85th Birthday Plum Cake!

Hello everyone!

     As summer is here, it seems I will be baking many recipes with fruits 😀 Moreover, yesterday was my maternal grandmother’s 85th birthday, so I checked through what fruits we had and decided to use plums. This recipe from Chelsea Sugar is essentially almost the exact same as the Viennese apricot cake, but with slightly different proportions and a different fruit. Also, it incorporates cinnamon, so your kitchen smells delicious as the cake bakes! By the way, I doubled the measurements to make a bigger cake, so please check the original recipe if you want the original measurements.

Plum Cake

  • 3-4 plums19749575_10155598589669575_2043623137_o.jpg
  • 1 teaspoon cinnamon
  • 1 tablespoon sugar
  • 250 gr. butter (I used margarine)
  • 2 cups (500 gr.) sugar
  • 4 eggs
  • 2 cups (500 gr.) flour
  • 2 teaspoons baking powder
  • powdered sugar (optional; for serving)

     This plum cake is very easy to prepare, but it takes about 45-50 minutes to bake at 180 degrees Celsius. First start off by washing your plums (and peeling, if you desire), removing their stones, and slicing. Place them in a small bowl with a teaspoon of cinnamon and tablespoon of sugar and make sure they’re evenly coated. Next move on to your batter; beat the sugar and butter until creamy, add the eggs one by one, and finish off with the dry ingredients. Pour everything into a 20-22 cm. cake pan lined with parchment paper, arrange the plums over in whichever way you desire, and bake! I recommend checking from time to time, in case the top starts burning, in which case you should place aluminum foil over the cake (but without allowing it to touch the batter).

19748087_10155598589774575_426247958_o.jpg

     You will have a very soft and light cake, which my family members all really liked! The sugar level is very balanced and the cinnamon is a lovely addition. This cake can be paired with many other fruits instead, like peaches, cherries, or apples. I think you can even make two different kinds, such as one with peaches and one with cherries, and stack them with some light cream/icing in between, to make a two layered fruit cake. Hmm, maybe I will try something like that soon 🙂 By the way, my cake had a little too much air, so the top cracked a little. There’s always something to improve on, even with easy cakes!

Until next time!

– Zi

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