It’s the end of summer and the leaves are beginning to fall which means it’s definitely time to get this Late Summer Plum Cake baking in your ovens.
Smoothly spiced with a variety of cinnamon, nutmeg and cardamom in a simple cake recipe and filled with a pound of pitted plums. This cake is sweet and moist and worth every mouthful on the hips!
To make Late Summer Plum Cake, you will need the following ingredients:
Preheat oven to 350 °F, grease a 9-inch springform pan.
In a large mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, cardamom and salt.
In a separate bowl, using an electric beater, whisk the butter and 1 cup sugar for about 3 minutes, until light and fluffy.
Continue beating at a slow speed while adding the egg and vanilla extract.
Alternating between the dry ingredient mixture and the milk, gradually add to the wet ingredients bowl from step 4. Continue whisking on low speed until batter is quite thick and smooth.
Transfer batter to the greased baking pan and smooth over the top. Arrange plums on top to cover as most of the batter as possible, skin side up. Sprinkle 2 tablespoons of sugar over the plums.
Bake for 50-60 minutes until cooked through the middle and golden brown on top.
Once baked, remove from the heat and run a knife around the edge of the pan to help remove the springform. Leave to cool on a wire rack completely before serving.
Serve at room temperature, sliced, with ice cream or whipped cream, if you wish!
Make your afternoon tea that much better with this Late Summer Plum Cake. Simple and delightful makes baking this cake easy and fun. Try it for yourself and let us know how yours came out. Tag #cookmerecipes in your own creations and baking posts.
