Spiced Plum Cake

There’s something magical about the aroma of a freshly baked Spiced Plum Cake wafting through the house. I remember the first time I made this cake; it was an overcast fall afternoon, and the weather had me craving something warm and comforting. As I sliced the plums and mixed the spices, I couldn’t help but feel nostalgic for the days when my grandmother would bake during family gatherings. The memories of laughter and shared stories over a slice of cake inspire me every time I make this recipe. The blend of almonds, cinnamon, and cardamom create a perfect harmony, reminding me of the warmth and love we share during those special moments.

Ingredients to Make Spiced Plum Cake

When it comes to baking, the choice of ingredients can make all the difference. Each element in this Spiced Plum Cake plays a crucial role in achieving that delightful flavor and texture. The star of the show is, of course, the fresh plums, contributing both sweetness and moisture. The blend of almonds, buttermilk, and warm spices creates a rich flavor profile that’s simply irresistible.

• 5 medium plums (12 ounces, 340g) – Fresh plums bring a juicy sweetness that balances the cake’s flavors perfectly.
• 1 cup (85g) sliced almonds, blanched or unblanched – Adding a delightful crunch and nutty flavor that complements the plums.
• 2 tablespoons flour – Provides the structure needed for the cake.
• 1/3 cup (60g) packed light brown sugar – Enhances the sweetness with a subtle hint of molasses.
• 1/2 teaspoon ground cinnamon – Infuses warmth and depth into the cake.
• 1/2 teaspoon ground cardamom – Adds a unique, aromatic flavor that pairs beautifully with the plums.
• 2 tablespoons melted butter, salted or unsalted – Contributes to the cake’s richness.
• 8 tablespoons (4 ounces, 115g) unsalted butter, at room temperature – Essential for a fluffy texture.
• 3/4 cup (150g) granulated sugar – Provides sweetness to balance the flavors.
• 1 1/2 cups (175g) flour – The base for our cake, giving it structure.
• 1/2 teaspoon baking powder, preferably aluminum-free – Helps the cake rise.
• 1/2 teaspoon baking soda – Works with the buttermilk for leavening.
• 1 1/2 teaspoons ground cardamom – Enhances the spice profile of the cake.
• 1/2 teaspoon salt – Balances the sweetness and highlights flavors.
• 2 large eggs, at room temperature – Binds the ingredients and contributes to the cake’s structure.
• 1 teaspoon vanilla – Adds a lovely aromatic quality.
• 1/2 cup (125ml) buttermilk – Imparts moisture and tanginess.
• 2 tablespoons butter, salted or unsalted – For the glaze, it adds richness.
• 3 tablespoons dark brown sugar – Provides a deeper sweetness for the glaze.
• 3 tablespoons heavy cream – Gives the glaze a creamy texture.
• pinch of salt – Enhances the flavors.
• 1/4 teaspoon vanilla extract – A touch of vanilla to finish the glaze.

Cooking Method for Spiced Plum Cake

Making a Spiced Plum Cake is a rewarding experience that fills your kitchen with delightful aromas. Follow these steps to create your masterpiece. Remember to take your time and enjoy the process! It’s more than just baking—it’s about creating something special.

1. Preheat the oven to 350ºF (180ºC). Prepare a 9-inch (23cm) springform pan by buttering it well. This ensures your cake releases easily after baking.
2. Halve, pit, and cut the plums into eight slices. Set them aside. The slices will be beautifully arranged on top of your cake.
3. In a small bowl, prepare the topping by mixing together the sliced almonds, 2 tablespoons of flour, light brown sugar, and the cinnamon and cardamom. Add the melted butter and stir until everything is evenly combined. This topping adds a fantastic crunch and flavor.
4. In the bowl of a stand mixer fitted with the paddle attachment (or using a medium bowl and a hand mixer), beat the room-temperature butter and sugar together until the mixture is light and fluffy, about three to five minutes. This step is crucial for incorporating air, which helps the cake rise.
5. In a separate bowl, whisk together the remaining flour, baking powder, baking soda, ground cardamom, and salt. This ensures even distribution of the leavening agents.
6. Gradually add the eggs to the creamed butter one at a time, scraping down the sides of the bowl after each addition. This helps to ensure a smooth batter.
7. Stir in the vanilla extract. Next, add half of the dry ingredients, followed by the buttermilk, and then the remaining dry ingredients. Mix just until combined to avoid overmixing, which can lead to a dense cake.
8. Spread the batter into the prepared cake pan evenly. Strew the plum slices over the top in an even layer, then sprinkle the almond topping over the plums.
9. Bake in the preheated oven until the center feels set, which will take about 55 minutes to one hour. A toothpick inserted should come out clean. If you notice the top browning too quickly, cover it with a sheet of aluminum foil.
10. Once done, allow the cake to cool completely in the pan before removing the sides of the springform pan. This cooling time allows the cake to firm up.
11. To make the toffee glaze, combine the butter, dark brown sugar, cream, pinch of salt, and vanilla in a small saucepan. Bring to a gentle boil while stirring. Reduce the heat and let it simmer for one minute. Finally, remove from heat and drizzle the warm toffee over the cake before serving.

Tips and Tricks about Spiced Plum Cake

Baking can be a science, but it is also an art! Here are some tips to ensure your Spiced Plum Cake is a success:

• Storage: Store leftover cake at room temperature for up to three days. Keep it in an airtight container to maintain its moisture.
• Serving Suggestions: This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
• Freezing: While it’s best enjoyed fresh, you can freeze slices for up to three months. Wrap them tightly in plastic wrap before freezing.
• Variations: Feel free to experiment with other fruits like pears or apples if plums aren’t available.
• Gluten-Free Option: Substitute regular flour with a gluten-free blend for a gluten-free version of this cake.

Best Served With

Enjoying your Spiced Plum Cake is all about the experience. Here are some wonderful serving suggestions:

• With Whipped Cream: A generous dollop of freshly whipped cream elevates the cake, adding a creamy texture that complements the sweet plums.
• With Ice Cream: Vanilla ice cream provides a delightful contrast to the spiced flavors of the cake, making it a perfect dessert for special occasions.
• Pair with Coffee: This cake is a wonderful partner to a cup of coffee or tea, making it ideal for afternoon gatherings.
• As a Fall Dessert: Serve it at Thanksgiving or autumn celebrations, bringing in the seasonal flavors that everyone loves.
• Storage Tips: It’s best enjoyed at room temperature, but if it’s warm outside, consider refrigerating it to keep it fresh.

FAQ

Conclusion

The Spiced Plum Cake is truly a delightful treat that captures the essence of fall with its warm spices and juicy plums. I encourage you to give it a try; it might just become your new favorite dessert! Whether it’s for a special occasion or a cozy night in, this cake is sure to impress and satisfy everyone at the table.

Spiced Plum Cake

The ultimate comfort food, this Spiced Plum Cake is moist and flavorful, perfect for cozy fall gatherings. Bursting with juicy plums and warm spices, it’s a cake that brings warmth to your home. Make it tonight to delight your family!

Print Recipe Pin Recipe

Course Desserts

Cuisine American

Servings 4 servings

Calories 320 kcal

Equipment

• Frying Pan
• Whisk
• Oven
• Large Pot
• Chef's Knife
• Mixing Bowl
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 5 medium plums (12 ounces, 340g)
• 1 cup sliced almonds (85g) blanched or unblanched
• 2 tablespoons flour
• 1/3 cup packed light brown sugar (60g)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 2 tablespoons melted butter (salted or unsalted)
• 8 tablespoons unsalted butter (4 ounces, 115g) at room temperature
• 3/4 cup granulated sugar (150g)
• 1 1/2 cups flour (175g)
• 1/2 teaspoon baking powder (preferably aluminium-free)
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cardamom
• 1/2 teaspoon salt
• 2 large eggs (at room temperature)
• 1 teaspoon vanilla
• 1/2 cup buttermilk (see headnote)
• 2 tablespoons butter (salted or unsalted)
• 3 tablespoons dark brown sugar
• 3 tablespoons heavy cream
• pinch salt
• 1/4 teaspoon vanilla extract

Instructions

 

• Preheat the oven to 350ºF (180ºC). Butter a 9-inch (23cm) springform cake pan.
• Halve, pit, and cut the plums into 8 slices.
• In a small bowl, make the topping by mixing together the sliced almonds, 2 tablespoons of flour, light brown sugar, 1/2 teaspoons (each) cinnamon and cardamom, and melted butter, until everything is evenly mixed. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or by hand in a medium bowl, beat the butter and sugar until light and fluffy, about 3 to 5 minutes.
• In a separate bowl, whisk together the flour, baking powder, baking soda, 1 1/2 teaspoons of ground cardamom, and salt.
• Add the eggs to the creamed butter one at a time, scraping down the sides of the bowl after each addition to make sure they’re mixed in. Add the vanilla extract. Stir in half of the dry ingredients, then the buttermilk, then the rest of the dry ingredients, mixing just until combined. Do not overmix.
• Spread the batter into the prepared cake pan. Strew the plums over the top in an even layer, then spread the almond topping over the plums. Bake until the center just feels set, about 55 minutes to one hour. A toothpick inserted into the center should come out clean of any cake batter. If the top is browning too fast, drape a sheet of aluminum foil over the cake pan and finish baking. Let the cake cool completely then remove the sides of the springform pan.
• To make the toffee glaze, mix the butter, dark brown sugar, cream, salt, and vanilla in a small saucepan. Bring to a boil, stirring gently. Reduce the heat and cook at a low boil for 1 minute. Remove from heat and drizzle the toffee over the cake.

Notes

• Tip 1: The cake is best served at room temperature. It can be served without accompaniment or with a dollop of whipped cream or vanilla ice cream.
• Tip 2: The cake will keep for up to three days at room temperature. I would not recommend freezing it.

Keyword baking with plums, easy cake recipe, fall desserts, Spiced Plum Cake

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Meet Layla Reed

I’m Layla! I am happiest when I’m cooking with ingredients that are fresh from the market and in season. I love creating rustic, wholesome dishes that truly celebrate the natural flavors of the produce. I worked alongside Romina to ensure this recipe feels grounded, authentic, and absolutely delicious. I hope it brings a taste of the season to your home!