Capture the essence of late summer with this Bowl Plum Cake Secretly Moist, where juicy, tender plums meld perfectly with a soft, cinnamon-streusel crowned crumb. This captivating cake brings comfort and a hint of rustic charm straight from the oven to your table.
Each bite reveals a tender crumb interspersed with the sweet and slightly tart juiciness of fresh plums, while the cinnamon spiced streusel topping provides a delightful contrast of texture and aroma.
- Moist, tender crumb enhanced by fresh plum slices that retain their natural juiciness while baking.
- A simple cinnamon streusel topping adds a warmly spiced crunch for textural balance.
- Easy-to-follow steps with familiar pantry ingredients make it approachable for any baker.
- Versatile to enjoy for breakfast, dessert, or an afternoon snack with tea or coffee.
Ingredients
- All-purpose flour: Forms the cake’s soft yet sturdy base, providing structure and tender crumb.
- Baking powder: Leavens the cake, helping it rise for a light, fluffy texture.
- Baking soda: Reacts with acidic ingredients to create a balanced rise and slight tenderness.
- Salt: Enhances all other flavors, balancing sweetness and enriching the overall taste.
- Unsalted butter, softened: Adds richness and moisture while aiding in a delicate crumb.
- Granulated sugar: Sweetens the cake and helps achieve a light texture when creamed with butter.
- Large eggs: Bind ingredients together and contribute to the cake’s moistness and structure.
- Vanilla extract: Imparts a warm, aromatic flavor that complements the plums beautifully.
- Milk: Provides moisture and softens the batter, enhancing tenderness in the finished cake.
- Fresh plums, pitted and sliced: Brings juicy sweetness and a slightly tart contrast that keeps the cake refreshing.
- Streusel Flour: Forms the base for the crumbly topping, adding a pleasant texture contrast.
- Brown sugar: Adds deep molasses notes and helps caramelize the streusel topping.
- Ground cinnamon: Imparts warm, spicy flavor enhancing the plum’s natural sweetness.
- Cold unsalted butter, diced: Creates the crumbly texture of the streusel topping by combining with the dry ingredients.
Instructions
- Preheat and prepare your baking pan
Set your oven to 350°F (175°C), ensuring it reaches proper baking temperature for even cooking. Grease and flour a 9-inch round cake pan to prevent sticking, letting your cake release cleanly once baked.
- Combine dry ingredients thoughtfully
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. This helps distribute leaveners evenly, essential for uniform rise and texture throughout the cake.
- Cream butter and sugar for a fluffy base
Beat the softened butter with granulated sugar until light and airy, typically 3-5 minutes. This process aerates the mixture, contributing to the cake’s tender crumb and light rise.
- Incorporate eggs and vanilla
Add eggs one at a time into the creamed butter and sugar, ensuring thorough mixing after each addition. Then stir in the vanilla extract for fragrant warmth and depth of flavor.
- Alternate adding dry ingredients and milk
Gradually combine the dry mixture with wet ingredients, alternating with milk. Mix just until blended to avoid overworking gluten, which keeps the cake soft and tender.
- Pour batter and arrange plum slices
Evenly spread the batter into the prepared pan. Arrange the sliced plums decoratively on top; their juices will gently seep into the batter during baking, keeping it moist.
- Prepare and sprinkle the streusel topping
Mix flour, brown sugar, and cinnamon in a bowl. Cut in cold butter with fingers or a pastry cutter until the topping resembles coarse crumbs, then sprinkle evenly over the plums to add texture and spice.
- Bake until golden and set
Bake the cake for 45 to 55 minutes. Test doneness by inserting a toothpick in the center; it should emerge clean or with a few moist crumbs. The plums and streusel will develop golden hues.
- Cool before unmolding
Allow the cake to cool in the pan for 15 minutes to firm up and make releasing easier. Then invert onto a wire rack to cool completely, ensuring the crumb sets perfectly and topping remains crumbly.
- Use ripe, slightly tart plums for the best flavor contrast that balances sweetness.
- Frozen plums, thawed and drained, can be used as a convenient alternative when fresh are unavailable.
- Substituting buttermilk for milk adds a richer flavor and tenderizes the crumb.
- For a pretty presentation, lightly dust the cooled cake with powdered sugar before serving.
Storage Tips
Store leftovers in an airtight container at room temperature for up to two days or refrigerate for up to five days. Reheat slices gently before serving to refresh the texture.
Serving Suggestions
This cake pairs wonderfully with a scoop of vanilla ice cream or dollop of whipped cream to enhance its fruity and spiced flavors. Enjoy it with your favorite cup of tea or coffee for a comforting treat.
- Ensure butter is softened but not melting to achieve the best creaming results for a fluffy cake.
- Do not overmix the batter once dry ingredients are added; overmixing can cause a dense, tough texture.
- Arrange plum slices skin side up to reveal appealing color and retain some texture after baking.
- The streusel topping can be doubled if you prefer an extra crunchy finish.
FAQs
- Can I use other fruits besides plums?
Yes, stone fruits like peaches or nectarines work well. Choose slightly tart fruits for a balanced flavor profile.
- What if I don’t have unsalted butter?
You can use salted butter but reduce added salt slightly to avoid an overly salty cake.
- Is it possible to make this cake gluten-free?
Yes, try replacing all-purpose flour with a gluten-free baking blend and verify all other ingredients are gluten-free certified.
- How should I store the baked cake?
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
- Can I freeze this cake?
Yes, it’s best to freeze individual slices wrapped tightly in plastic wrap and then foil, for up to 3 months.
- What’s the best way to slice the cake?
Use a serrated knife with a gentle sawing motion to avoid crushing the soft crumb and preserve the plum slices.
- Can I substitute the milk for a non-dairy alternative?
Absolutely. Unsweetened almond, soy, or oat milk can be used without affecting texture significantly.
Moist Bowl Plum Cake
Equipment
- 1 9 inch round cake pan greased and floured
- 1 large mixing bowl
- 1 medium bowl
- 1 small bowl
- 1 whisk
- 1 electric mixer or hand mixer
- 1 pastry blender or fingers for streusel topping
- 1 wire rack
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups fresh plums pitted and sliced
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar packed
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter cut into small pieces
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, mixing well after each. Stir in vanilla extract.
- Gradually add dry ingredients to wet, alternating with milk. Mix just until combined.
- Pour batter into prepared pan and spread evenly. Arrange sliced plums on top.
- To make streusel, combine flour, brown sugar, and cinnamon in a small bowl.
- Cut in cold butter with fingers or pastry blender until mixture resembles coarse crumbs.
- Sprinkle streusel evenly over plums.
- Bake 45 to 55 minutes until a toothpick inserted in center comes out clean.
- Cool cake in pan 15 minutes, then invert onto wire rack to cool completely.
Notes
- Use ripe, slightly tart plums for best flavor contrast.
- Frozen plums can be used if thawed and drained.
- Substitute buttermilk for milk for richer taste.
- Dust with powdered sugar after cooling for added sweetness.
