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Plum Cake

Plum Cake

It's best to use Italian prune plums (small, oval-shaped, with a dusty blue-gray skin), but any variety will work — it'll still be delicious. The plums' initially greenish flesh takes on a stunning ruby-red color once the cake is baked. The quantity of plums is based on a 22 cm (9-inch) pan; if your pan is larger or smaller, adjust the number of plums accordingly.

Ingredients:

  • 100 g butter
  • 150 g sugar + 2 tbsp for topping
  • 200 g flour
  • 2 eggs
  • 1 tsp baking powder (or 1/2 tsp baking soda, neutralized)
  • 1 tsp cinnamon (level)
  • 300 g plums (12 pieces)
Ingredients

How to cook plum cake

Cream the softened butter with the sugar.

Cream the softened butter with

Add the eggs and mix to combine.

Add the eggs and mix to combine.

Add the flour and baking powder (or baking soda) and mix together. The dough will be thick.

Add the flour and baking powder

Transfer the dough to the pan (I used a 22 cm pan) and spread it out evenly with a spoon. Refrigerate for 10–15 minutes.

Transfer the dough to the pan

Cut the plums in half and remove the pits.

Cut the plums in half and

Mix 2 tbsp of sugar with the cinnamon.

Mix 2 tbsp of sugar with the

Arrange the plums on top of the dough in concentric circles, cut side up — there's no need to press them in.

Arrange the plums on top of the

Sprinkle the plums with the cinnamon sugar. Bake in an oven preheated to 180°C (350°F) for about 40 minutes. Test for doneness with a toothpick.

Sprinkle the plums with the

Let the finished cake cool completely.

Let the finished cake cool

Here's what the plum cake looks like when sliced.

Plum Cake
Author of the recipe: Elena Kam
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