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Plum Cake

A table full of cakes made with stone fruit Plum, Apricot, Peach

Does your eye go straight down to that brilliant Plum Cake in the photo!  We made it last year in Bake Club.  We wanted to take advantage of all the fresh plums that were available, so we used two different types of plums on top.

You can choose to use any fruit you like, stone fruit in Summer, berries or apples in Autumn, or what about rhubarb for winter. This cake has two varieties of plums one with red flesh and one with yellow.  Delicious!

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A moist plum cake, using 2 types of plum.
Plum cake
A table full of cakes made with stone fruit Plum, Apricot, Peach

Plum cake

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becs-table.com.au
Take advantage of the most amazing stone fruit that is available right now. Here's a recipe for a delicious Plum Cake.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Difficulty Easy
Course Cake
Cuisine British
Servings 1 cake
Method Thermomix and Conventional

Equipment

  • Thermomix or Stand Mixer

Ingredients
  

  • 190 g plain flour
  • 1-1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp ground cardamom
  • 125 g Unsalted butter
  • 215 g sugar Hold back 2 tablespoons for sprinkling later.
  • 3 large eggs
  • 1 tsp vanilla
  • 30 g sour cream
  • 3 plums pitted and sliced

Instructions
 

Conventional Method

  • Preheat the oven to 180°c 160°c fan, and grease a 9-inch springform cake pan.
  • Sift or whisk together the flour, baking powder, cinnamon, salt, and cardamom in a large mixing bowl
  • With an electric or stand mixer, cream the butter and the larger amount of sugar together, beating until it’s light and fluffy, about 3 minutes. Depending on how cold your butter was.
  • Add the egg, vanilla and sour cream to the bowl, mixing until just combined. Gradually add the flour mixture to the butter mixture and mix until smooth and creamy.
  • Transfer cake batter to prepared tin. Top with sliced plums and sprinkle 2 tablespoons sugar over the cake top. Bake for 40 – 50 minutes, or until a tester inserted in the middle comes out clean.
  • Remove the cake from the oven, run a sharp knife around the edges of the cake while it’s still hot to loosen it from the pan, so it doesn’t crack while its cooling and shrinking back.
  • Let the cake cool completely in the tin before turning out.

Thermomix Method

  • Preheat the oven to 180°c 160°c fan, and grease a 9-inch springform cake pan.
  • Weigh the flour, baking powder, cinnamon, salt, and cardamom into the TM bowl and with the MC in place set to speed 6/3 seconds and set aside
  • Weigh the butter and the larger amount of sugar into the TM Bowl and beat on speed 6/20 seconds. Add the butterfly and set to speed 4/10 seconds.
  • Weigh the egg, vanilla and sour cream into the TM bowl, and mix on speed 3.5/10 second mixing until just combined.
  • Turn the blades back on to speed 2.5 and gradually add back the flour mixture through the hole in the lid and mix until smooth and creamy around 5 seconds, scrape down the sides of the bowl and mix again for another 5 seconds on speed 3.
  • Transfer cake batter to prepared tin. Top with sliced plums and sprinkle 2 tablespoons sugar over the cake top. Bake for 40 – 50 minutes, or until a tester inserted in the middle comes out clean.
  • Remove the cake from the oven, run a sharp knife around the edges of the cake while it’s still hot to loosen it from the pan, so it doesn’t crack while its cooling and shrinking back.
  • Let the cake cool completely in the tin before turning out.

Notes

You can swap the plums to any type of stone fruit you wish.

Want to know more?

Here’s another recipe that we loved Peach Hummingbird Cake

4 Comments

  1. Love plums and cardamom thinking of this as dessert after chicken curry unless you have another gem that might be better

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