A rustic Fresh Plum Cake is a fabulous dessert option for Thanksgiving and fall parties. Serve warm with ice cream!
My kids love to be in the kitchen. I don’t blame them! The aromas wafting from the oven are hard to beat. There’s not another room I’d rather be in…
The other morning we woke up and shuffled downstairs to our usual weekend morning routine. Breakfast, lounging around in our jammies, talking about what we are going to do the rest of the day…
On this particular day the kids wanted to BAKE!
We didn’t even bother changing out of our jammies. We headed straight for the pantry to assess our options. Chocolate chips? No. Shredded coconut? No. Peanut butter? No.
What was this kitchen coming to???
All the essential elements for our favorite go-to treats were missing. We took a breath, and regrouped.
We had plums, butter, sugar and flour. A Fresh Plum Cake in the making. I could tell we were on our way to greatness.
Plenty of “kiddy treats” make their debut at our house. You know the kind… rice crispy treat variations, cookies decorated like zoo animals, candy suspended in jello. (You should see some of the things we crank out around Halloween.)
Yet it’s nice to teach children some classic, and slightly more sophisticated recipes. They pick up baking techniques quickly and appear to enjoy the mature deserts just as much.
Plus, these are recipes they can take with them throughout life; a spring board to greater meals and ideas. A little token of mommy.
This particular Fresh Plum Cake is great for summer stone-fruits such as plums, peaches and apricots, yet with a rustic quality that carries through to fall.
A hearty, yet elegant cake that needs no cream or sauce to perfect it.
The plums add a juicy tang to this dense buttery cake, so it’s flavorful enough to stand alone.
That makes this Fresh Plum Cake a perfect dessert to take to a barbecue or even a holiday party. This is just the kind of dessert I’d wrap up and put in my picnic basket for an evening concert at the park. No hassle, big impact.
I also like to serve it at Thanksgiving as a alternative dessert to pumpkin pie!
Fresh Plum Cake
Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 55 minutes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1.4 teaspoon salt
- 3/4 teaspoon pumpkin pie spice, divided
- 1 cup unsalted butter, room temperature
- 1 cup sugar + 1 tablespoon
- 2 extra large eggs (or 2 large + 1 egg white)
- 6-8 plums
- Preheat the oven to 350 degrees F. Place a sheet of parchment paper over the bottom disk of an 8-9 inch spring-form pan. Fasten the ring around the disk with the parchment paper secured in between. Cut off the excess paper. Grease the sides of the pan.
- Whisk together the flour, baking powder, salt and 1/2 teaspoon of pumpkin pie spice.
- In the electric mixer, cream 1 cup of sugar with the butter. Add the eggs one at a time. Slowly add the flour mixture. Scrape the bowl and mix again.
- Spread the batter evenly in the prepared pan. Slice the plums into eighths. The easiest way I’ve found to do this, is to run a knife around the plum to half it, then do the same to quarter it. Split each quarter in half. The little sections should pop off the pit with your knife.
- Place the plum slices around the top of the cake in a pretty pattern. Make sure they are close together. Sprinkle 1 tablespoon of sugar and the remaining 1/4 teaspoon pumpkin pie spice over the plums. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean. Make SURE not to over bake! Cool for 15 minutes in the pan, and another 10 minutes out of the pan before serving!
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!