Plum Cake Recipe

A while ago I bought plums and wanted to turn them into a delicious dessert. But I wasn’t sure what to do to be honest. To change some pies, I started making a soft cake.

I went through it 3 times until I got the perfect cake, at least perfect for me, for my tastes. Not too sweet, mellow, with a marked almond taste and above all full of fruit!

I made it with plums, with a mixture of peaches and plums (but it was worse), with almond powder and without (clearly I prefer with), with 1 sachet and ½ sachet of yeast chemical… In short, with this cake recipe, I would have had a great time.

My daughter and my friends loved it, but I admit that even though I never tire of watching it, I will put on kilos if I continue in this direction so I believe the next plum cake will be for the ‘next year.

I wanted to share this recipe with you before the plums left the market stalls. Because I don’t know about you, but here, summer gives way to autumn. It is the rain and the grayness which unfortunately replace the sun.

With this cake, I wanted to enjoy the summer a little more. Just a little bit more.

And today I had the chance to freshly pick apples and pears straight from their trees and guess what I’m going to do with them? I will surely turn them into pies or cakes and gain even more kilos!

Plum cake recipe

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Prep Time 20 mins

Cook Time 50 mins

Course Dessert

Cuisine French

Servings 8 people

Ingredients

  

• 90 gr butter + a little to butter the dish
• 90 gr sugar
• 3 eggs
• 50 gr almond powder
• 150 gr flour
• 1/2 sachet baking powder
• 60 ml milk
• 500 gr fresh plums
• 2 tbsp powdered sugar

Instructions

 

• Preheat the oven to 200 ° C.
• To melt the butter.
• Mix with the sugar.
• Add the 3 eggs and mix.
• Pour in the almond powder and baking powder. Mix.
• Gradually add the flour, stirring regularly.
• Pour in the milk and mix.
• Butter a baking dish and pour the mixture into it.
• Slice the plum. Remove seed.
• Add the plums or italian prunes.
• Bake for 50 minutes.
• Remove from the oven and sprinkle icing sugar on top of the cake.
• Leave the cake cool at room temperature
• Slice and serve !

Little tips

• Sift the almond powder to remove the crunchy bits.
• Butter the mold before pouring the cake batter, it will come off the edges more easily.
• Sprinkle it with icing sugar just after removing from the oven to prevent the top from drying out.
• To make even more tasty you can serve it with a whipped cream

Besides, I wonder if next time, I wouldn’t make a little syrup to pour over it just to make it even more delicious.