Simple Plum Cake
This little cake is the one you make when you want something sweet but don’t want to bake something so complicated that by the time you’re done with it, you’re thinking to yourself, “Why did I do this to myself?” This is the cake you make when company comes over last minute and you need a quick dessert to serve after dinner. This is the cake you make for a lazy weekend treat. It’s the cake you make when you get back from the farmer’s market or grocery store with a bunch of fresh fruit and you don’t know what to do with it all. This Simple Plum Cake is versatile and so easy to make. So much so that you’ll want to make again and again, and honestly, I don’t blame you. It’s just the perfect dessert.
This will probably be the easiest cake you’ll ever make, aside from a boxed cake of course, and I love a good boxed cake every now and then so don’t get me wrong, but this one here is the way to go. Whether you make it with plums or not (but you should because plums are in season and they’re sooooo good) I hope you’ll give this little simple cake a try soon. As always, let me know what you think below.
Simple Plum Cake
Equipment
- 10-inch springform pan
- Mixer
- Mixing bowl
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 5 to 6 purple plums halved and pitted
- 2 tablespoons turbinado or granulated sugar
- Large pinch ground cinnamon
- Whipped cream for serving
Instructions
- Preheat oven to 350°F. Grease a 10-inch round cake pan or springform pan with cooking spray, set aside.
- Cream together the butter and sugar until light and fluffy, about 3 minutes. Beat in the vanilla and eggs. Stir in the flour, baking powder, and salt until just combined. Transfer the batter to the prepared pan and spread out into an even layer. Place the plum halves skin side up on top of the batter pretty close to on another. Sprinkle with the sugar and the cinnamon.
- Bake until golden brown and the center has just set, about 45 minutes. Remove from the oven and allow to cool in the pan. Slice and serve with a dollop of whipped cream, powdered sugar or ice cream. Leftovers can be stored in the fridge for up to 3 days. Enjoy!
