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Amazing 9-Ingredient Fresh Plum Cake Secret

plum cake
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You will bake a moist and tender fresh plum cake topped with a delightful cinnamon streusel. This recipe captures the seasonal taste of late summer and fall fruit, offering a perfect balance of sweet plums and crunchy topping. It is an easy bake from the team at Savory Skies.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (whole or 2%)
  • 3 medium fresh plums, halved and pitted
  • For the Streusel:
  • 1/2 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. In a small bowl, whisk together the 1 1/2 cups flour, baking powder, and salt for the cake batter. Set this aside.
  3. In a separate large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. You want it well combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Mix only until just combined; do not overmix the batter.
  6. Spread the batter evenly into your prepared cake pan.
  7. Arrange the plum halves cut-side up over the batter. Press them down slightly so they sit into the batter, but do not push them all the way through.
  8. Prepare the streusel: In a medium bowl, combine the 1/2 cup flour, brown sugar, and cinnamon.
  9. Cut in the cold butter pieces using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  10. Sprinkle the streusel mixture evenly over the plums and batter.
  11. Bake for 45 to 55 minutes, or until a toothpick inserted into the center (avoiding a plum) comes out clean.
  12. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • Use ripe, firm plums for the best flavor and texture. Italian prune plums work very well for this cake.
  • If you want a richer flavor, substitute whole milk with buttermilk.
  • Chef Tariq suggests dusting the plums with a tiny pinch of nutmeg before adding the streusel.
  • This cake tastes even better the next day once the flavors have settled.

Nutrition

Find it online: https://savoryskies.com/easy-fresh-plum-cake-recipe/