Each summer time, our neighbor provides us luggage of natural plums when their plum timber fruit. The most effective methods to make use of up these plums is to show them right into a Plum Cake (すもものケーキ). My household seems to be ahead to this cake, particularly when plums and different stone fruits and berries are in season.
This cake is a scrumptious method to finish the day. But, it’s additionally beautiful sufficient to grace any big day or a last-minute brunch celebration. Serve it plain, or topped with vanilla ice cream or crème fraîche.
Why I Love This Recipe
- So easy and so good! Simply combine every thing in a single bowl, put the fruits on prime, and pop within the oven. That’s it.
- Straightforward to recollect. The metric measurements within the recipe are simple, and also you’ll have it memorized very quickly.
- Tremendous versatile. an use all types of summer time fruits Strive it with different juicy summer time fruits like figs, blueberries, peaches, nectarines, or no matter’s in season!
Substances for the Fundamental Cake Batter
As I discussed earlier, this cake batter is tremendous simple to recollect. I normally make desserts utilizing metric measurements and a kitchen scale. The cup measurements are listed on the recipe card, however I discover them a bit more durable to recollect than the straightforward metric model.
For a 7-inch (18 cm) spherical pan or 6-inch (15 cm) sq. pan:
- 100 g unsalted butter
- 100 g sugar
- 100 g eggs (2 giant eggs)
- 100 g all-purpose flour
- 1 tsp baking powder
- pinch kosher salt
- 1 tsp almond or vanilla extract
For a 9-inch (23 cm) spherical pan or 8-inch (20 cm) sq. pan:
- 150 g unsalted butter
- 150 g sugar
- 150 g eggs (3 giant eggs)
- 150 g all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 1/2 tsp almond or vanilla extract
Plus, your favourite juicy summer time fruits to cowl the cake batter.
Make the Greatest Plum Cake
- Earlier than you begin: Preheat the oven to 350ºF (180ºC) and convey the butter and eggs to room temperature.
- Make the batter: Cream the butter and sugar in a bowl. Add eggs one after the other and add almond/vanilla extract. Add dry components and blend to mix.
- Put together the cake pan: Unfold the cake batter right into a spring-form pan. Place the plum halves pores and skin aspect up on prime of the batter. Sprinkle floor cinnamon and sugar (crystal or turbinado sugar).
- Bake the cake: Bake in a preheated 350ºF (180ºC) oven for 40–50 minutes.
- Get pleasure from! Let cool barely and take away the cake pan. Benefit from the cake with a cup of tea (Sizzling Cinnamon Spice is my favourite to go together with this cake).
Nami’s Recipe Suggestions
- Use a 9-inch springform pan – The cake bakes superbly in it, however in the event you don’t personal one, you’ll be able to line an everyday 9-inch cake pan with parchment paper, and the cake ought to come out properly. I additionally line parchment paper in an 8-inch sq. cake pan to bake this cake, and it comes out properly.
- Use all objective flour or cake flour – I’ve tried this recipe with each all-purpose flour and cake flour, and so they come out equally properly. I haven’t tried combining almond flour (two thirds) and wheat flour (one thirds), however I feel that can work too. I’ve heard from readers that 1 to 1 gluten-free flour works properly.
- Use almond or vanilla extract – My household loves almond extract on this recipe (it’s our secret ingredient in making waffles!), however be at liberty to make use of vanilla if that’s what you’ve got readily available.
- Non-obligatory floor cinnamon – I really like sprinkling floor cinnamon for an additional little bit of taste. Heat spices like cinnamon and cardamom complement the fruit very properly.
- Glowing sugar crystal or turbinado sugar: I extremely advocate sprinkling crystal or turbinado sugar on prime of the cake. It provides somewhat sparkle on prime of the cake in addition to a light-weight crackly crust. When you don’t have the sort of sugar, you’ll be able to merely use common granulated sugar. In case your plums are barely bitter, I discover the sugar topping mandatory and will need to improve the quantity a tiny bit.
Variations and Customizations
Through the years, I’ve made completely different variations of this plum cake that we name it “summer time fruit cake” recipe in our home. With numerous fruits and primary cake batter recipe, you get to take pleasure in many variations.
Fruits: Figs, peaches, blueberies, nectarines, apricots, pluots
Cake Butter: Lemon zest, almond slices, floor cardamom, floor cinnamon, vanilla extract, crystalized ginger
Fig Cake
Nami’s Suggestions: Slice 8–10 contemporary figs vertically in half and place them lower aspect up.
Peach Cake
Nami’s Suggestions: Slice 2 contemporary peaches into 8-12 wedges, coat them with lemon juice to forestall them from turning brown, and fan them out on the cake batter.
Blueberry Cake
Nami’s Suggestions: Mix 2 cups (300 g) of contemporary blueberries with 1 tsp flour and lemon juice in a bowl. Spoon the berry combination over the batter. When you use frozen blueberries, use them frozen. The flour coating is to forestall the blueberries from sinking to the underside of the cake.
Apricot Cake
Nami’s Suggestions: Slice 10-12 contemporary apricots vertically in half or quarters and place them pores and skin aspect up.Slice 10–12 contemporary apricots in half or quarters, and place them pores and skin aspect up so the lower aspect touches the batter. This helps the fruit keep juicy whereas giving the cake a ravishing, golden prime.
What different variations have you ever tried earlier than? Please share within the remark under!
Storage and Reheating Suggestions
To Retailer: Hold the leftover cake, coated, at room temperature for as much as 2 days, or refrigerate for as much as 5 days (I normally use a cake stand with a dome lid).
To Freeze: Let the cake cool utterly. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer bag. It can maintain properly for as much as 3 months.
To Reheat: Earlier than serving, thaw the cake in a single day at room temperature, or heat it in a 350ºF (180ºC) oven for five–10 minutes.
Stop your display screen from going darkish
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Earlier than You Begin: This recipe is for my 9-inch (23 cm) spherical pan or 8-inch (20 cm) sq. pan. For a smaller pan, see the measurement within the weblog publish.
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Collect all of the components. Preheat the oven to 350°F (180ºC) and set the oven rack within the center place. I extremely encourage you to weigh your components utilizing a kitchen scale for this recipe. Click on on the “Metric” button on the prime of the recipe to transform the ingredient measurements to metric. When you‘re utilizing a cup measurement, please observe the “fluff and sprinkle“ methodology: Fluff your flour with a spoon, sprinkle the flour into your measuring cup, and stage it off. In any other case, chances are you’ll scoop extra flour than you want.
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Crack 3 giant eggs (50 g every w/o shell) in a small bowl (to keep away from by chance including a damaged egg shell into the batter). In one other medium bowl, whisk collectively 1¼ cups all-purpose flour (plain flour), 1½ tsp baking powder, and 1 tsp Diamond Crystal kosher salt.
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Slice 6 plums in half by slicing the fruit across the pit. Maintain the fruit and twist it to open.
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Take away the pits from the halves. Optionally, slice them into wedges. For peaches, coat them with lemon juice to forestall them from turning brown.
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Add 11 Tbsp unsalted butter to the bowl of an electrical mixer fitted with the paddle attachment or beaters. Grease a 9-inch springform pan (each the edges and backside) with the residual butter left on the wrapper.
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You’ll be able to line the underside of the cake pan with a parchment paper circle (elective). It will make it simpler to take away the cake from the pan.
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Add ¾ cup sugar to the mixer bowl. Cream the butter and sugar till pale and fluffy, about 3 minutes.
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Add the eggs, one after the other, and beat on low velocity till properly mixed.
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Utilizing the silicone spatula, scrape down the edges of the bowl and add 1½ tsp almond extract.
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Step by step add the flour combination and beat on low velocity till clean and mixed.
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Scrape down the edges of the bowl with the spatula.
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Switch the batter to the ready pan and clean the highest with the spatula.
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Organize the plums on prime of the batter in a round sample, lower aspect down* or up to principally cowl the floor. * Lower-side down helps the plums keep juicy and creates a softer, moister crumb below every bit, whereas giving the cake a ravishing, golden prime (my alternative right this moment).* Lower-side up provides the plums a country, caramelized look. Because the juices bubble up, the fruit edges flip golden and barely chewy. For wedges, fan them out on the cake batter.In case you are utilizing blueberries, combine them with 1 tsp of flour and lemon juice (When you use frozen blueberries, use them frozen). Spoon the berry combination over the batter. The flour coating prevents the blueberries from sinking to the underside of the cake.Nami’s Suggestions: Gently press the plum halves or slices into the batter. They’re going to sink simply the correct amount because the cake bakes and rises.
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Sprinkle ¼ tsp floor cinnamon and 1½ tsp white glowing sugar over the plums.
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Bake for 40 to 50 minutes (bigger fruit wants an extended bake time), till the cake is golden on prime and a toothpick inserted into the middle comes out clear.
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Place the cake on a wire rack to chill. Run a butter knife alongside the outer fringe of the cake to loosen it from the pan. Then, launch and take away the edges of your springform pan, leaving the bottom in place.
To Retailer
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Retailer the leftover cake, coated, at room temperature for as much as 2 days, or refrigerate for as much as 5 days.To freeze, let the cake cool utterly. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer bag. It can maintain properly for as much as 3 months.Earlier than serving, thaw the cake in a single day at room temperature, or heat it in a 350ºF (180ºC) oven for five–10 minutes.
Energy: 336kcal, Carbohydrates: 40g, Protein: 5g, Fats: 18g, Saturated Fats: 11g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 5g, Trans Fats: 1g, Ldl cholesterol: 111mg, Sodium: 249mg, Potassium: 131mg, Fiber: 1g, Sugar: 25g, Vitamin A: 753IU, Vitamin C: 5mg, Calcium: 66mg, Iron: 1mg
Did you make this recipe?
Tag @justonecookbook on Instagram so we will see your scrumptious creation!
Editor’s Be aware: This publish was initially printed on July 11, 2022. It was republished with up to date pictures and useful content material on August 9, 2025.
