Moist Bowl Plum Cake
Enjoy a moist plum cake with sweet fresh plums and a cinnamon crumb topping. Perfectly balanced flavors and textures bring late summer’s essence to your dessert table.
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.