Fresh Plum Cake – a delicious recipe with flour, baking powder, salt, pumpkin pie spice, unsalted butter, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350* F. Place a sheet of parchment paper over the bottom disk of an 8-9 inch spring-form pan. Fasten the ring around the disk with the parchment paper secured in between. Cut off the excess paper. Grease the sides of the pan.
2
Whisk together the flour, baking powder, salt and 1/2 teaspoons of pumpkin pie spice.
3
In the electric mixer, cream 1 cup of sugar with the butter. Add the eggs one at a time. Slowly add the flour mixture. Scrape the bowl and mix again.
4
Spread the batter evenly in the prepared pan.
5
Slice the plums into eighths. The easiest way I've found to do this, is to run a knife around the plum to half it, then do the same to quarter it. Split each quarter in half. Then the little sections should pop off the pit with your knife.
6
Place the plum slices around the top of the cake in a pretty pattern-make sure they are close together.
7
Sprinkle 1 Tb. of sugar and the remaining 1/4 tsp of pumpkin pie spice over the plums.
8
Bake for 50-55 minutes-until a toothpick inserted into the center comes out clean. Make SURE not to over bake! Cool for 15 minutes in the pan, and another 10 minutes out of the pan before serving!
851
kcal
Calories
51
g
Fat
90
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour (7 oz.), 1 teaspoon baking powder, 1/4 teaspoon salt, 3/4 teaspoon pumpkin pie spice, divided, and more.
Yes, Fresh Plum Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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