Plum Bundt Cake

I love baking with stone fruit (or just eating stone fruit..) and plums are both one of my favorite fruits to bake with and so plentiful in late summer/early fall that it would be a shonda (shame) NOT to bake with them now. If you haven’t made a pie with plums or plums mixed with other stone fruits you should try one now. But, one of my very favorite things to do with plums is to add them to a cake.

This cake batter is extremely easy to put together and when assembling it in the cake pan, very forgiving. I have a smaller, 8-cup bundt pan that I like to use but if you don’t have one, you can use a large loaf pan (9″x5″x3″) or a deep square pan (8″x8″x2″) instead.

Finally, you can use any plums you like, as long as they’re ripe. The end result is a moist cake layered with cinnamon-laced juicy cubes of plum. Delicious!

Plum bundt Cake

Moist cake layered with cinnamon scented juicy plums.


This will keep well on the coutner, well wrapped for 2-3 days. .

Ingredients

    Cake Batter:

  • 1/2 cup softened butter (4 oz/114 grams)
  • 1 cup granulated sugar (8 oz/227 grams)
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1 Tbsp. baking powder
  • 2 cups all-purpose flour (10 oz/280 grams)
  • 1/4 cup milk (I use 2%, but any milk will work)
  • 1/2 cup sour cream
  • Plums:

  • 1 lb/454 grams plums, pitted and cut into cubes
  • 2 tsp. ground cinnamon
  • 2 Tbsp. AP flour
  • 1/2 cup brown sugar (4 oz/114 grams)

Directions

  1. Preheat your oven to 350°F / 175°C. Butter (or spray) and flour an 8-cup bundt pan. Set aside.
  2. Using a stand mixer with a paddle attachment (or an electric mixer) cream the butter and sugar together until fluffy, 3-4 minutes. Add the eggs, one at a time, mixing after each addition until well incorporated. Add the vanilla and mix through. (If the mixture looks like it’s curdled, that’s okay. It will come together when the dry ingredients are added.)
  3. Add the salt and baking powder and mix through.
  4. Add one-third of the flour and mix on low until just combined. Add the milk and mix in. Add another one-third of the flour and mix until just combined, then mix in the sour cream. Add the rest of the flour and mix until just combined, stopping to scrape the bottom of the mixing bowl with a spatula to make sure everything is incorporated.
  5. In another bowl, combine the diced plums, cinnamon, flour and brown sugar. Stir well with a spoon.
  6. Use a spatula or two spoons to transfer one-third of the cake batter to the prepared bundt pan, smoothing it out into an even layer. Add one-half of the plums to the pan, making sure you add half of the flour/cinnamon/sugar mixture with them. Add another one-third of the cake batter on top of the plums, smoothing it out with a spatula and then add the rest of the plums and the flour/cinnamon/sugar. For the final layer, add the rest of the cake batter, smoothing it out. If a few pieces of plum peak out from the batter, that’s okay.
  7. Place the cake in the oven and bake for 30 minutes, turn the pan and bake another 25-30 minutes or until the top is golden brown and a skewer inserted in the middle of the cake comes out clean.
  8. Remove from oven and let cool completely.
  9. Turn the cake over onto a plate and knock on the pan gently until the cake falls out. If you’re not serving immediately, wrap well in plastic. You can also freeze this for serving later, but make sure it’s well wrapped so no air can get to it.

2 comments

    • I was just talking about this! You definitely can, using substitutions. I think I’d stick with margarine (a good, non hydrogenated margarine like Earth Balance), and use any non dairy sour cream or yogurts and non dairy milk you like. (Years ago when we catered and made a similar blueberry coffee cake parve, the only things available were the soy sour cream and non dairy creamer — it worked well but you have so many choices now!)

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