Quick and simple plum cake recipe
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- Dish type
- Cakes with fruit
- Plum cake
This plum cake is quite easy and quick to make if you use a food processor. It can be mixed by hand as well, just takes a bit more time.
21 people made this
IngredientsMakes: 1 cake
- 600g plums (15-20), halved and stones removed
- juice and zest of 1/2 lemon
- 100g butter, softened
- 200g granulated sugar
- 300g plain flour
- 2 eggs
- 75g soured cream or buttermilk
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- icing sugar for dusting (optional)
MethodPrep:15min ›Cook:45min ›Extra time:15min cooling › Ready in:1hr15min
- Preheat oven to 180 C / Gas 4. Grease and flour one 26 to 28 cm round cake tin.
- Prepare plums and sprinkle with juice of 1/2 lemon. Set aside.
- Add butter, sugar, flour, eggs, soured cream, baking powder, salt and lemon zest to food processor. Mix until smooth. Transfer to prepared tin.
- Arrange plums on top of cake mixture, cut-side down. Plums can touch or even overlap. The more you can fit, the better! Dust with cinnamon.
- Bake in preheated oven for 45 to 50 minutes, or until a skewer inserted in the centre comes out clean. Cool 15 to 20 minutes before serving. Dust with icing sugar if desired.
If mixing by hand:
Cream softened butter and sugar together, add eggs one at a time, then the lemon zest. Then add the flour (sifted together with baking powder and salt) alternately with the soured cream, adding a little at a time. Mix until light and smooth.
I usually soften butter in microwave for 12 to 15 seconds (exact time will depend on your microwave).
Reviews & ratingsAverage global rating:(4)
Reviews in English (2)
This cake was so tasty and moist. It has the genuine flavour of classic and traditional recipes.-14 Sep 2016
Delicious!-13 Sep 2016
Simple Summer Plum Cake Recipe
Gardeners are so busy at this time of the year. Add a job and a few kids to the mix, and cake baking, which should be near the top of the priority list languishes way below.
Here’s the world’s most simple cake, especially for you my friends. I know you’re busy and I know you love cake. (I like to imagine this is how cakes used to be made before Kitchen Aids’, before 9 different types of sugar, before freeze dried fruits and all the other uber fancy things that have invaded our baking.)
Lightly butter and line the base of a 20cm spring form cake tin . Heat the oven to 180°C/350°F/Gas Mark 4.
Place the flour in a mixing bowl and rub in the butter until the mixture forms fine crumbs. Stir in the sugar. Add the milk, egg and almond extract and beat to a stiff batter. Place the mixture into the prepared tin.
Thickly slice the plums discarding the stones and pace on top.
For the topping: place the butter, sugar and flour in a mixing bowl and rub the butter into the flour until it forms clumpy crumbs. Scatter on top of the plums and bake for 45-55 mins until golden brown and a skewer comes out cleanly. Allow to cool in the tin for 10 mins. Then turn out and allow to cool completely. Serve dusted with icing sugar if liked.
Really Easy Plum Cake
Summer is halfway over, people. More than halfway over, in fact. It’s been hot as hell in New York, so right now I’m kind of excited for September, when I’ll hopefully be able to bust out a jacket or two and not feel like I’m dying if I put on a pair of jeans, but I also know that New York is going to k-i-l-l me this winter and all of my friends who moved to LA are going to be posting pictures of themselves cooking a turkey on the beach or something while I’m shivering over a trash can fire in some back alley. That’s a pretty accurate description of New York winters. Everyone warms their hands over giant piles of trash. This is, of course, the opposite of what happens in the summer, where we use said trash piles to shield ourselves from the oppressive sun. Whatever happens this winter, we’ll always have sweet summer memories, right fellow kids? Rockaway Beach, Governors Island, day drinking on Sunday afternoons and eating all of the grilled and barbecued foods we could possibly handle. I’ll try to keep doing these things until my sleeves get longer and the days get shorter. I do it for you, ya’ know.
Pretty bar, pretty sushi from Salt + Charcoal, milk bread from the same place, and ice cold rosé.
The is the perfect end-of-summer, oh-god-when-will-I-see-another-plum kind of cake to make. You can really use any stone fruit here: peaches, nectarines, cherries, apricots…whatever floats your boat. In the fall, try making this cake with apples or pears, too – why not? The base is simple and perfect. It’s a light yellow cake, with a slightly crispy top, thanks to a quick sprinkle of granulated sugar before going into the oven. This is a satisfying cake to make because it’s super easy, completely unfussy, and the result is perfectly simple: just cake and fruit. This is the kind of thing you want to bring to your next picnic or barbecue, because people can cut off a slice and eat it happily with their hands. Be sure to save yourself a couple of slices for breakfast, though – it’s great with a big cup of coffee or tea, and the final bit of crust is sturdy enough to use to pick of any remaining crumbs, a cake-eating strategy you should all adopt to get the most out of any delicious baked good you may come across.
You’ve got to love a recipe with so few ingredients.
Get your batter together.
Arrange your plums on top, sprinkle with sugar and bake until set.
Let the cake cool for a bit before slicing and serving. Do I spy an heirloom tomato pie in the background? Yes, yes I do.
This cake will keep well, covered and refrigerated, for up to 3 days.
Quick Almond and Plum Cake
Preheat the oven to 350°. Coat the inside of a 10-inch springform pan with 1/4 teaspoon of the butter reserve the rest.
In a food processor, combine the flour, almonds and 2/3 cup of the sugar and process until a coarse powder forms. Add the eggs, oil, baking powder, vanilla and remaining butter process just until incorporated. Add the milk and process just until the batter is smooth. Pour the batter into the prepared pan in should be about 3/4 inch deep in the pan.
Using the tip of a sharp knife, remove the pit from the stem end of each plum. Rinse the whole pitted plums well in cold water and, while they are still wet, roll them in the remaining 3 tablespoons of sugar. Push the plums down into the cake batter until half immersed, making sure to space them evenly.
Set the pan on a cookie sheet. Bake in the center of the oven for 40 minutes, or until the cake is puffed and browned. Let cool on a rack until lukewarm.
Mix the plum jam and brandy and brush the glaze over the lukewarm cake. Remove the springform pan and cut the cake into 6 wedges each serving should contain a plum. Serve lukewarm or at room temperature.
German plum cake, aka Pflaumen-Streuselkuchen! So thankful to my niece, Melissa Judd, for finding this long-lost family favorite from her German Grandma (my hubby's Mutti) and Oma to our boys.
The lovely bright, rich color is because Melissa made this with Black Doris plums though Italian prune plums are more traditional.
- ¾ cup sugar
- 3 tbsp cornstarch
- 3 cups sliced plums
- lemon juice (if needed)
- butter (if needed)
- 1 tbsp vinegar
- ¾ cup milk
- 1 egg
- 2¼ cups all-purpose flour
- ¾ cup sugar
- ¾ cup butter, cold
- ½ tsp baking powder
- ½ tsp baking soda
- ½ cup finely chopped walnuts
- Stir together sugar and cornstarch. Add to a saucepan with sliced plums. Stir over medium heat until fruit thickens.
- Add a couple of tablespoons lemon juice if too sweet. Add some butter if too sticky.
- Set aside to cool.
- Preheat oven to 350°F. Butter a 9-inch springform pan.
- Stir together vinegar and milk. Set aside for 5 minutes. Then add egg and beat together.
- In another bowl combine flour and sugar. Cut in butter until crumbly. Remove ½ cup and reserve for the streusel topping.
- To the remainder add baking powder, baking soda, and walnuts. Add milk mixture to dry ingredients, stirring just until moistened.
- Spread ⅔ of batter over the bottom and part way up the sides of the pan. Spread the fruit filling over the batter. Spread the remaining batter over the fruit in small spoonfuls, using two forks to spread over the filling as well as you can.
- Sprinkle with the reserved streusel topping.
- Bake for about 50 minutes or until nicely browned.
Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
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Steps to Prepare Super Quick Homemade Almond and plum cake
Almond and plum cake. Plums get all the credit for making the best looking rustic cakes ever, don't they? And tarts too, let's not forget the all-time favorite crumble plum tart. End of the summer stone fruit always makes me rush into the kitchen for those last recipes with peaches and.
While we've got nothing against homey, which is what author Domenica Marchetti dubs this dessert, we think this lovely little looker of a cake has a little haute going on, too. She prefers how this simple cake "celebrates September. Whisk flour, almond meal, baking powder, and salt in a medium bowl.
Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, almond and plum cake. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Almond and plum cake is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Almond and plum cake is something that I have loved my entire life.
Plums get all the credit for making the best looking rustic cakes ever, don't they? And tarts too, let's not forget the all-time favorite crumble plum tart. End of the summer stone fruit always makes me rush into the kitchen for those last recipes with peaches and.
To begin with this recipe, we have to prepare a few ingredients. You can cook almond and plum cake using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Almond and plum cake:
- Prepare 240 grams of almond meal.
- Take 1/2 head of orange juice squeezed from half an orange.
- Make ready 1 of orange zest from whole orange.
- Prepare 150 grams of softened butter.
- Prepare 150 grams of caster sugar.
- Make ready 3 of eggs.
- Take 1/4 tsp of baking powder.
- Make ready 75 grams of all-purpose flour.
- Prepare 3 of plums – cut into thin wedged slices.
- Get 1 of cooking oil spray.
This almond, plum buttermilk cake is full of almond flavour, soft yet chewy cake, tart plums and topped with crunchy almonds. I love the sweet and sour combination in this cake, and you can serve it with cold vanilla ice cream, or whipped cream to make it extra special. Almond Plum Cake as a comfort food dessert. I like this cake best when still a little warm from the oven.
Instructions to make Almond and plum cake:
- Preheat the oven to 160°C. Coat a 23cm round springform pan with cooking oli spray.
- Using an electric mixer, beat the butter and 2/3 cup (150g) sugar on medium speed until light and creamy. Gradually beat in the almond meal. Add the eggs one at a time. Mix in the orange juice, orange zest, baking powder and. Reduce the speed to low and mix in the flour until just blended..
- Transfer the batter to the prepared pan..
- Gently place the plum wedges on top of the batter. Sprinkle with some caster sugar..
- Bake for 40 minutes or until a toothpick inserted into the centre of the cake comes out with a few moist crumbs. Transfer the cake to a wire rack and allow to cool in the pan for 10 minutes..
We served it with a small scoop of vanilla bean ice cream and it was just sublime. I might just be fighting Elisabeth for those prune plums every summer at the supermarket now. This cake, adapted from Rustic Italian by Domenica Marchetti is called the Torta di Prugne e Mandorle or Plum Almond Cake. It's a easy recipe (no stand mixers needed!) that befits the rustic nature of the cake. Be the first to rate & review!
So that’s going to wrap it up with this special food almond and plum cake recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
Easy Plum Cake Recipe
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Easy Plum Cake
My mom has been making this Plum Cake for years. It’s a recipe she got from a friend decades ago, and she makes it every summer when plums are in season. It’s amazing. The perfect mix of sweet and tart. I like to think that it’s a traditional Polish cake recipe, though I have no actual evidence to back that up. It’s definitely not your typical cake recipe, and when my mom was telling me how to make it I was a bit skeptical. What do you mean there’s no butter? 4 or 5 eggs – which is it?? Not to mention that she uses literal cups, not measuring cups, to scoop her flour. “Oh you know, I just use the glass that I drink my coffee in, that much flour.” This goes against everything I learned in pastry school. I like to imagine this is how they did it in the old days in Poland…
Needless to say, my first attempt at this Plum Cake a few weeks ago, though not an epic failure, was less than stellar. The pictures, on the other hand, were an epic failure, and no amount of editing could get them to look decent. I was having such a hard time taking pictures if there was a lot of white in the scene. Everything would turn out super grey. Like, dark grey, even in the best lighting. So frustrating!! Since that experience though, I have mustered up the courage to mess around with manual mode on my camera, and now all is well with the world.
The Ultimate Cake Collection
Over 50 of my very favorite cake recipes all in one place! From Classic Cakes to Holiday favorites and everything in between.
Ok so this Plum Cake. It’s simple. It’s delicious. You should really just make it.
The beauty of this recipe is that you can use almost any fruit. I think the original actually calls for blueberries, which would be delicious, but I can also imagine peaches, cherries, or raspberries. The possibilities are endless, really.
Your fruit will likely sink to the bottom like my plums did. Well they didn’t actually sink – they started out on the bottom because there wasn’t that much batter, but as the batter doubled in size the plums stayed where they were. I see no issue with fruit on the bottom though, and it tastes every bit as delicious.
I chose to slice the plums and fold them in, but you could also just halve the plums and place them on top of the batter instead, which is what I did the first time. It didn’t look as pretty as I thought it would, and the plum distribution wasn’t the best, so I tried slicing them this time instead, and I think it came out better.
For this attempt, I halved the recipe and used an 8″ x 8″ pan, but it can easily be doubled and done in a 9″ x 13″ pan. Your cake will likely be a bit thicker in the bigger pan, but still equally delicious.
The cake actually baked up a lot lighter and fluffier than I expected. The first time I made this, it was a lot more dense, which is how it is when my mom makes it. I’m not really sure why, maybe the pan size? Or that I added more sugar this time? Regardless, if you follow the recipe below, you will not be disappointed. A perfectly light, super moist, sweet & tart cake awaits you. All you need is a simple dusting of powdered sugar and you’re good to go!
Almond, Orange and Plum Cake
Published: Aug 14, 2014 · Modified: Jul 26, 2017 by Bintu · This post may contain affiliate links.
Plum season, handily tucked between strawberries in June and apples in September, is finally here. They come in so many varieties and colours, from the small, yellow greengages to the big, purple juicy Victoria plums &ndash that we are never ever bored of them. One of the nicest things is being able to lean out of a bedroom window and pick a plum from the tree trained up the house, without even having to get up. Totally got that one sorted.
We eat them straight from the tree, but also cook them in jam, pies, in puddings or even dried and added to stews and tagines. But for something a little bit different we fall back to this almond, orange and plum cake which is just bursting with the flavours of summer. So it was an easy choice to re create this cake for #AgaInspiredRecipes challenge hosted by Rix Petroleum.
This almond, orange and plum tray bake is simple and quick to make and does not require a mixer &ndash a very easy way to join in the Great British Bake Off fun. It is easy to add more plums or other flavourings that you might prefer. Plus any leftover cake can be simply frozen for another day.
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