Plum season is upon us, and there are few things we love more than cooking and baking with the seasons. Using the freshest ingredients Mother Nature has to offer at their peak ripeness really makes a dish special, and this simple Plum Cake is no exception. Equal parts sweet, tart, and creamy, there is something in this cake that everyone will love.
Simple Plum Cake
From the Redmond Heritage Farm Kitchen
- 1/2 cup of grass-fed butter, cubed
- 1 cup flour of choice
- 1 1/4 cup organic unrefined cane sugar, divided
- 1 tsp baking powder
- 2 large pastured eggs
- 5-6 fresh plums
- 1 quart Straus whipping cream
- 1/3 cup powdered sugar
- Preheat the oven to 350 degrees. Butter and dust with flour a 9-inch round spring form cake pan and set aside. In the bowl of a stand mixer, combine 1 cup of the sugar and the butter. Slowly beat to blend and then increase the speed to high until well mixed, about 3 minutes. Add the eggs, one at a time, and mix until incorporated. Add the flour and baking powder and mix in slowly, then beat on high for 2 minutes or until it becomes a stiff batter.
- Pour the batter into the prepared pan and arrange 2-3 sliced plums on top of the batter. Bake on the center rack of your oven until cake just begins to pull from the pan rim, 55 to 60 minutes. Cool for 10-15 minutes, then remove the cake from the pan.
- While the cake is baking, slice the remaining plums and place with remaining sugar in a small saucepan with 1/4 cup water. Heat until the fruit is soft and the mixture thickens, about 5 minutes. Remove from the stove and cool completely.
- Meanwhile, whip the cream until stiff peaks form. Carefully fold fruit mixture into the whipped cream. Cut the cooled cake in half horizontally and spread the whipping cream onto the bottom layer. Top with the top half of cake and sprinkle lightly with powdered sugar. Enjoy!