This recipe has come to be one of my favorite and fastest cake recipes. We have a plum tree in our yard and after a while eating plum after plum can get tiring. I needed to make eating plums more fun! I make this about five times when our plum tree is full, yet I still can't seem to get enough of it. If you want a thicker cake use an 8-inch pan, or a thinner cake an 9-inch pan. Just remember to just the baking time! This cake recipe is great for beginners and can easily be substituted with other fruits.
What you need: Makes 1 8-inch cake or 1 9-inch cake
1 cup (125 grams) all-purpose flour
1 teaspoon (5 grams) baking powder (the aluminum-free kind, if you can find it)
Large pinch of salt
1 cup (200 grams) granulated sugar plus 1 to 2 tablespoon (depending on sweetness of plums)
1/2 cup (115 grams or 8 tablespoons) unsalted butter, softened
2 large eggs
12 smallish purple Italian purple plums, halved and pitted
2 teaspoons (10 ml) fresh lemon juice
1 teaspoon or tablespoon ground cinnamon (
What to do:
1. Heat oven to 350°F. Sift or whisk together flour, baking powder and salt in a medium bowl. In a larger bowl, cream butter and 1 cup sugar together with an electric mixer until fluffy and light in color. Add the eggs, one at a time and scraping down the bowl, then the dry ingredients, mixing until just combined.
2. Spoon batter into an ungreased * 9-inch springform pan and smooth the top. Arrange the plums, skin side up, all over the batter, covering it. Sprinkle the top with lemon juice, then cinnamon, then remaining sugar.
3. Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter, about 45 to 50 minutes. Cool on rack.
4. Once cool, if you can stand it, and I highly recommend trying, leave it covered at room temperature overnight as this cake is even better on the second day, when those plum juices further release into the cake around it.**
* You can spray your pan before if you would like. I haven't had much trouble with it sticking.
**Since my family has a hard time of waiting this cake is usually eaten once it come out of the oven
Recipe From: Smitten Kitchen