Vanilla Plum Summer Cake

This vanilla-infused plum cake captures the final sweet moments of summer in every bite. The juicy plums bake into the tender crumb creating a dessert that balances sweet and tart flavors perfectly while filling your kitchen with an irresistible aroma.

I first baked this cake for a late summer garden party and watched as guests returned for second and third slices. The recipe has become my signature farewell to summer, marking that perfect moment when plums reach their peak sweetness.

Ingredients

• All purpose flour: Creates the perfect tender crumb structure for supporting the fruit
• Baking powder: Provides just enough lift without making the cake too fluffy
• Salt: Enhances all the flavors especially the vanilla and fruit
• Unsalted butter: Adds richness and helps create that melt in your mouth texture
• Granulated sugar: Balances the tartness of the plums while caramelizing during baking
• Large eggs: Bind everything together and provide structure
• Orange zest: Adds a subtle citrus note that brightens the entire cake
• Vanilla extract: Brings warmth and depth look for pure vanilla not imitation
• Fresh plums: Should be ripe but still firm so they hold their shape during baking

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 175°C or 350°F. This moderate temperature allows the cake to bake evenly while giving the plums time to release their juices without burning. Allow at least 15 minutes for the oven to fully preheat for best results.

Prepare the Pan:

Take your time greasing every corner of a 10 inch cake pan with butter. Be thorough to prevent any sticking. Dust with a thin layer of flour then tap out the excess. This creates a barrier ensuring your cake releases perfectly after baking.

Whisk Dry Ingredients:

Combine the flour baking powder and salt in a medium bowl. Whisk thoroughly for at least 30 seconds to ensure even distribution of the leavening agent. This prevents any pockets of baking powder which could cause uneven rising.

Cream Butter and Sugar:

This step is crucial for a light texture. Beat the butter and sugar on medium high speed for a full 5 minutes until notably lighter in both color and texture. Stop once halfway through to scrape down the sides and bottom of the bowl ensuring everything incorporates evenly.

Add Eggs Gradually:

Add each egg individually allowing about 30 seconds of beating between additions. This prevents the mixture from curdling and ensures proper emulsification. The batter should look smooth and silky after all eggs are incorporated.

Incorporate Flavorings:

Add the orange zest and vanilla extract stirring just until evenly distributed. The fragrance will intensify immediately letting you know these flavors will permeate the finished cake beautifully.

Fold in Dry Ingredients:

Using a wide rubber spatula add the flour mixture to the wet ingredients. Fold with a gentle hand using broad strokes that scrape the bottom of the bowl and lift up through the center. Stop as soon as no dry flour is visible to avoid developing gluten which would make the cake tough.

Assemble and Bake:

Spread the thick batter evenly in your prepared pan using an offset spatula to create a level surface. Arrange the plum quarters on top in a pattern working from the outside in. Some bakers prefer to place them skin side up for visual appeal while others prefer cut side up to showcase the fruit flesh. Bake for approximately 60 minutes checking for doneness by inserting a skewer or toothpick into the center it should come out clean or with just a few moist crumbs.

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My absolute favorite part of this recipe is that moment when the cake comes out of the oven with the plums slightly caramelized on top. My grandmother taught me to make this cake using Italian prune plums from her backyard tree and the tradition has continued through three generations in our family.

Choosing the Perfect Plums

For this cake variety matters less than ripeness. Your plums should yield slightly to gentle pressure but not be so soft they fall apart. I prefer to use a mix of red and black plums for visual contrast and flavor complexity. If your plums are particularly juicy consider patting them dry after cutting to prevent excessive moisture in the cake. Remember that tart plums will mellow and sweeten during baking while already sweet plums will intensify their flavor.

Make Ahead Options

This cake actually improves with time as the flavors meld and the moisture from the plums continues to permeate the crumb. You can bake it up to a day in advance for optimal flavor. For longer storage wrap individual slices tightly in plastic wrap and freeze for up to three months. Thaw at room temperature for about an hour before serving. The texture remains remarkably good even after freezing making this an excellent option for surprise guests or planned gatherings.

Serving Suggestions

While delicious on its own this cake reaches new heights with thoughtful accompaniments. A dollop of lightly sweetened whipped cream adds luxurious richness. For breakfast serve slightly warm with a spoonful of Greek yogurt. During late summer I love to serve it with a scoop of vanilla bean ice cream and a few fresh blackberries on the side. For a special touch warm some honey with a sprig of rosemary and drizzle over each slice just before serving.

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This plum cake is the essence of summer and is sure to become a family favorite year after year.

Frequently Asked Questions

→ Can I use other stone fruits instead of plums?

Yes! This cake works beautifully with peaches, nectarines, apricots, or a combination. Just ensure the fruit is ripe but still firm enough to hold its shape during baking.

→ How do I know when the cake is perfectly baked?

Insert a skewer or toothpick into the center of the cake. It should come out clean or with a few moist crumbs, but no wet batter. The cake's edges should also begin to pull away slightly from the pan.

→ Can I make this cake ahead of time?

Absolutely! This cake actually develops more flavor after sitting for a day. Store it covered at room temperature for up to 2 days, or refrigerate for longer storage (up to 5 days).

→ What's the best way to serve this plum cake?

Serve it slightly warm or at room temperature. A dusting of powdered sugar adds elegance, or pair it with a dollop of whipped cream or vanilla ice cream for a more decadent dessert.

→ Can I freeze this cake?

Yes! Wrap it well in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

→ What makes the orange zest important in this cake?

The orange zest adds a bright, aromatic quality that complements the plums and vanilla beautifully. It elevates the cake from simple to sophisticated without overwhelming the other flavors.