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Plum Cake
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Medium
This plum cake is one of my favorite go to desserts when I want something homemade without spending hours in the kitchen. It comes together in just an hour from start to finish, and the ingredients are probably already sitting in your pantry. Fresh plums are packed with vitamin C and fiber, which makes this treat feel a little bit lighter than your typical butter cake. The bright lemon zest cuts through the sweetness perfectly, and honestly, the whole thing tastes like you spent way more time on it than you actually did. Perfect for a casual afternoon snack or when you have unexpected guests.
Ella x
Ingredients
- 33 eggs
- ½ cup butter, softened½ cup butter, softened
- ½ cup white sugar½ cup white sugar
- 11 teaspoon lemon zest
- 11 cup all-purpose flour
- ½ teaspoon baking powder½ teaspoon baking powder
- 11 ¼ cups plums, pitted and quartered
Detail level
Instructions
- 1
Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9-inch tube pan.
- 2
Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form, and set aside.
- 3
In a large bowl, cream the butter and sugar. Beat in the egg yolks and the lemon zest.
- 4
Stir together the flour and baking powder and then blend the flour mixture into the creamed mixture. Gently fold in the egg whites. Spread the batter evenly into the prepared pan. There will only be a little over an inch of batter. Arrange the plums, skin side down, attractively over the batter.
- 5
Bake in preheated oven until a tester inserted in the center comes out clean, about 40 minutes. Transfer to a cooling rack and allow to cool before serving.
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