Plum cake

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Plum cake

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Plum cake

Byadmin

This EASY Plum cake The recipe is moist, delicious and easy to customize with a variety of fruits so you can enjoy it all year round.

Looking for more dessert recipes? Try our Tres Leches or Panna Cotta cake.


There are so many ways to enjoy Plum Cake, including hot with ice cream, cold with whipped cream on top or even next to morning tea or coffee. Feel free to duplicate the recipe to feed a crowd with a 9 × 13 frying pan and customize it to use pears, peaches, blackberries, cranberries or cherries, depending on the season. This cake is a delight to the crowd and loved by all.

How to make a plum pie:

Beat the dry ingredients: flour, baking powder, cinnamon, nutmeg, ginger, cloves and salt.

Cream together butter and ¾ cup of sugar in another bowl or mix for several minutes, until pale and fluffy. Add the egg, vanilla and almond extract and mix until combined.

Combine: Add half of the flour mixture, then half the milk and beat on low speed until smooth. Add the remaining milk and then the remaining flour.

Smooth batter in a uniform layer in a greased skillet. Arrange the plums on top, with the skin facing up, in a circular fashion.

Ace for 50-70 minutes (depending on how juicy the fruit is), until golden on top and a stick inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes. Pass a knife over the edges of the pan and remove the edge of the spring. Cool completely before slicing and serving.

Serve warm or cold plum pie, with vanilla ice cream or whipped cream or with a cup of coffee or tea. Store at room temperature or in the refrigerator for 2-3 days.

Freezing instructions:

To freeze: Allow the cake to cool completely and wrap it in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw overnight at the counter before serving.

Recipe variations:

  • Different fruit: Use pears, peaches, nectarines, apricots, blackberries, blueberries, cherries or a combination.
  • Milk: Soy, almond, or sugar-free coconut milk would also work.
  • Gluten free: Substitute gluten-free flour.
  • Dairy free: Substitute coconut butter and soy, almond or coconut milk.
  • 9 × 13 Pan: Double recipe to fit in a 9 × 13 pan.

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Recipe

  • Preheat the oven to 350 ° F. Grease an 8- or 9-inch spring-shaped skillet (or bake on a 9-inch-deep plate or round or square skillet and cut and serve from the skillet).

  • In a large bowl, beat the flour, baking powder, cinnamon, nutmeg, ginger, cloves and salt.

  • In another bowl or mix, add butter and sugar and mix for several minutes, until pale and fluffy. Add the egg, vanilla and almond extract and mix until combined.

  • Add half of the flour mixture, then half the milk and beat on low speed until smooth. Add the remaining milk and then the remaining flour.

  • Smooth the dough into a uniform layer in the pan. Arrange the plums on top, with the skin facing up, in a circular fashion.

  • Bake for 50-70 minutes (depending on how juicy the fruit is), until golden on top and a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 10 minutes. Pass a knife over the edges of the pan and remove the edge of the spring. Allow to cool completely before slicing and serving.

  • Serve the pie warm or cold, with vanilla ice cream or whipped cream or with a cup of coffee or tea.

  • Store at room temperature or in the refrigerator for 2-3 days.

Freezing instructions: Allow the cake to cool completely and wrap it in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw overnight at the counter before serving.
Plums: Any type of plum should work and you can use fresh or frozen (if it is frozen, defrost it first and drain the excess liquid). Choose plums that are only ripe (not too ripe). In one fell swoop you could use whole purple plums canned, drained, cut in half and pitless.
Variations:

  • Different fruit: Use pears, peaches, blackberries, blueberries, cherries or a combination.
  • Milk: Sugar-free soy, almond or coconut milk would also work.
  • Gluten free: Substitute gluten-free flour
  • Dairy free: Substitute coconut butter and soy, almond or coconut milk.
  • 9 × 13 Pan: Double recipe to fit in a 9 × 13 pan.

Calories: 270kcalCarbohydrates: 40gProtein: 4gFats: 11gSaturated fat: 7gPolyunsaturated fat: 1gMonounsaturated fat: 3gTrans Fat: 1gCholesterol: 46mgSodium: 234mgPotassium: 200mgFiber: 1gSugar: 22gVitamin A: 530IUVitamin C: 5mgFootball: 59mgIron: 1mg

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Adapted recipe from NYT New Age Plum Torte

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