Recipe courtesy of Zoe Francois
Plum Cake
- Level: Easy
- Yield: One 8-inch cake
- Total: 2 hr 5 min
- Active: 30 min
Ingredients
Italian Plum Cake:
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/4 cups brown sugar
3 eggs
2 yolks
1 1/2 teaspoons lemon zest
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
18 Italian plums, cut in half and pitted
Topping:
1 1/4 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup (1 stick) unsalted butter, melted
Directions
- To make the cake: Preheat oven to 350 degrees F. Grease an 8-inch springform pan with butter.
- In a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar, until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl after each. Mix in the zest and vanilla. In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients to the butter/sugar mixture and mix on low speed until just combined. Spread half of the batter into the prepared pan.
- Place half of the cut plums on the batter, cut-side up. Spread the remaining batter over the plums. Spread the batter into an even layer and top with remaining plums.
- To make the topping: In a bowl, mix together the flour, sugar, salt, cinnamon and melted butter. You may have to mix it with your hands to get all the butter incorporated.
- Spread the crumb topping over the plums evenly.
- Place the cake on two stacked cookie sheets, to prevent the bottom from getting too brown during the long baking time. Bake for about 1 hour 15 minutes or until a tester come out clean. Cool on a rack.
- Serve it slightly warm or at room temperature.