Fresh Plum Cake
- September 13, 2020
- 0 / 5
The last of the summer fruit is just about leaving us…the farmers markets and grocery stores are beginning to feature all the lovely apples, pears and citrus. But, I needed one last hurrah with summer so here is a late-summer Fresh Plum Cake.
To be honest, I used Apriums, not plums. These are the same, I suppose, as Pluots, a cross between plums and apricots. In this case, the aprium is a cross between apricots and plums. That was supposed to be funny…they are really the same thing! Either way, they are delicious!
This is a light, moist coffee cake that is perfect any time of the day. It has a crunchy topping and the plums tend to caramelize if they touch the sides or the bottom of the pan, which makes them even more delicious!
For those looking for a change to the typical Rosh Hashana honey or apple cake, give this one a try. I promise you will love it!
Fresh Plum Cake
Makes: One 9-inch cake, 8-10 servings
Prep Time: 15 minutes Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
1-1/2 tsp baking powder
1/2 tsp salt
6 tbsps unsalted butter, softened, plus more for greasing the pan
1 cup sugar
1 large egg
1 tsp vanilla extract
1/2 cup milk (low fat is fine)
About 3/4 pound plums or Apriums, pitted and quartered
2 tbsps Turbinado sugar
Preheat the oven to 350°F and butter a 9-inch deep dish pie pan or spring-form pan.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be thick.)
Transfer the batter to the prepared pan and smooth with a spatula. Arrange the plums on top, skin side up, in a circular pattern so that they mostly cover the batter. Sprinkle the Turbinado sugar over the plums.
Bake for ten minutes, then reduce the heat to 325°F and bake until the cake is lightly golden and a tester comes out clean, about an hour (see Chef’s Note). Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired.
When baking at higher altitudes, increase the bake time. At 7000 feet above sea level, I added 20 minutes extra.
Cake can be stored at room temperature for several days, loosely covered.
Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.
Apriums are a hybrid between apricots and plums. If you can find them, they are a delicious alternative to the plums.
Recipe adapted from Once Upon a Chef