Simple plum cake

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Today I want to share a recipe for a simple and quick quick cake, the main star of which are juicy plums. Needless to say, it actually works great with any summer fruit!

 

Cake comes out incredibly fluffy and light, yet still moist. It is subtly vanilla in flavour, with a distinct, buttery aroma. It is completed by soft plums that bring pleasant freshness and natural sweetness to the cake. It's a simple dessert that will come in handy when we're overcome with an urge for something sweet!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (26 x 26 cm baking tin)

  • 300 g (~2 cups) cake flour
  • 2 flat tsp baking powder
  • A small pinch of salt
  • 200 g soft butter
  • 160 g (~0.8 cup) sugar
  • 5 large eggs
  • 1.5 tsp vanilla paste
  • 1 packet vanilla pudding
  • ~900 g plums
  • Icing sugar

Method

  1. Sift 300 g cake flour, 2 flat tsp baking powder and a small pinch of salt through a fine sieve. Once you get rid of all lumps, stir through the dry ingredients with a whisk. Set the mixture aside for a moment.
  2. Put 200 g soft butter into a separate, large bowl. Add 160 g white sugar and cream them together with an electric mixer until butter becomes light and fluffy, and sugar dissolves. All the ingredients used in the cake should be at room temperature, so remember to take butter and eggs out of a fridge at least one hour before making the cake. It is worth scraping down the sides of the bowl with a spatula from time to time. It will ensure that everything combines as it should.
  3. Add 5 large eggs to creamed butter. Do it slowly, one egg at a time, and combine each egg with the batter completely before adding the next one. Once you add all the eggs the batter will look as if it split. It is normal and nothing to worry about; once you add dry ingredients the batter will come together nicely. Add 1.5 tsp vanillla paste at this stage, too. If you don't have vanilla paste at hand, you can use vanilla extract or replace part of sugar with vanilla sugar. Stir through the contents of the bowl shortly, only until vanilla paste is distributed, and set mixer aside. We won't need it anymore.
  4. Add 1 packet vanilla pudding to the batter. Combine the contents shortly with a silicone spatula, only until you can no longer see dry powder. Start adding sifted flour to the batter next. Do it in three batches, a few tablespoons at a time, and combine the contents of the bowl shortly each time, same as with the vanilla pudding. This way you won't overmix the cake, and it will be light and fluffy after baking. 
  5. Transfer ready batter into a baking tin lined with baking paper, 26 x 26 cm, and spread it in a thin layer across the whole surface. Try to spread the batter as evenly as you can so it can raise nicely. Next, arrange a layer of rinsed, halved plums on top. The exact amount will depend on their size and the variety you're using.
  6. Bake the cake in an oven preheated to 180 deg C, no fan, for 45-50 minutes, until a wooden skewer inserted into the middle of the cake comes out clean. If the cake is browning too quickly, you can cover it with a piece of aluminum foil or baking paper. Take ready cake out of the oven and set it aside in the baking tin until completely cool.
  7. Decorate the cake with icing sugar or icing.
  8. Enjoy!

Approximate nutritional value

100 g

  • 302 kcal
  • Carbs: 36 g
  • Fat: 15 g
  • Protein: 6 g
  • Fibre: 1 g

1 slice (recipe makes 16 slices)

  • 329 kcal
  • Carbs: 39 g
  • Fat: 16 g
  • Protein: 6 g
  • Fibre: 2 g

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