Late Summer Plum Cake Recipe

I recently discovered a unique twist with this Late Summer Plum Cake. The vibrant blend of ripe plums, softened butter, and a hint of walnuts creates a memorable Plum Loaf Cake that surprises with its bright, refined flavors. Join me in savoring this refreshingly inventive creation that redefines a classic treat.

I’ve always been fascinated by how simple ingredients can transform into something unexpectedly delicious. My Late Summer Plum Cake is a perfect mix of sweet and tart flavors that really tickles your tastebuds.

I mix together all-purpose flour, baking powder, just a pinch of salt, and a bit of baking soda to form the base while creaming softened unsalted butter and granulated sugar until it’s light and fluffy. Then, I carefully beat in fresh eggs along with whole milk and a splash of vanilla extract for that extra kick of flavor.

The star of the show is the ripe plums, sliced carefully and arranged so that every bite bursts with juicy goodness. I even toss in some chopped walnuts if I feel like a nutty twist.

This recipe reminds me of some cool twists like a Strawberry Plum twist or something you might see in Blue Plum Recipes. Give it a try and see what can you make with plums in your own kitchen!

Why I Like this Recipe

I like this recipe because its super simple and the ingredients are stuff I always have around the house. I also really like that the plums give it a fresh, tangy sweetness that makes the whole cake taste extra summery. The walnuts add a nice crunch too, which gives a cool texture contrast to the soft cake. Finally, I appreciate how the instructions break things down step by step so even if I’m not a pro in the kitchen, I can still pull this off pretty well.

Ingredients

• All-purpose flour: Provides carbohydrates for energy and a light, tender crumb.
• Unsalted butter: Contributes essential fats, smooth texture and a rich creamy taste.
• Granulated sugar: Offers sweetness and helps in browning, though it adds little nutrition.
• Plums: Impart a tangy flavor along with vitamin C and natural moisture release.
• Walnuts: Add crunch, healthy fats and extra protein if you choose to include them.
• Eggs: Offer essential proteins that bind ingredients and enrich the cake’s texture.
• Milk: Provides moisture and helps create a smooth, tender crumb in your cake.
• Vanilla extract: Infuses warm aroma and enhances the overall flavors of the cake.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 200g unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 4 to 6 medium ripe plums, pitted and sliced
• 1/2 cup chopped walnuts (optional)

How to Make this

1. Preheat your oven to 350°F and grease a 9-inch loaf pan or round cake tin well.

2. In a medium bowl, mix together the 2 cups of all-purpose flour, 1 tsp baking powder, 1/4 tsp baking soda and 1/2 tsp salt.

3. In a larger bowl, cream the 200g softened unsalted butter with 1 cup granulated sugar until its light and a bit fluffy.

4. Beat in the 3 large eggs one at a time making sure each one is fully mixed in before adding the next.

5. Stir the 1 tsp vanilla extract into the butter mixture.

6. Alternate adding the dry ingredients and 1/2 cup whole milk into the butter mixture, starting and ending with the flour mix, and stir gently just until combined.

7. Pour the batter in to the prepared pan and let it spread out evenly.

8. Arrange the 4 to 6 pitted and sliced ripe plums on the top of the batter, pressing them lightly so they sink in a bit.

9. Sprinkle 1/2 cup chopped walnuts if you like some extra crunch.

10. Bake for around 50 to 60 minutes, checking by inserting a toothpick in the center (it should come out clean). Let the cake cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Equipment Needed

1. Oven – to preheat at 350°F for baking the cake
2. 9-inch loaf pan or round cake tin – used for baking
3. Medium bowl – for mixing the flour, baking powder, baking soda and salt
4. Large bowl – needed for creaming butter and sugar, then mixing in eggs, vanilla etc.
5. Electric mixer or a hand whisk – helps cream the butter and beat in eggs properly
6. Measuring cups and spoons – for accurate amounts of flour, sugar, baking powder, soda, salt and milk
7. Rubber spatula – to stir the batter gently and evenly
8. Knife and cutting board – for pitting and slicing the plums
9. Wire cooling rack – to cool the cake after baking
10. Toothpick – for checking if the cake is done by inserting it in the center

FAQ

Late Summer Plum Cake Recipe Substitutions and Variations

• If you dont have unsalted butter, you can use salted butter instead but lower the extra added salt a bit.
• You can swap all-purpose flour with whole wheat flour if you want a nuttier flavour but expect a denser cake.
• If you’re out of whole milk, almond milk or another plant based milk works just fine in your batter.
• Not a nut fan? Pecans or even hazelnuts are cool alternatives to walnuts if you decide you’d like something different.
• And for baking powder, if its missing you can mix 1/4 tsp baking soda with 1/2 tsp cream of tartar for every teaspoon needed.

Pro Tips

1. Try beating the butter and sugar a little longer than the recipe says – it really helps get that nice, airy texture. Even if it gets a bit tedious, it makes a big difference.

2. Make sure your eggs, milk, and butter are all at room temperature before you start. It might sound obvious, but it really helps the batter mix together more smoothly without any weird lumps.

3. When you’re layering the plum slices on top, gently press them into the batter so they don’t just sit on the surface. This way, youll get a burst of plum flavor in every bite instead of just on top.

4. If you’re tossing in walnuts, add them at the very end of mixing so you keep that good crunch. Overmixing can turn them into mush, and nobody wants that!