Today we stepped into autumn, with significantly lower temperatures and lots of rain. However, I hope sunnier days are ahead. Early autumn is beautiful, for me melancholic and inspiring, blooming with fiery leaves and warm colors, mystical winds and a transitional weather that will lead us into a cold winter. It is a season of nature-given goods, plums being one of them. Most of the plums here is used to make traditional plum jams. We picked a lot of them this season, so I used some for this lovely, simple cake. Scented with ripe plums, cardamom and cinnamon, it is a perfect companion to a cup of tea or coffee.
Plum cake
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
This plum cake, infused with cardamom and cinnamon, is a delightful way to embrace the flavors of early autumn.
Ingredients
- 1 cup (110 g) all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 2 eggs
- 1/2 cup (100 g) sugar + 3 tbsp
- 1 tsp vanilla extract
- 3/4 cup (160 ml) milk
- Zest of 1 lemon
- 3 tbsp melted butter
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- About 10 fresh plums, pitted and halved
Instructions
- Preheat your oven to 374°F (190°C). Butter a rectangular baking dish.
- In a large bowl, mix 2 eggs with 1/2 cup (100 g) sugar until the mixture is fluffy and pale.
- Add 1 tsp vanilla extract, 3/4 cup (160 ml) milk, 3 tbsp melted butter, and the zest of 1 lemon to the egg mixture. Stir well to combine.
- In a separate bowl, combine 1 cup (110 g) all-purpose flour, 1 tsp baking powder, and a pinch of salt. Add 1/2 tsp ground cardamom and 1/2 tsp ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Arrange the halved plums on top of the batter, cut side up. Sprinkle the remaining 3 tbsp of sugar over the plums.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
- Allow the cake to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
For a more intense flavor, use ripe and juicy plums. This cake pairs beautifully with a cup of tea or coffee. Store leftovers in an airtight container at room temperature for up to 2 days. You can substitute cardamom with nutmeg if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 20
- Sodium: 150
- Fat: 8
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 55
Your plum cake looks like the perfect way of celebrating Autumn, both favorite things of mine. Your article is making me yearn for the visual changes to come. Lovely article.
I bet the cardamom is lovely with the plums! What a treat!!