Plum Cake
Celebrate the changing seasons with this perfectly sweetened Plum Cake. Filled with fresh, juicy plums, ground cinnamon and zested lemon this single layer cake is both simple and impressive.
Equipment
- 9-inch springform pan
Ingredients
- 1 cup all-purpose flour unbleached
- 1 tsp baking powder
- 1/4 tsp sea salt fine
- 1/2 tsp ground cinnamon
- 8 Tbsp unsalted butter room temperature
- 3/4 cup dark brown sugar packed
- 2 large eggs room temperature
- 1 tsp lemon zest freshly grated
- 1 tsp vanilla extract pure
- 4 - 5 plums pitted and halved
- powdered sugar (optional garnish)
Instructions
- Preheat oven to 350 degrees. Grease and flour the bottom and sides of a 9-inch springform pan then set aside.
- In a large bowl, sift together flour, baking powder, salt and cinnamon. Set aside.
- In a separate bowl, beat softened butter and sugar with an electric mixer until pale and thickened - approximately 5 minutes.
- Add eggs one at a time, beating after each addition until combined.
- Add lemon zest and vanilla then mix until incorporated, scraping down the sides of the bowl with a spatula as needed.
- Reduce mixer speed to low. Gradually add dry ingredients to wet then beat on low speed until just combined, taking care not to overmix.
- Pour batter into the greased springform pan, smoothing and leveling the top with a rubber spatula when complete.
- Arrange plum halves skin-side-up in springform pan, pressing gently until they are nestled into the batter.
- Bake for 45 to 50 minutes or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
- Place pan on a wire rack and let cake to cool for 30 minutes before releasing the springform ring then allowing the cake to cool completely.
- If desired, dust cake with powdered sugar then slice and serve.
- Store leftovers in an airtight container at room temperature up to 3 days.