Best Fresh Plum Cake Recipes

FRESH PLUM & BLUEBERRY UPSIDE-DOWN CAKE

Steps:

• Pre-heat oven to 350°F.
• Place 6 tablespoons of melted butter in 9" round cake pan, add brown sugar and spread evenly on bottom.
• Arrange plums around the pan overlapping and place blueberries in the center.
• In large bowl, cream remaining butter with sugar and lemon zest, add egg and beat until combined.
• In medium bowl, whisk together the flour, baking powder& salt.
• Add flour mixture to butter mixture in three batches, alternating with the milk.
• 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.
• Cool 10 minutes.
• Let cool 10 minutes, then invert to plate.

FRESH PLUM CAKE

Steps:

• Cream butter and sugars together in a mixing bowl.
• Add applesauce and vanilla, beating until fluffy.
• In a separate bowl, combine dry ingredients and add to sugar mixture alternately with milk.
• Stir in plums and walnuts, if desired.
• Spread into a greased 13 x 9 baking pan or a loaf pan and bake at 350 F or 160 C for about 35 minutes (a loaf pan may require slightly longer) or until a toothpick inserted near the centre comes out clean.
• Serve as is, or with a dollop of whipped cream on top.

FRESH PLUM AND BLUEBERRY UPSIDE DOWN CAKE - THE VEGAN VERSION

Steps:

• Preheat oven to 350°F or 180°C
• In a small skillet, melt half of the butter, 90 grams. Pour into a lined 9 inch cake pan.
• Add the brown sugar and stir it evenly across the surface of the pan.
• Arrange the plum slices around the edge of the pan in a couple of overlapping layers. Place the blueberries in the center.
• Measure out the soy milk. Add in the lemon juice which will curdle it! Whisk in the vegan egg replacer powder and the water until completely combined.
• Get out the Thermomix! Combine the remaining butter, 90 grams - the sugar and the lemon zest. Blitz until combined. 5-10 seconds/speed 5.
• Add the flour, baking powder and salt. Pour the soy milk/egg replacer mixture over all. Mix 20 seconds/speed 4. Scrape down sides. Mix 10 second/speed 3.
• Pour batter over plums and blueberries.
• Bake at 350°F or 180°C until a cake tester comes out clean - about 50 minutes.
• Let rest in pan 10 minutes, then invert onto the serving dish. Beautiful!

POLISH FRESH PLUM CAKE--PLACEK Z SLIWKAMI

Steps:

• Lightly coat a 13"x9" pan with cooking spray. Heat oven to 350 degrees. In large bowl, combine flour, baking powder, salt and 3/4 cup sugar. Add 1/2 cup softened butter, milk and eggs. Beat at medium speed 4 minutes.
• Pour batter into prepared pan. Place plums on top, cut side up, pushing down slightly into batter.
• Cut remaining 1/4 cup sugar and cloves into 3 tablespoons cold butter and sprinkle over plums. Bake about 40 minutes or until a toothpick tests clean.
• Let the cake cool in the pan so the plum juices will be reabsorbed to create a moist cake. Sprinkle with confectioners' sugar, if desired, and cut into 12 squares.

DENESSE WILLEY'S FRESH PLUM CAKE

Steps:

• Preheat oven to 425 degrees. Lightly grease an 9-inch-by 13-inch baking pan. In the bowl of a food processor, combine flours, baking powder, salt and 1/4 cup sugar. Add 6 tablespoons cold butter and pulse until it is the consistency of corn meal. In a measuring cup, beat together the eggs and vanilla; add enough milk to make 1 cup. With the processor running, pour in milk mixture; a soft sticky dough will form. Scrape the dough into the pan, and with a greased spatula press the dough to cover the bottom of the pan. Press in the fruit, skin side down until it uniformly covers the dough. (Distribute the dough more evenly by pushing it with the fruit sections.) Sprinkle oatmeal over all. Distribute 1/2 cup sugar over the oatmeal. Sprinkle on spices. Dot with remaining 6 tablespoons cold butter.
• Bake about 25 minutes. Serve warm (but not hot) with ice cream for dessert. Refrigerate leftovers for breakfast.

FRESH PLUM CAKE

Steps:

• Preheat oven to 350/180/Gas 4 and grease a round 9 inch/24cm pan.
• Toss chopped plums (or other fruit) with 1 tablespoon flour.
• In a small bowl, whisk together flour, baking powder, baking soda and salt and set aside.
• In a large bowl, beat cream cheese to soften then beat in brown sugar.
• Add eggs one at a time, beating throughly after each addition.
• Add half the flour mix to the cheese mix and fold then add the yogurt and stir to combine.
• Add the rest of the flour mix and beat until smooth.
• Fold in the floured plums.
• Spread batter into prepared pan and bake for around 30 minutes.

FRESH PLUM CAKE

Steps:

• Preheat the oven to 350* 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 ½ teaspoons 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. Then 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 Tb. of sugar and the remaining ¼ tsp of pumpkin pie spice over the plums.
• Bake for 50-55 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!
• Serves 8-12.