Easy Plum Cake for When You Have A Lot Of Plums
Ever wondered what to do with those ripe plumbs going to waste? This super quick dessert inspired my the classic New York Times recipe is my go-to.
Servings 8
Ingredients
- 115g (1 stick) unsalted softened butter (82% fat)
- 150g + 30g (¾ cup) sugar the 30g goes on top of the plums before baking
- 150g (1 cup) all purpose flour
- 1 tsp baking powder
- 1 pinch salt
- 1 tsp vanilla paste optional
- 2 medium eggs
- 400g (2 cups) plums depends on the surface area of your oven tray
- 2 tbps lemon juice or about half a lemon's worth
Instructions
- Firstly, you'll need softened butter so take it out of the fridge at least 1h before starting or use a microwave on the lowest power to soften it.
- I like to start first by halving and pitting the plums. Do this using a small petty knife. I recommend doing more than you think you need to be safe that you have enough.
- Preheat your oven at 350℉ (175℃)
- In a mixing bowl add the softened butter and the sugar and use a hand mixer to cream them together - start slow and then increase the speed. You'll know you're done once the mixture becomes pale white instead of the usual yellow tint that butter has.
- Do this add all of the other ingredients(except the reserved sugar and the lemon juice). Yes it's that simple.Now mix using the hand mixer until well combined - should take just a couple of minutes
- Take a 9 inch (22cm) diameter springform pan and grase it with a bit of butter. Transfer all the batter and even it out as best you can - doesn't have to be perfect but try to not have big level variation. Add the plum halves on top in a circular patter, cut side up. Start by laying the outer ring and make sure they don't touch the sides of the pan - this way they won't burn in the pan sides. BONUS TIP: after placing the plums, if there are big gaps between them I like to cut small piece of plums and add them in there for the ultimate coverage.Once all the plums are in take a spoon and add a bit of sugar over each plum. Then follow that with lemon juice, 1-2 drops per plum is enough.
- Place the pan in the preheated oven and let it make for about 1 hour. This can depend if you use a larger/smaller pan so once that time is up insert a toothpick in the batter, if it comes out clean then it's done.