Plum Dandy Plum Cake
When beautiful plums are in season, I love finding simple ways to let their flavor shine, and this Plum Dandy Plum Cake does just that. Fresh plums nestle right into a tender, buttery cake, and a sprinkling of cinnamon sugar on top gives it a sweet, irresistible finish.
Serve it just as it is, or add a little vanilla ice cream or whipped cream. And if you have plenty of plums on hand, make an extra cake for the freezer. You’ll be very glad you did!
Ingredients
- Cake:
- 1 cup sugar, plus extra for topping
- 1/2 cup sweet butter, at room temperature
- 2 eggs, at room temperature
- 1tbsp pure vanilla extract
- 1 cup unbleached all-purpose flour
- 1 1/4tsp baking powder
- 1/4tsp of salt
- Topping:
- 4 Santa Rosa plums or 6 Italian plums, halved and pitted
- 2tbsp coarse sugar mixed with 1tsp or more cinnamon, for topping
Directions
- In a mixing bowl, cream the sugar and butter until light and fluffy. Beat in eggs one at a time until well blended. Stir in the vanilla, Sift the flour, baking powder and salt together. On low speed beat the flour mixture into the batter and blend well.
- Spoon the batter into a buttered and parchment lined 8-inch cake pan. Arrange the halved plums on top of batter skin side up.
- Sprinkle with the sugar and cinnamon mixture. Bake for 35 to 40 minutes or until the cake is golden brown and a skewer inserted into the center comes out clean.
- Serve plain or with vanilla ice cream or whipped cream. You can also refrigerate or freeze the torte. Serves 8.
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