This plum cake is delicious. It is a very soft and fluffy, with lots of small air bubbles. The cake itself has a neutral flavor, which is at the same time refreshing, and with a sweet taste that is light, sort of like the sweetness of fruit in general.
Natural plums are by themselves a bit acid, but when baked in the oven, they give off a lot of juice and natural sugars, which then become part of the cake, and caramelize in the mixture, gathering mostly at the base and on top of the cake. This, for me, is the best part, the fact that it this sort of caramel-like mix forms there.
This cake feels very natural and wholesome, it is rich and really good. It is very juicy and has a lot of flavor. Now, as with all recipes that call for fresh fruit, this cake has to be eaten quickly. It will not stand a long time, and has to be eaten within a few days of baking.
Also, it has to be stored carefully. The first day it can stay out of the refrigerator, at room temperature, but covered with a cloth or aluminum foil, and only if the room temperature is not too high. If you live in a place where it is very hot, the best thing to do is to put the cake in the refrigerator the same day you cook it, after eating as much as you want of course. If it is not too hot, you can leave it out the first night, and after that put it in the refrigerator.
The touch of cinnamon and nutmeg we put in this cake makes it have more flavor, and makes it much more interesting. also, the plum is very soft on top, and gives several different textures to one piece of cake, which we love.
If you like this recipe you will love the our peach cobbler, so go check it out!
- 1 C (4.60 oz) (130 gr) all purpouse flour
- 1 tsp (0.18 oz) (5 gr) baking powder
- 1/4 tsp (0.04 oz) (1.2 gr) salt
- 1/4 tsp powder cinnamon
- 1 pinch powder nutmeg
- 1/2 C (3.95 oz) (112 gr) unsalted butter at room temperature
- 3/4 C (5.30 oz) (150 gr) white sugar
- 2 eggs
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 12 plums, purple or red, natural
- 2 tbsp (1 oz) (30 gr) white sugar, for topping
- Preheat the oven to 356º F (180° C). Grease and line a round baking pan of approximately 9 inches (23 cm) in diameter with parchment paper.
- For the plums, you can either leave the skin on or remove it. Cut them in half, remove the pit and then cut them into thick slices or leave them in halves, as you prefer.
- In a medium bowl, sift the flour with the baking powder, salt, cinnamon powder and nutmeg powder.
- Add the butter with the sugar in a large bowl and cream together with an electric mixer or hand whisk for 2-3 minutes until light and fluffy.
- Add the eggs one at a time, beating for 30 seconds after each addition. Beat in the vanilla extract.
- Add the flour mixture in 2 additions, beating after each one. Beat for 1 more minute until smooth and homogeneous.
- Pour the mixture into the pan and spread it with a rubber spatula to make it uniform. Top with the plums, arranging them skin side up. Sprinkle the cake with the 2 tablespoons of sugar, trying to cover all the plums.
- Bake at 356º F (180° C) for about 1 hour until a wooden toothpick comes out clean when inserted.
- Once the cake is ready, take it out of the oven, let it rest for 10 minutes inside the pan and then turn it out and place it on a rack to cool for at least another 10 minutes.