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Plum Cake
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Source: https://recipheon.com/en/recipes/desserts/plum-cake
About this recipe
Plum cake is a soft cake with plenty of plums, made with all-purpose flour, eggs, sugar, and plant-based butter. The plums add moisture and a slightly tart flavor that balances the sweetness of the batter. Baking powder helps create a lighter texture, while the fruit softens and sinks slightly into the cake as it bakes. Slice only after the cake has cooled and the plum juices no longer seep from it.
Ingredients
220 g all-purpose flour
2 eggs
120 g sugar
500 g plums
80 g plant-based butter
1 teaspoon baking powder
Steps
Preheat the oven to 180°C with top and bottom heat and line a tin about 20 × 20 cm with baking paper. Position the rack in the middle.
Cream the softened but not liquid plant-based butter with the sugar until paler and smooth. Add the eggs one at a time, mixing after each. The ingredients should be at similar temperatures; avoid prolonged mixing only after the flour has been added.
Combine the flour and baking powder, add to the mixture and fold with a spatula. Stop once no dry streaks remain; the batter will be thick. Transfer to the tin and spread into the corners.
Wash and dry the plums, halve them and remove the pits. Arrange evenly on the batter, skin-side down, pressing lightly. Do not form a tall mound of fruit in the center.
Bake for 35–45 minutes until the center of the cake is springy. Test a spot between the plums with a skewer: it should have no raw batter on it, although the fruit may leave a wet mark.
Leave the cake to cool in the tin on a wire rack. Lift it out, supporting the baking paper, and slice only once the moist crumb has set; plum juice may still be visible in the fully baked cake.
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