Indulge in the delightful flavors of this Blood Plum Cake, featuring a luscious layer of juicy, thinly sliced blood plums atop a soft, buttery cake. This dessert beautifully marries the tartness of plums with the sweetness of a classic cake, making it a perfect treat for any occasion.
Why You’ll Love This: This cake is not only visually appealing with its spiral of deep red plum slices but also deliciously balanced in flavor. The process of baking transforms the fruit into a tender, almost jam-like consistency that complements the moist cake beneath. This recipe is straightforward, making it accessible for bakers of all skill levels.
Perfect Occasion: Ideal for a summer brunch, afternoon tea, or as a stunning dessert for dinner parties. It’s also great for seasonal gatherings in late summer or early fall when plums are at their peak, offering a fresh, seasonal touch to your dessert table.
Decoration Tips: Once the cake is cooled and inverted, dust it lightly with powdered sugar or drizzle with a simple glaze made from powdered sugar and lemon juice to enhance the plums’ natural tartness. Garnish with fresh mint leaves for a pop of color and a refreshing contrast to the sweet and tart flavors of the cake.
Ingredients:
- For the Cake:
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- For the Fruit Layer:
- Blood plums, cut into thin slices
Instructions:
- Prepare the Pan and Plums:
- Preheat the oven to 180°C (350°F). Line a 9-inch round pan, preferably a springform for easy release, with parchment paper on the bottom and grease the sides and parchment paper thoroughly.
- Arrange the plum slices in a spiral pattern at the bottom of the pan. Set aside.
- Make the Cake Batter:
- In a stand mixer fitted with the whisk attachment, cream together the butter, granulated sugar, and brown sugar on medium-high speed until light, fluffy, and pale in color.
- Scrape down the sides of the bowl. Add the egg and vanilla extract, mixing on high speed until smooth and fluffy.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add half of the dry ingredients to the butter mixture and mix on low speed until just combined. Pour in the milk and continue to mix. Add the remaining dry ingredients, mixing until just combined and no streaks of flour remain.
- Bake the Cake:
- Carefully pour the cake batter over the arranged plums, spreading gently to the edges to ensure the fruit stays in place.
- Bake in the preheated oven for 30 to 40 minutes, or until a knife inserted into the center of the cake comes out clean.
- Cool and Serve:
- Allow the cake to cool completely in the pan. Run a knife around the edge of the pan, then carefully flip the cake onto a serving plate to present it upside down, showing off the beautiful plum layer.
- Slice and serve as is or with a dollop of whipped cream or ice cream.
Enjoy this Blood Plum Cake as a gorgeous and delicious way to celebrate the flavors of late summer. Its simplicity, combined with the elegance of the fruit layer, makes it a favorite for any fruit lover.
