Plum Cake
basic plum cake
Adapted from: https://preppykitchen.com/plum-cake/
Ingredients
- 1½ cups all-purpose flour (180g)
- 1½ teaspoons baking powder
- ½ teaspoon ground cinnamon (I prefer less, and also add a little cardamom)
- ½ teaspoon salt
- ½ cup unsalted butter softened (113g)
- ¾ cup granulated sugar (plus more for sprinkling (150g)
- zest of 1 lemon
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk (room temperature (120ml)
- 1 pound plums (pitted and quartered (4 to 6 plums)
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-inch springform baking with baking spray.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, lemon zest and sugar on medium speed until pale and fluffy, about 3 minutes.
- Add the eggs and vanilla and beat until very well combined. Scrape down the bowl.
- With the mixer on low, gradually add the flour mixture in 3 parts, alternating with the milk between each addition of flour. Scrape down the bowl and mix one more time.
- Transfer the batter to the prepared baking pan and smooth the batter with a spatula.
- Arrange the plum slices skin side up on top of the batter. Sprinkle generously with more sugar, if desired.
- Bake for 55 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Run a knife around the edge of the pan before releasing the spring, and remove the outer ring.
- Let the cake cool completely before transferring to a serving plate or slicing.