Plum Cake
This plum cake is unbelievably easy and so moist and delicious! Fresh juicy plums are tucked into a simple, cardamom spiced batter then sprinkled with lemon sugar.
Servings: 8 servings
Calories: 307kcal
Ingredients
- 5.2 ounces granulated sugar (3/4 cup)
- 4 ounces unsalted butter room temperature
- 2 large eggs room temperature
- 4.7 ounces all-purpose flour (1 cup)
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 8 ripe plums halved and pitted
- 1/4 cup sanding or coarse sugar
Instructions
- Preheat oven to 350 degrees F. Line and grease an 8 or 9-inch springform or baking pan.
- In the bowl of a stand mixer or using a hand mixer, cream butter and sugar until light and fluffy.
- Add eggs, and lemon juice and mix.
- Sift flour, baking powder, salt, cardamom and ginger in a medium bowl. Add flour mixture to butter and eggs, mixing just until well blended, scraping down the sides of the bowl.
- Rub the lemon zest and sanding sugar together until mixed.
- Spread the batter into the prepared pan. Push plum halves into the batter. Sprinkle the top of the cake with lemon sugar.
- Bake in center of the oven at 350 degrees F. for 50-60 minutes or until top is golden brown and tester inserted in center releases with soft moist crumbs.
- Allow cake to cool for 15 minutes, then remove springform and let cake finish cooling on a wire rack. Serve warm or room temperature.
- Plum cake will stay fresh and moist well wrapped on the counter. No need to refrigerate!
Nutrition
Serving: 1serving | Calories: 307kcal | Carbohydrates: 45g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 93mg | Potassium: 198mg | Fiber: 1g | Sugar: 31g | Vitamin A: 650IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 1mg