A few months back I found myself with my fridge full of plums so I went on a quest to find the perfect cake to put them to good use. There is so much plum jam one can eat. :)
I came across this recipe from the New York Times
that had the best reviews... Actually they were praises. It was easy, straightforward and most importantly it took 15 minutes to put together. I went ahead and gave it a try and we loved it! I’m actually not the kind of person that likes fruit in cake all that much, but this one had no mistakes!
It was great but I didn’t have as many plums as the recipe called for, or the right size of cake pan so the look was a little different, less pretty one would say. Still very tasty though.
My husband had an event at his club and I made the cake once again for that occasion. This time I had a lot of plums, and a bigger cake pan so I was good to go. It was a huge success. He called me just to let me know how everybody had loved, loved the cake and it made my day off course!
I then realized I had to share the recipe here, because everybody should be making this amazing treat and enjoy it! So I did it again; I again didn’t have the right size cake pan (22 cm -24 cm) so the look is not perfect, but it was even tastier than the other times, if this is possible. Also I have to say that the original recipe calls for cinnamon, and because I am not a big fan I just did without it.
You can use either purple plums (which I did only on the last version of the cake) or regular ones. If you use the latter make sure you choose smaller size plums.
Adapted from the New York Times Cooking
Makes one 22 cm or 24 cm cake
All purpose flour 125 g
Baking powder 5 g
Salt 1 pinch
Sugar 180 g
Butter 115 g
Eggs 2 u
12 purple plums or 6/7 regular plums
Brown sugar 20 g (for sprinkling)
Pre heat the oven to 180 degrees Celsius. Butter the pan (if you have one a spring form one is preferable to unmold it properly) you will be using. I use cake bottomless cake rings over parchment paper and it works perfectly.
Halve the plums and remove the pits.
Whisk together the dry ingredients: flour, baking powder and salt.
Cream the sugar and the butter together using a whisk (or electric mixer if you have one) until the mixture has changed to a lighter colour.
Add the eggs one at a time and mix until combined. Don’t worry if when you add the eggs it looks like the batter breaks apart, just keep whisking and it will come together just fine.
Scrape the sides of the bowl and add the dry ingredients in two times until well combined.
Transfer the batter onto your pan and using a spatula evenly spread the batter. Cover the batter with the plums. You should put them with the skin side up. Don’t be afraid to properly cover the whole batter! More is good in this case.
I didn’t do this the first time and the batter rose in the oven and covered the plums… so not that pretty to look at. Still good though. Also if you have too much batter in proportion to your pan size the same will happen. This also happened to me!
Sprinkle the top with brown sugar.
Bake until golden brown. About 40 minutes. But as I always say each oven is different so don’t trust the timer, always check before! You can do this by inserting a knife or a toothpick or a skewer at the center of the cake (make sure to avoid the plums). If it comes out dry you are good to go.
Remove from the oven and transfer to a wire rack. Let it cool at room temperature.
This cake is even better as the days go by!!!!