Print

1 Amazing Plum Cake Recipe: Pure Moist Joy

plum cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is a simple, moist cake featuring fresh plums and a hint of cinnamon, topped with a sweet, crunchy crumb. It is perfect for late summer and early fall when plums are plentiful. You will enjoy the balance between the tart fruit and the buttery topping.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk or plain yogurt
  • 3 cups fresh plums, pitted and halved or quartered
  • For the Crumb Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon. Set aside.
  3. In a large bowl, cream the softened butter and 1 cup of granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Alternate adding the dry ingredients and the buttermilk/yogurt to the wet ingredients, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
  6. Pour the batter into the prepared cake pan and spread evenly.
  7. Arrange the plum halves or quarters cut-side down over the batter.
  8. Prepare the topping: In a small bowl, combine the 1/2 cup flour, brown sugar, and 1/4 teaspoon cinnamon for the topping. Cut in the 3 tablespoons of cold butter using your fingers or a pastry blender until coarse crumbs form.
  9. Sprinkle the crumb topping evenly over the plums.
  10. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Notes

  • If you do not have buttermilk, mix 1/2 cup of milk with 1/2 teaspoon of white vinegar and let it sit for 5 minutes.
  • Use firm, ripe plums for the best texture; overly soft plums will release too much juice.
  • For an extra touch, dust the cooled cake lightly with powdered sugar before serving.

Nutrition

Find it online: https://whiskdaily.com/easy-moist-plum-cake-with-cinnamon-crumb-2/