The Original Plum Cake
I absolutely love eating raw plums but somehow I like them even more when they are cooked, I especially like Plum Cake as the plums give the cake this extra moisture and texture that makes it absolutely delicious. For this Plum Cake I chose to use less sugar than I usually would and I even used Maple Sugar which is a healthier alternative to other sweeteners and can be a good source of nutrients. When buying Maple Sugar make sure to look for unrefined sugar made from pure maple syrup.
Enjoy this Plum Cake either warm straight out of the oven or cool (you can even store it in the fridge if you want it to be cooler on warm summer days). I also like to add a scoop of vanilla ice cream when serving it which is incredible.
Prep Time: 20 Minutes
Cooking Time: 60/70 Minutes
Ingredients for 1 cake:
Plums - 450 gr (1 Pound) make sure the plums are ripe and a little on the softer side
Eggs - 1 large or 2 small ones
Milk - 120 mL (½ cup) - oatmilk will also work
All-purpose Flour - 210 gr (1½ cups)
Baking Powder - 1 teaspoon
Butter (unsalted) - 110 gr (½ cup) - at room temperature
Cane Sugar - 100 gr (½ cup) - for this recipe I used Maple Sugar
Ginger Powder - ¼ teaspoon
Cinnamon - 1 teaspoon
Nutmeg - ¼ teaspoon
Salt - a pinch
Fine Sugar - for sprinkling
Preparation:
Preheat your oven to 180°C (350°F) and grease a round 22cm (9-inch) cake pan.
Wash your plums, remove the pit and cut them in half
In a bowl, mix together all the dry ingredients (except for the sugar) with the help of a spoon - flour, baking powder, cinnamon, ginger, nutmeg and salt.
In another bowl add the butter at room temperature and with the help of an electric mixer beat it for a couple of minutes, until you find it fluffy. Then add the egg(s) and beat a little longer until you have a nice even texture.
At this point add half of the flour mixture and the milk, mix for a minute and add the rest of the flour mixture.
Place the batter onto the pan and make sure it’s evenly distributed. Add the halved plums on top (you can also press some inside). Sprinkle some fine sugar on top and bake for 70 minutes. After 60 minutes do the toothpick test (poke the cake with a toothpick and see if it comes out clean - if yes the cake is done, if no leave it in another 5/10 minutes).
Once the cake is done let it cool for 10 minutes and enjoy
The great thing about this cake is that you can store it outside for around 2 days (I always recommend covering it) or you can store it in the fridge for that extra cool kick.