Easy Plum Cake Recipes

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PLUM CAKE



Plum Cake image

This is a great cake for those who find the usual cakes too filling. This is great for entertaining as well as for the family. If this cake stays more than 24 hours, it should be kept refrigerated.

Provided by Carol

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h

Yield 8

Number Of Ingredients 7

3 eggs
½ cup butter, softened
½ cup white sugar
1 teaspoon lemon zest
1 cup all-purpose flour
½ teaspoon baking powder
1 ¼ cups plums, pitted and quartered

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9-inch tube pan.
  • Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form, and set aside.
  • In a large bowl, cream the butter and sugar. Beat in the egg yolks and the lemon zest.
  • Stir together the flour and baking powder and then blend the flour mixture into the creamed mixture. Gently fold in the egg whites. Spread the batter evenly into the prepared pan. There will only be a little over an inch of batter. Arrange the plums, skin side down, attractively over the batter.
  • Bake in preheated oven until a tester inserted in the center comes out clean, about 40 minutes. Transfer to a cooling rack and allow to cool before serving.

Nutrition Facts : Calories 245.9 calories, Carbohydrate 27.6 g, Cholesterol 100.3 mg, Fat 13.6 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 7.9 g, Sodium 138.8 mg, Sugar 15.3 g

EASY PLUM UPSIDE-DOWN CAKE



Easy Plum Upside-Down Cake image

In this version of the classic upside-down cake, the plum slices replace traditional pineapple and are arranged decoratively like rooftop shingles, completely covering the bottom of the pan.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h15m

Number Of Ingredients 11

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1/2 cup packed light-brown sugar
3 medium plums (about 12 ounces), halved, pitted, and thinly sliced
1 cup granulated sugar
1 tablespoon grated lemon zest (about 1 lemon)
2 large eggs
1 1/3 cups cake flour (not self-rising)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon allspice
1/2 cup milk

Steps:

  • Preheat oven to 350 degrees. Place 4 tablespoons butter in an 8-inch square cake pan. Heat in oven until butter melts, about 4 minutes. Remove from oven; sprinkle brown sugar evenly over butter. Arrange the plum slices like rooftop shingles. Start at one end of the pan, then stagger and overlap the slices so the bottom of the pan is covered.
  • In a large bowl, cream remaining 8 tablespoons butter with sugar and lemon zest. Add eggs, one at a time, beating until combined after each.
  • In a medium bowl, whisk together cake flour, baking powder, salt, and allspice. Add flour mixture to butter mixture in 3 batches, alternating with the milk and starting and ending with the flour.
  • Pour batter into cake pan, and spread evenly over plums. Bake until a toothpick inserted in center of cake comes out clean, about 50 minutes. Let cool 10 minutes, then invert cake onto wire rack to cool again slightly before serving.

EASY PLUM CAKE



Easy Plum Cake image

A super delicious cake, which is a great way of using plums when in-season. A buttery sponge cake is topped with plums, cinnamon, and sugar, before being baked to perfection. Serve with cream or whipped cream.

Provided by sophia

Categories     Fruits and Vegetables     Fruits     Plums

Yield 8

Number Of Ingredients 8

¾ cup white sugar
½ cup unsalted butter, at room temperature
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
12 medium Italian plums, halved and pitted
1 ½ tablespoons cinnamon sugar, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.
  • Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
  • Set plums inside batter, cut-side up, and sprinkle evenly with cinnamon sugar.
  • Bake in preheated oven on the lowest rack until a skewer comes out clean, 40 to 50 minutes. Serve warm or cool to room temperature.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 44.5 g, Cholesterol 77 mg, Fat 13.2 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 7.7 g, Sodium 99.7 mg, Sugar 28.7 g

VIENNESE PLUM CAKE



Viennese Plum Cake image

"This is one of my husband's all-time favorite desserts," writes Lorraine Dyda from Rancho Palos Verdes in California. "The recipe was passed on to me by his mother, who was usually pretty hesitant to share recipes, but knew how much he loved this one. The cake is moist and tender with a streusel-like topping and is also good made with blueberries."

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 9 servings.

Number Of Ingredients 14

1/2 cup butter, softened
1/2 cup plus 1 tablespoon sugar, divided
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 cups sliced fresh or frozen plums (about 1-3/4 pounds fresh)
1/4 teaspoon ground cinnamon
TOPPING:
1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup cold butter, cubed
3 tablespoons chopped walnuts, optional

Steps:

  • In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well., Transfer to a greased 9-in. square baking dish. Top with plums. Combine cinnamon and remaining sugar; sprinkle over plums., For topping, in a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in walnuts if desired. Sprinkle over top., Bake at 350° for 50-55 minutes or until topping is golden brown and plums are tender. Cool on a wire rack.

Nutrition Facts : Calories 327 calories, Fat 17g fat (10g saturated fat), Cholesterol 87mg cholesterol, Sodium 234mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

GERMAN PLUM CAKE



German Plum Cake image

This cake is actually known as Zwetschgendatschi in Bavaria, where it is most popular. Roughly translated from Bavarian to German, it would be called Pflaumenkuchen or plum cake in English. BUT Zwetschgen aren't ordinary plums, a Datschi isn't really a Kuchen, and a Kuchen is most definitely not a cake! Or at least not a tall, spongy cake -- it's flatter. Ideally, for this dessert you want the slightly tart Italian plums. If you do have to use another type of plum, be careful the variety you choose isn't too juicy.

Provided by Sackville

Categories     Breads

Time 1h5m

Yield 1 cake

Number Of Ingredients 14

1/4 lb butter
1/3 cup sugar
1/2 teaspoon vanilla
1 egg
1 tablespoon sour cream
1 pinch salt (only if you use unsalted butter)
1 teaspoon lemon, rind of
1 3/4 cups flour
1 teaspoon baking powder
2 cups plums, pitted and sliced into thin wedges
6 tablespoons butter
3/4 cup flour
1/3 cup sugar
1/2 teaspoon cinnamon

Steps:

  • In a large bowl, cream the butter, add the sugar, vanilla, egg, lemon peel, sour cream and salt (if desired).
  • Mix the flour and baking powder and add that into the mixture.
  • Grease the base of a round baking pan and spread the dough over the pan.
  • Liberally spread plums over the dough.
  • To make the optional topping, cream the butter, add flour, sugar and cinnamon.
  • Sprinkle over the plums and bake for 30-45 minutes in the middle rack at 375 F.
  • Be careful not to let the bottom burn!
  • Serve with lots of freshly-made whipped cream.
  • If you like, you may also sprinkle rum or cinnamon over the fruit before baking.

PLUM CAKE



Plum Cake image

This moist, lemony plum cake needs little more than a dusting of confectioners' sugar. If you like, though, a dollop of sour cream is a delicious accompaniment.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h30m

Number Of Ingredients 12

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups plus 2 tablespoons all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
2 teaspoons finely grated lemon zest
1/4 cup sour cream
3 plums, halved, pitted, and cut into eighths
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 375 degrees. Butter an 8-by-2-inch or a 9-inch cake pan and line bottom with a round of parchment. In a large bowl, whisk together 1 1/2 cups flour, baking soda, and salt.
  • Using an electric mixer, beat butter and sugars until light and fluffy. With mixer on low, beat in eggs, one at a time, until incorporated; beat in vanilla and lemon zest. Beat in half the flour mixture, then sour cream. Add remaining flour mixture; mix just until combined.
  • Spread batter into pan and smooth top with a knife. In a bowl, toss plums with 2 tablespoons flour and sprinkle over batter.
  • Bake until cake is golden, about 30 minutes; loosely tent with foil and bake until cake pulls away from side of pan and a cake tester inserted in center comes out clean, about 35 minutes more. Let cake cool completely in pan. Run knife around cake edge and remove cake from pan. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 314 g, Fat 16 g, Protein 5 g

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