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
- 240g all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 225g unsalted butter
- 250g granulated sugar
- 4 large eggs
- Zest of 1 orange
- 1 teaspoon vanilla extract
- About 6 – 8 plums, pitted and quartered
Method
Preheat the oven to 175°C (350°F).
Grease a 10-inch cake pan with butter and dust with flour.
In a medium bowl, whisk together the flour, baking powder and salt.
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, one at a time, beating well after each addition.
Add the orange zest and vanilla extract and stir to combine.
Using a wide rubber spatula, gently fold in the dry ingredients until combined.
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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