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–+ servings

Rustic Classic Plum Cake with Caramelized Plums

A sticky, spiced, and utterly simple classic plum cake that flips into a caramelized wonder. Serve warm with cream.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 1
Course: Desserts
Cuisine: British
Calories: 830
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons unsalted butter, melted for greasing the pan
  • 1/4 cup brown sugar, packed for the topping
  • 8 plums fresh ripe plums, sliced about 1 lb (500g)
  • 2 cups all-purpose flour (256g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon fine salt
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 1 cup whole milk room temperature
  • 7 tablespoons unsalted butter, melted (100g)

Method
 

  1. Preheat the oven to 375°F (350°F if using a convection oven). Brush a 9-inch round cake pan with the 2 tablespoons melted butter and line the bottom with a parchment paper round.
  2. Sprinkle the brown sugar evenly over the bottom of the prepared pan. Arrange the plum slices in a single layer, slightly overlapping, to cover the bottom completely.
  3. In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Set aside.
  4. In a separate bowl, whisk together the granulated sugar, egg, whole milk, and the 7 tablespoons melted butter until smooth. Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined, being careful not to overmix.
  5. Pour the batter over the plums and spread it out evenly with a spatula.
  6. Bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
  7. Let the cake cool in the pan on a wire rack for 30 minutes. Then carefully invert the cake onto a serving plate, letting the caramelized plums show on top. Serve warm or at room temperature with a dollop of cream or yogurt.

Nutrition

Calories: 830kcalCarbohydrates: 130gProtein: 11gFat: 27gSaturated Fat: 18gCholesterol: 120mgSodium: 580mgFiber: 3gSugar: 80g

Notes

Use ripe but firm plums so they hold their shape during baking; nectarines or peaches also work well.
If you don't have allspice, substitute with a pinch of cloves plus a little extra cinnamon.
Make sure the parchment paper is cut to fit the pan bottom perfectly to avoid tearing when you flip the cake.
The cake is even better the next day; store it in an airtight container at room temperature for up to 3 days.
To freeze, wrap the cooled cake tightly in plastic wrap and freeze for up to 2 months; thaw in the refrigerator before serving.
For a flavor twist, add a teaspoon of grated Meyer lemon zest to the batter.
Serve with vanilla ice cream or lightly sweetened crème fraîche to balance the warm spices.

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