Quetsch Plum And Walnut Butter Cake Recipe

Name: Quetsch Plum And Walnut Butter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 whole Large Quetsch Plums (About 1 Pound); 1/4 cups Brandy Or Cognac; 1-1/4 cup Granulated White Sugar, Divided; 8 Tablespoons Butter, At Room Temperature, Plus Some To Grease The Cake Pan; 1 teaspoon Lemon Zest, Finely Grated; 1 teaspoon Vanilla Extract; 1 cup Unbleached White Flour, Plus Some To Dust Over The Buttered Cake Pan; 1/2 teaspoons Baking Powder; 1/2 teaspoons Salt; 2 whole Large Eggs, At Room Temperature; 1 ounce, weight Walnuts, Toasted, Ground And Cooled; Powdered Sugar To Sprinkle Over The Baked Cake; Lightly Whipped And Sweetened Heavy Cream, To Serve (optional)

Servings: persons

8 whole Large Quetsch Plums (About 1 Pound)
1/4 cups Brandy Or Cognac
1-1/4 cup Granulated White Sugar, Divided
8 Tablespoons Butter, At Room Temperature, Plus Some To Grease The Cake Pan
1 teaspoon Lemon Zest, Finely Grated
1 teaspoon Vanilla Extract
1 cup Unbleached White Flour, Plus Some To Dust Over The Buttered Cake Pan
1/2 teaspoons Baking Powder
1/2 teaspoons Salt
2 whole Large Eggs, At Room Temperature
1 ounce, weight Walnuts, Toasted, Ground And Cooled
Powdered Sugar To Sprinkle Over The Baked Cake
Lightly Whipped And Sweetened Heavy Cream, To Serve (optional)

1
["You will also need:", "1. A food processor or blender for grinding the walnuts.", "2. A 9-inch springform pan, lined with parchment paper.", "3. Two mixing bowls.", "4. A sifter.", "5. A mixer, standing or hand.", "6. A small strainer for sprinkling powdered sugar over the baked cake.", "For the cake:", "1. Preheat the oven to 350u00b0F. Grease a 9-inch springform pan with butter, dust it with flour, and line the bottom with parchment paper.", "2. Place the halved and pitted plums in a bowl. Pour the brandy over them and sprinkle them with 2 tablespoons of sugar.", "3. Cream the butter with 1 cup of sugar, grated lemon zest, and vanilla extract until the mixture is light and fluffy. Sift the flour, baking powder and salt together and mix them into the butter.", "4. Beat the eggs until they start to foam. Add them and the ground walnuts to the flour and butter mixture.", "5. Pour the batter into the pan. Arrange the plums on top in rings, cut side down. Sprinkle with any remaining brandy/sugar syrup and the remaining 2 tablespoons sugar. (The syrup may leak a little from the pan. A piece of foil placed on the rack below the one holding the cake will catch the drips.)", "6. Bake the cake for 1 hour, or until it is golden and an inserted toothpick comes out clean. Let the cake cool for 10 minutes, remove the ring of the springform pan and transfer the cake to a plate. (It isn't essential to remove the cake from the bottom of the pan and peel off the parchment. The cake is best when served warm and, before it cools, it's difficult to remove the paper.)", "7. Put a little powdered sugar in a small strainer and sieve the sugar over the top of the cake.", "8. Optional serving suggestion: a bowl of lightly whipped and sweetened heavy cream to accompany warm slices of this cake.", "The recipe is adapted from one in ""In the Hands of a Chef"" (2002) by Jody Adams, the chef and owner of the restaurant ""Rialto"" in Cambridge, Massachusetts."]

827

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 8 whole Large Quetsch Plums (About 1 Pound), 1/4 cups Brandy Or Cognac, 1-1/4 cup Granulated White Sugar, Divided, 8 Tablespoons Butter, At Room Temperature, Plus Some To Grease The Cake Pan, and more.

Yes, Quetsch Plum And Walnut Butter 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.

That's it — enjoy your meal!

Quetsch Plum And Walnut Butter Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions