Plum Cake With Lime And Rose Recipe

Name: Plum Cake With Lime And Rose
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons unsalted butter (or margarine to make a non-dairy cake) - make sure to bring to room temperature; 3/4 cup brown sugar; 2 eggs; 1/3 cup flavorless oil (e.g., canola); 1 lime for zest; 1.5 teaspoons rose water; 1.5 cups flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 8 very small plums (3 or 4 should fit comfortably in your hand; if you want to be exact, they should just shy of 2 inches in diameter)

Servings: persons

1
Preheat oven to 350u00b0F. Grease and flour an 8x8 square pan.
2
Using a stand mixer, beat the room temperature butter until soft and creamy, about 3 minutes. Add the sugar and beat for another 3 minutes. Add the eggs one at a time, beating after each addition for another minute. So, that's 8 minutes total so far. Add the oil, lime zest, and rose water and beat until satiny and creamy.
3
You're supposed to first whisk together the dry ingredients, but I cheat. Here's how: Add flour, baking powder, and salt to the bowl. Don't mix it into the wet ingredients yet. Use a spoon to gently mix together just the dry ingredients so that there are no big lumps of baking powder in one spot and a pile of salt in another. Then turn the mixer back on until the dry ingredients are just incorporated with the wet.
4
Slice the plums in half. I actually sliced on either side of the pit so you don't have to twist the halves to get the pit out. And, as a special bonus, you get a leftover slivers of plum to snack on while baking.
5
Use a spatula to help pour the batter into the pan. Use the spatula to spread and even out the batter. Arrange the plums, flesh side up in a 4X4 matrix. Gently push them down into the batter.
6
Bake the cake for 30-40 minutes until the cake puffs up and turns golden. When you stick a toothpick in, it's OK for a few crumbs to cling, as long as the batter is not still liquidy.
7
Let cool for at least 15 minutes and then run a knife around the edges to help remove the cake from the pan.

704

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 tablespoons unsalted butter (or margarine to make a non-dairy cake) - make sure to bring to room temperature, 3/4 cup brown sugar, 2 eggs, 1/3 cup flavorless oil (e.g., canola), and more.

Yes, Plum Cake With Lime And Rose 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.

That's it — enjoy your meal!

Plum Cake With Lime And Rose

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions