Description

This delightful plum cake combines a buttery, crumbly base with the juicy sweetness of fresh plums for a dessert that’s as beautiful as it is delicious. Perfect for any occasion, this easy-to-make recipe is guaranteed to wow your taste buds. Whether you’re hosting a tea party, looking for a weekend baking project, or simply craving something sweet, this plum cake has got you covered.

Ingredients

For the Dough:

300g all-purpose flour
5 tablespoons sugar (~100g)
8g vanilla sugar
8g baking powder
7 tablespoons softened butter (~140g)
1 egg

For the Topping:

500g plums, pitted and halved
2 tablespoons sugar (~40g)

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Instructions

Prepare the Dough:

Preheat your oven to 180°C (350°F) and grease a 9-inch (23cm) springform pan or similar baking dish.
In a large mixing bowl, combine the flour, sugar, vanilla sugar, and baking powder. Mix thoroughly.
Add the softened butter and egg to the dry ingredients. Use your hands or a pastry cutter to blend everything until it resembles coarse crumbs.
Knead the mixture gently until it forms a smooth dough.
Press the dough evenly into the bottom of the greased pan, creating a slight edge around the perimeter to hold the plums and their juices.

Prepare the Plums:

Wash the plums and pat them dry.
Pit the plums and slice them in half.
Arrange the plum halves cut side up in a circular pattern on top of the dough, starting from the outer edge and working toward the center. Slightly overlap the slices for a decorative look.

Sprinkle with Sugar:

Evenly sprinkle 2 tablespoons of sugar over the arranged plums.

Bake the Cake:

Bake the cake in the preheated oven for 40-45 minutes, or until the dough is golden brown and the plums are tender.
Remove the cake from the oven and let it cool in the pan for a few minutes.

Serve:

Once the cake has cooled slightly, remove it from the pan, slice it into wedges, and serve.
Enjoy it warm or at room temperature, with whipped cream or vanilla ice cream for extra indulgence.

Notes

Fruit Substitution: If you don’t have plums, try using apricots, peaches, or cherries.
Storage: Store the leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking blend to make it gluten-free.
Topping Variation: Add a streusel topping made with butter, flour, and sugar for added texture.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: European