Old fashioned plum cake recipe

This Plum Cake recipe is one of the easiest you can try. Simply boil the dried fruits with spices in water for a few minutes, and you're almost done. The only time it takes is for it to cool down and for the baking to finish.

Christmas is the season for baking, and kids especially love homemade treats. I’m always excited to bake more often during this time. I made this cake, and we all enjoyed the wonderful aroma and texture.

What You Need to Make plum cake

 

This plum cake recipe uses ingredients that are easy to find. You’ll need:

• 150g sugar
• 113g unsalted butter, at room temperature
• 2 large eggs
• 180g all-purpose flour

 

• 1 teaspoon baking powder
• 1 pinch salt
• 1 pound plums pitted and quartered (4 to 6 plums)
• 1 tablespoon cinnamon sugar

 

This cake is ridiculously simple, but you won’t be disappointed by the final product! Here is how you make them.

 

Plum Cake Recipe Step by Step

Set the oven to 350°F and lightly grease a 9-inch springform pan with a cooking spray or line it with parchment paper. In a medium bowl, mix the dry ingredients: flour, baking powder, cinnamon, and salt.

In a separate large bowl, or using a stand mixer with the paddle attachment, beat the butter and sugar together on medium speed for about 3 minutes until the mixture becomes light and fluffy. 

Add the eggs and vanilla extract, beating until fully combined. Be sure to scrape down the sides of the bowl as needed. On low speed, slowly add the flour mixture to the wet ingredients.

Transfer the batter to the prepared pan, smoothing the top with a spatula.

Place the plum  and sprinkle with 1 tablespoon of sugar if desired. Bake for about 55 minutes or until the top turns golden brown and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes.

Carefully run a knife around the pan's edge before releasing the spring and removing the outer ring. Allow the cake to cool completely before transferring it to a serving plate or slicing.

Pro Tips For Making This Recipe

If the toothpick inserted into the center of the cake after 55 minutes of baking doesn’t come out clean, extend the baking time by a few more minutes.

No springform pan on hand? You can easily use a 9-inch round cake pan instead. Inverting the cake might disturb the fruit and sugary top, so it’s best to serve it directly from the pan.

Feel free to make substitutions: swap plums for other stone fruits like peaches, apricots, nectarines, or cherries.