Fresh Plum Cake
Fresh Plum Cake is a side dish that serves 12. One serving contains 291 calories, 3g of protein, and 17g of fat. For 44 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. If you have sugar, plums, unsalted butter, and a few other ingredients on hand, you can make it. Plenty of people made this recipe, and 111 would say it hit the spot. It is brought to you by A Spicy Perspective. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 19%. Fresh Plum Cake, eggless plum cake , how to make plum cake, and Plum-Cornmeal Cake with Plum Sorbet are very similar to this recipe.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 55 minutes
Ingredients:
1 tsp. baking powder
2 extra-large eggs (or 2 large + 1 egg white)
1 ½ cups all-purpose flour (7 oz.)
6-8 plums
¾ tsp. pumpkin pie spice, divided
¼ tsp. salt
1 cup sugar + 1 Tb.
1 cup unsalted butter, room temperature (could use shortening)
Equipment:
oven
baking paper
frying pan
hand mixer
whisk
bowl
knife
toothpicks
Cooking instruction summary:
Preheat the oven to 350* F. Place a sheet of parchment paper over the bottom disk of an 8-9 inch spring-form pan. Fasten the ring around the disk with the parchment paper secured in between. Cut off the excess paper. Grease the sides of the pan.Whisk together the flour, baking powder, salt and ½ tsp. of pumpkin pie spice.In the electric mixer, cream 1 cup of sugar with the butter. Add the eggs one at a time. Slowly add the flour mixture. Scrape the bowl and mix again.Spread the batter evenly in the prepared pan.Slice the plums into eighths. The easiest way I’ve found to do this, is to run a knife around the plum to half it, then do the same to quarter it. Split each quarter in half. Then the little sections should pop off the pit with your knife.Place the plum slices around the top of the cake in a pretty pattern—make sure they are close together. Sprinkle 1 Tb. of sugar and the remaining ¼ tsp of pumpkin pie spice over the plums.Bake for 50-55 minutes—until a toothpick inserted into the center comes out clean. Make SURE not to over bake! Cool for 15 minutes in the pan, and another 10 minutes out of the pan before serving!*Try with fresh summer peaches, nectarines or apricots!
Step by step:
1. Preheat the oven to 350* F.
2. Place a sheet of parchment paper over the bottom disk of an 8-9 inch spring-form pan. Fasten the ring around the disk with the parchment paper secured in between.
3. Cut off the excess paper. Grease the sides of the pan.
4. Whisk together the flour, baking powder, salt and ½ tsp. of pumpkin pie spice.In the electric mixer, cream 1 cup of sugar with the butter.
5. Add the eggs one at a time. Slowly add the flour mixture. Scrape the bowl and mix again.
6. Spread the batter evenly in the prepared pan.Slice the plums into eighths. The easiest way I’ve found to do this, is to run a knife around the plum to half it, then do the same to quarter it. Split each quarter in half. Then the little sections should pop off the pit with your knife.
7. Place the plum slices around the top of the cake in a pretty pattern—make sure they are close together. Sprinkle 1 Tb. of sugar and the remaining ¼ tsp of pumpkin pie spice over the plums.
8. Bake for 50-55 minutes—until a toothpick inserted into the center comes out clean. Make SURE not to over bake! Cool for 15 minutes in the pan, and another 10 minutes out of the pan before serving!*Try with fresh summer peaches, nectarines or apricots!
Nutrition Information:
covered percent of daily need
