Description
This delightful Plum Cake combines a moist, tender crumb with the sweet and slightly tart flavor of fresh plums, topped with a crunchy brown sugar crust. Perfect for a comforting dessert or a special tea-time treat, it bakes to golden perfection with warm spices like cinnamon and nutmeg enhancing every bite.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup plain Greek yogurt
Fruit & Topping
- 4-5 fresh plums, pitted and sliced (about 2 cups)
- 2 tbsp brown sugar (for topping)
Instructions
- Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, approximately 2 to 3 minutes.
- Add Eggs and Flavorings: Add eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in vanilla extract and plain Greek yogurt until the batter is smooth and uniform.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Take care not to overmix to keep the cake tender.
- Assemble and Top: Pour the batter into the prepared pan and smooth the surface with a spatula. Arrange the sliced plums in a circular overlapping pattern on top of the batter. Sprinkle brown sugar evenly over the plums to create a caramelized topping.
- Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Serve warm or at room temperature for the best flavor and texture.
Notes
- Use ripe but firm plums to ensure they hold their shape during baking.
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt.
- You can sprinkle a little cinnamon sugar on top along with the brown sugar for extra spice.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake pairs wonderfully with a dollop of whipped cream or vanilla ice cream.
