 cup butter (at room temperature)
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1/4 cup cold butter
For the topping, stir together the sugar, flour and cinnamon. With a pastry blender, cut in the butter until the mixture is crumbly. Set the mixture aside.
Using an electric mixer, beat the sugar and butter together until they become fluffy and light colored. Beat in the eggs, one at a time, beating well after each addition. Add the vanilla.
In a separate bowl, sift the flour, baking powder and salt. Add the flour mixture to the butter mixture alternately with the milk. Pour the batter into a lightly buttered 9"x11" baking pan. Arrange the plums, cut side up, on top of the batter. Sprinkle with the topping.
Bake in a preheated oven at 350°F for 30 minutes and test for doneness by inserting a toothpick into the middle. If needed, bake for another few minutes and test the cake again. Cool the cake in the pan on a rack for 10 minutes before glazing or cutting it.
3/4 cup icing sugar
1 tablespoon milk
few drops of almond extract (optional)
To Make the Glaze:
Stir together the icing sugar, milk and almond extract until smooth. Drizzle the glaze over the warm cake. Run a knife around the edge of the pan and release the cake from the sides of the pan.
Makes 10 to 12 servings.
You can use any firm plums for this cake. Also try it with fresh peaches, apricots or pitted cherries. Just cut them in half and place them on the cake the same way you would the plums. I would peel the peaches first. I don’t think the fuzzy skin would add to the great taste of the cake.
Please note that the nutritional information for the cake that is in the box above is for the cake and topping only. If you add the glaze the calories and carb count will be higher.
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