This simple fresh-fruit cake uses sliced plums on a lightly spiced butter cake. Peaches, nectarines, or apricots can also work, although juiciness and baking time may vary. Recipe author: Casey of A Spicy Perspective.
Fresh Plum Cake
Yield: 12 servings
Pan: 8- or 9-inch springform pan
Oven: 350°F
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 teaspoon pumpkin pie spice, divided
- 1 cup unsalted butter, at room temperature
- 1 cup sugar, plus 1 tablespoon for topping
- 2 extra-large eggs, or 2 large eggs plus 1 egg white
- 6–8 plums
Directions
- Preheat the oven to 350°F. Place parchment paper over the bottom disk of an 8- or 9-inch springform pan. Fasten the ring around the disk with the parchment secured between the pieces, trim the excess, and grease the sides.
- Whisk together the flour, baking powder, salt, and 1/2 teaspoon of the pumpkin pie spice.
- In an electric mixer, cream 1 cup sugar with the butter. Add the eggs one at a time. Slowly add the flour mixture, scrape the bowl, and mix again.
- Spread the batter evenly in the prepared pan.
- Cut the plums into eighths and remove the pits. Arrange the slices closely over the batter.
- Sprinkle the remaining 1 tablespoon sugar and 1/4 teaspoon pumpkin pie spice over the fruit.
- Bake for 45–55 minutes, checking near the early end of the range. A toothpick inserted into the cake portion should come out clean. Avoid overbaking.
- Cool for 15 minutes in the pan, then remove the ring and cool for about 10 minutes more before serving.
Choosing Plums for the Cake
Use ripe, sound plums that are flavorful but still firm enough to slice. Very juicy fruit can add moisture and may require additional baking time. Different cultivars bring different color, acidity, and texture to the finished cake.
For more ways to route a home harvest, see harvesting and using plums. Browse plum trees for future fresh-fruit baking.