I have a serious weakness for cakes- especially the ones with soft, moist crumbs and just the right amount of sweetness. But no matter how good the cake is, more than one slice is enough to mess up my diet. Of course, I could skip it or settle for just that slice- but these days, I prefer to enjoy life by cooking foods that fit my sugar limits instead! So, here I am today with a delicious plum cake recipe that requires zero frosting- cause the plums do all the sweet work for you.
What’s so special about plums that makes them perfect for a cake?
I have found plums to be better for baking than most other fruits. Why? Well, it’s the tartness and natural juiciness that balance the flavor just right! While apples can make cakes dense and berries may sometimes throw off the moisture balance, plums actually hit the sweet spot- juicy, slightly tangy, and never too overpowering. And when those fresh plums get baked, they melt into gooey little jammy pockets that burst with flavor in every bite!
Wanna go for seconds? Go ahead! With no frosting or syrup needed, plum cakes are so light and healthy that you can dig in for seconds(or thirds!) without feeling guilty.
Why You’ll Love This Plum Cake Recipe
- Soft, moist and tender crumbs.
- Juicy plums make it a refreshing summer treat.
- Rich and buttery homemade goodness.
- Simple ingredients and clear steps- perfect for beginners.
- Flavors get even richer the next day!
How To Choose The Best Plums For This Cake?
Planning to bake this tasty plum cake recently? Here are some things to look out for when you pick the best plums for this recipe:
Aroma
Plums with a sweet, fruity smell are usually ripe and perfect for adding flavor to your cake.
Texture
Look for plums that have smooth skin with few or no cuts and wrinkles. This will ensure the plums are fresh and will bake nicely without making the cake soggy.
Weight
Heavier plum means more juice inside! Choose weighty plums to make your cake rich and flavorful.
Color
Go for deeper colored plums- dark purple, red or golden yellow. Deep colored plums tend to be sweeter and more flavorful. Avoid pale or greenish ones as they are probably unripe and not suitable for this recipe.
Stem
You can tell the freshness of plums by their stem ends. A green or healthy brown indicates the plum is fresh, while a dry or shriveled stem means it’s past its prime and less juicy.
Must-Try Plum Cake Variations: Sweet & Savory Twists
Want to level up your plum cake? Here are some tasty variations that might make you forget the original!
Caramel Drip
Craving a sweeter kick to your plum cake? Drizzle warm caramel sauce over the top and sprinkle sea salt for a melt-in-your-mouth finish.
Pistachio Crust
Add a nutty and buttery crunch to every bite with a handful of pistachios. Press them on top before baking for an elegant and crunchy finish.
Zesty Rose!
Add a refreshing vibe to the batter with lemon zest. Need it to turn into a perfect date night cake? Arrange the plum slices into a beautiful rose pattern before baking and enjoy a romantic treat!
Glazed Delight
Want that shiny, bakery-style finish to your plum cake? Brush a warm apricot glaze over your plum cake and enjoy a glossy, fruity dessert that’s just irresistible.
Ginger Candy
For a perfect balance of sweet and spicy, add candied ginger to your plum cake. Its chewy texture and warm ginger kick bring a whole new fun vibe to every bite!
Tips For Making The Best Plum Cake
Want to be fully prepared before baking this cake? Here are some handy tips to get you started:
- Plums sinking to the bottom? Toss the slices lightly in flour before adding them to the batter!
- Cut the plums into uniform pieces so that they bake evenly and blend perfectly in the cake.
- Mix the ingredients until just combined to keep the cake light and fluffy.
- Allow the cake to cool completely before slicing to prevent it from crumbling.
- Be careful not to overload the cake with plums- too many may make the cake soggy instead of light and flavorful.
Plum Cake Recipe
Ingredients
For Wet Ingredients
- ½ cup / 115 g Unsalted Butter (room temperature)
- 1 & ¼ cups / 250 g and 1/4 cup Granulated Sugar
- 2 large Eggs
- 2 tsp / 10 ml Vanilla Essence
- ½ cup / 120 ml Whole Milk
For Dry Ingredients
- 2 cups / 250 g All-Purpose Flour
- 2 tsp / 8 g Baking Powder
- ½ tsp / 1 g Ground Cinnamon
- ¼ tsp / 0.5 g Nutmeg
- 1 pound / 450 g Plums (4-5 plums)
Instructions
Preheat The Oven and Prepare The Pan
- Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
- Grab an 8-inch round springform pan and grease it with butter or line it with parchment paper. Set the pan aside.
Prepare The Plums
- Cut each plum in half and remove the pits.
- Slice each half into thin wedges and set them aside for later use.
Prepare The Dry and Wet Ingredients
- In a medium mixing bowl, whisk together all-purpose flour, baking powder, ground cinnamon, and nutmeg.
- Grab a large mixing bowl and add butter and sugar.
- Beat the butter and sugar using a hand mixer or stand mixer on medium speed for about 2-3 minutes or until it’s light and fluffy.
- Add the eggs one at a time and stir in the vanilla essence.
- Beat the mixture until all the ingredients are well combined.
Alternate Adding Milk and Dry Mix
- Gradually add the dry flour mixture into the wet ingredients in two parts, mixing with a spatula. Add milk in between each addition of the flour mixture.
- Scrape down the sides of the bowl and give it another quick mix.
Assemble The Cake
- Transfer the batter to the prepared baking pan and smooth the top with a spatula.
- Arrange the sliced plums skin side up on top of the batter. (Sprinkle a bit of cinnamon and sugar over the plums for a caramelized top.)
Bake, Cool, and Serve
- Bake the cake in the preheated oven for about 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, let the plum cake cool in the pan for about 10 minutes.
- Run a butter knife along the edge of the cake to loosen it from the pan. Place a plate over it and gently flip to release the cake.
- Turn the cake right side up and serve the slightly warm, delicious cake slices with black coffee or a scoop of vanilla ice cream.
Notes
- You can use an 8- or 9-inch springform cake pan to make this cake.
- You can add more plums between the cake batter to get a more intense flavor.
- If you want, you can add dry fruits as per your choice.
Plum cake is perfect for anyone looking for a delicious dessert with less sugar. Fresh, fruity and naturally moist, this cake doesn’t require any extra syrup or artificial sweeteners to shine!
I love how the plum cake lets me experiment by adding flavors, spices, and toppings to make it more wholesome. Just the other day, I tried adding a touch of orange zest and it made the cake completely different, yet still delicious! It’s actually the softness of the cake that lets you easily mix in new flavors and blend them perfectly.
Whether you are a new baker, a fruit lover, or a dessert enthusiast looking to try a fresh variation, the plum cake can definitely give you a deliciously satisfying experience.
Recipe FAQs
How Do I Store Leftover Plum Cake?
You can store the leftover plum cake in an airtight container at room temperature for up to 2 days or refrigerate it for 4-5 days.
What Can I Use Instead Of Eggs To Make This Recipe?
You can use yogurt or applesauce instead of eggs for a moist plum cake.
Why Is My Cake Soggy In The Middle?
Your cake may turn out soggy if you have added too many fruits or didn’t bake it long enough. Use fewer plum slices and test doneness with a skewer.
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