Plum Cake
A delicious seasonal plum cake with warm spices, perfect for autumn baking.
Equipment
- 8 or 9 inch springform pan
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
Wet Ingredients
- 1/2 cup butter room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup milk
- 1 pound plums pitted and cut into 8 slices
Instructions
- Preheat oven to 350°F. Grease an 8 or 9 inch springform pan.
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- In another bowl, or stand mixer, add butter and sugar and mix for several minutes, until pale and fluffy. Add the egg, vanilla and almond extract and mix until combined.
- Add half the flour mixture, then half the milk and beat on low speed until smooth. Add remaining milk, then remaining flour.
- Smooth batter into an even layer in the pan. Arrange the plums on top, skin side up, in a circular pattern.
- Bake for 50-70 minutes (depending on how juicy the fruit is), until golden on top and a toothpick inserted into the center of the cake comes out clean.
- Allow to cool in the pan for 10 minutes. Run a knife around the edges of the pan, then remove the springform edge. Allow to cool completely before slicing and serving.
Notes
Store at room temperature or in the refrigerator for 2-3 days.
Nutrition
Calories: 270kcalCarbohydrates: 40gProtein: 4gFat: 11gSaturated Fat: 7gCholesterol: 46mgSodium: 234mgPotassium: 200mgFiber: 1gSugar: 22gVitamin A: 530IUVitamin C: 5mgCalcium: 59mgIron: 1mg
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