This cake is my final celebration of summer fruit before embracing apples and warm baking spices. It’s the perfect recipe to bake before resolving to fetch the blankets out from storage for the cool mornings and evenings and transitioning back to coffee served hot. A simple acknowledgment of the transitive, summer-into-fall season.
This plum cake is made from an orange-scented batter studded with sweet-tart pockets of tender fruit. I used an assortment of plums in different colors; a mix of saturated summer tones and hues of soon-to-come autumn foliage. Each variety lending its own unique flavor.
Preheat the oven:
Preheat the oven to 175°C (350°F).
Prepare the pan:
Grease a 10-inch cake pan with butter and dust with flour.
Whisk together the dry ingredients:
In a medium bowl, whisk together the flour, baking powder and salt.
Cream the butter and sugar:
In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy, about 5 minutes. Scrape the bowl halfway through.
Add the eggs:
Add the eggs, one at a time, beating well after each addition.
Add the orange zest and vanilla:
Add the orange zest and vanilla extract and stir to combine.
Fold in the dry ingredients:
Using a wide rubber spatula, gently fold in the dry ingredients until combined.
Bake the cake:
Transfer the batter to the prepared cake pan and top with the plum slices.
Bake the cake at 175°C (350°F) for about 1 hour, or until a skewer inserted in the center of the cake comes out clean.
End of Summer Plum Cake
This plum cake is made from an orange-scented batter studded with sweet-tart pockets of tender fruit.
Ingredients
- 240 g all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 225 g unsalted butter
- 250 g granulated sugar
- 4 large eggs
- orange zest of 1 orange
- 1 tsp vanilla extract
- plums about 6 – 8, pitted and quartered
Instructions
- Preheat the oven
Preheat the oven to 175°C (350°F).
- Prepare the pan
Grease a 10-inch cake pan with butter and dust with flour.
- Whisk together the dry ingredients
In a medium bowl, whisk together the flour, baking powder and salt.
- Cream the butter and sugar
In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy, about 5 minutes. Scrape the bowl halfway through.
- Add the eggs
Add the eggs, one at a time, beating well after each addition.
- Add the orange zest and vanilla
Add the orange zest and vanilla extract and stir to combine.
- Fold in the dry ingredients
Using a wide rubber spatula, gently fold in the dry ingredients until combined.
- Bake the cake
Transfer the batter to the prepared cake pan and top with the plum slices.
Bake the cake at 175°C (350°F) for about 1 hour, or until a skewer inserted in the center of the cake comes out clean.
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