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Plum Cake
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Plum Cake

This may be my favorite cake in the whole book. That’s a big statement, since I created them all and put my heart into each one. This one is perfectly balanced with sweet, buttery, tender, yet hearty cake and the freshness of tart plums. The spiral of plums sinks into the cake and turns a stunning fuchsia in the oven. I can’t ever wait to transfer it from the baking pan to a plate before cutting a warm slice and devouring it. Add some softly whipped cream, and this cake is my idea of pure joy.
Servings: 1 9-inch / 23cm cake
Author: Zoë François

Ingredients

  • 10 tbsp (140g) unsalted butter at room temperature
  • 1 cup (200g) granulated sugar
  • 2 eggs at room temperature
  • 1/2 cup (120ml) whole milk at room temperature
  • 1 tsp vanilla extract make your own
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (60g) almond flour
  • 1/4 cup (35g) whole-wheat flour
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 4 plums quartered

Topping

  • 2 tbsp granulated sugar
  • 1/4 tsp ground cinnamon
  • 2 tbsp unsalted butter, cold cut into 1/4-inch (6mm) cubes

Instructions

  • Preheat the oven to 375°F / 190°C. Generously grease a 9-inch / 23cm springform pan, then line the bottom and sides with greased parchment paper.
  • In a food processor, combine the butter, sugar, eggs, milk, and vanilla and process until smooth. Add all three flours, the baking powder, and salt and mix together by pulsing several times, just until smooth.
  • Scrape the batter into the prepared pan and smooth the top with a spatula. Gently tap the pan on the counter several times to release excess air bubbles. Add the plums in a spiral on top of the batter. Set the pan on a baking sheet.
  • Bake for about 45 minutes.

Topping

  • Meanwhile, in a small bowl, mix together the sugar and cinnamon.
  • Carefully sprinkle the topping over the baked cake and then dot with the butter.
  • Continue baking until the cake is golden and a tester comes out clean, about 20 minutes. Let the cake cool in the pan for 20 minutes and then run a knife around the edge. Remove the sides of the springform and transfer to a wire rack to cool completely before serving.