Best 7 Baked Plum Sponge Recipes

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Indulge in the delightful flavors of summer with our delectable baked plum sponge, a classic dessert that combines sweet, juicy plums with a light and fluffy sponge cake. This timeless recipe is perfect for any occasion, whether it's a family gathering, a picnic, or an afternoon tea party. With its ease of preparation and explosion of flavors, this dessert is sure to become a favorite.

Our collection features a variety of baked plum sponge recipes, each offering a unique twist on this traditional treat. From the classic plum sponge cake with its golden crust and tender crumb, to the indulgent plum and almond sponge cake with its nutty flavor and moist texture, there's a recipe for every palate.

For those seeking a gluten-free option, we have a delicious gluten-free plum sponge cake that uses almond flour and coconut flour to create a light and airy sponge. And for those with a sweet tooth, our plum sponge pudding is a delightful combination of sponge cake, stewed plums, and a creamy custard sauce.

No matter which recipe you choose, you'll be rewarded with a dessert that is both visually appealing and bursting with flavor. The sweet and tangy plums, combined with the soft and fluffy sponge cake, create a perfect balance of flavors and textures. So preheat your oven and get ready to embark on a culinary journey with our collection of baked plum sponge recipes.

Check out the recipes below so you can choose the best recipe for yourself!

LATE SUMMER PLUM CAKE



Late Summer Plum Cake image

Gently spiced, this jammy plum cake celebrates the summer-into-fall season. Serve it as a brunch cake or for dessert topped with vanilla ice cream or whipped cream.

Provided by Jennifer Segal

Categories     Desserts

Time 1h20m

Yield 8-10

Number Of Ingredients 12

1½ cups all-purpose flour, spooned into measuring cup and leveled-off
1½ teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon cardamom
½ teaspoon salt
8 tablespoons (½ cup) unsalted butter, softened, plus more for greasing the pan
1 cup plus 2 tablespoons sugar, divided
1 large egg
1 teaspoon vanilla extract
½ cup milk (low-fat is fine)
1 pound plums, pitted and quartered

Steps:

  • Preheat oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform pan. (Alternatively, the cake may be made in a 9-inch cake pan or pie pan and served directly from the pan.)
  • In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be quite thick.)
  • Transfer the batter to the prepared pan and smooth the top with an offset spatula. Arrange the plums on top, skin side up, in a circular pattern so that they mostly cover the batter. Sprinkle the remaining 2 tablespoons of sugar over the plums.
  • Bake for 60 to 70 minutes, until golden on top and set in the center.
  • When the cake is hot out of the oven, run a knife around the edges of the pan and then remove the springform edge, leaving the base in place (if using a springform pan). Let the cake cool on a rack completely. Slice and serve with ice cream or whipped cream, if desired.
  • Note: This cake keeps well, loosely covered at room temperature, for several days.
  • Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

Nutrition Facts : Calories 344, Fat 13g, Carbohydrate 54g, Protein 4g, SaturatedFat 8g, Sugar 35g, Fiber 2g, Sodium 231mg, Cholesterol 55mg

EASY PLUM CAKE



Easy Plum Cake image

A super delicious cake, which is a great way of using plums when in-season. A buttery sponge cake is topped with plums, cinnamon, and sugar, before being baked to perfection. Serve with cream or whipped cream.

Provided by sophia

Categories     Fruits and Vegetables     Fruits     Plums

Yield 8

Number Of Ingredients 8

¾ cup white sugar
½ cup unsalted butter, at room temperature
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
12 medium Italian plums, halved and pitted
1 ½ tablespoons cinnamon sugar, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.
  • Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
  • Set plums inside batter, cut-side up, and sprinkle evenly with cinnamon sugar.
  • Bake in preheated oven on the lowest rack until a skewer comes out clean, 40 to 50 minutes. Serve warm or cool to room temperature.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 44.5 g, Cholesterol 77 mg, Fat 13.2 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 7.7 g, Sodium 99.7 mg, Sugar 28.7 g

SPICY OVEN-ROASTED PLUMS



Spicy Oven-Roasted Plums image

Several years ago I was looking for a recipe to take advantage of our bumper crop of plums, and came across a recipe similar to this. After tweaking a bit, I have come up with a very versatile version that my family and friends love. Season with ground white pepper and use it as a side dish for pork or chicken. Sprinkle with toasted almonds and spoon it over vanilla bean ice cream, angel food, or pound cake for dessert! Play around with the spice combination by adding cloves, allspice, or cayenne. Be adventurous!

Provided by JJOYB53

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 35m

Yield 4

Number Of Ingredients 8

4 plums, halved and pitted
½ cup orange juice
2 tablespoons packed brown sugar
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon cumin
⅛ teaspoon ground cardamom
¼ cup toasted slivered almonds

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a shallow baking dish with cooking spray.
  • Place the plums, cut-side up, in a single layer in the baking dish.
  • Whisk together the orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over the plums.
  • Bake in preheated oven for 20 minutes, or until plums are hot and the sauce is bubbly. Top with toasted almonds, if desired (see Cook's Note).

Nutrition Facts : Calories 112.7 calories, Carbohydrate 19.1 g, Fat 3.7 g, Fiber 1.8 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 3.1 mg, Sugar 16 g

BAKED PLUM PUDDING



Baked Plum Pudding image

Feel free to use your favorite kind of plum for this pudding recipe, but we recommend prune plums, which have an almond-shaped body that tapers at the end. They're on the smaller side, hold up well, and the pit comes off the flesh easily, all of which makes them especially good for baking.

Provided by Carla Lalli Music

Categories     Bon Appétit     Dessert     Fall     Plum     Cobbler/Crumble     Brunch     Bake

Yield 6 servings

Number Of Ingredients 8

3/4 cup granulated sugar, plus more for pan
8 plums, cut into thin wedges
3 large eggs
1 1/2 cups half-and-half
2 tablespoons anise liqueur (optional)
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon kosher salt

Steps:

  • Preheat oven to 400°F. Butter a 2-qt. baking dish, then dust with granulated sugar. Arrange plums in dish.
  • Pulse eggs and remaining 3/4 cup granulated sugar in a food processor to combine. With the motor running, stream in half-and-half, anise liqueur, if using, and vanilla. Add flour and salt and pulse to combine. Let custard sit 10 minutes, then pour over plums.
  • Bake pudding 15 minutes, then reduce oven temperature to 350°F and continue to bake until custard is golden and set, 20-25 minutes longer. Let cool slightly, then dust with powdered sugar.

PLUM CAKE



Plum Cake image

This is a great cake for those who find the usual cakes too filling. This is great for entertaining as well as for the family. If this cake stays more than 24 hours, it should be kept refrigerated.

Provided by Carol

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h

Yield 8

Number Of Ingredients 7

3 eggs
½ cup butter, softened
½ cup white sugar
1 teaspoon lemon zest
1 cup all-purpose flour
½ teaspoon baking powder
1 ¼ cups plums, pitted and quartered

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9-inch tube pan.
  • Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form, and set aside.
  • In a large bowl, cream the butter and sugar. Beat in the egg yolks and the lemon zest.
  • 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.
  • 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.

Nutrition Facts : Calories 245.9 calories, Carbohydrate 27.6 g, Cholesterol 100.3 mg, Fat 13.6 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 7.9 g, Sodium 138.8 mg, Sugar 15.3 g

GINGERY PLUM CAKE



Gingery plum cake image

Serve this hearty fruit sponge with a dollop of something creamy- it would also work with raspberries instead of plums

Provided by Mary Cadogan

Categories     Afternoon tea

Time 1h25m

Yield Cuts into 16 squares

Number Of Ingredients 12

butter , for greasing
2 tbsp demerara sugar
500g plum
175g butter
175g dark muscovado sugar
140g golden syrup
2 eggs, beaten
200ml milk
300g self-raising flour
½ tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp mixed spice

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 23cm square cake tin with baking parchment. Butter the paper generously and sprinkle with the demerara sugar. Halve the plums and arrange in the base of the tin in 1 layer, cut-sides down.
  • For the cake, melt the butter, muscovado sugar and syrup in a large pan over a low heat, stirring until smooth. Cool for 10 mins, then stir in the eggs and milk. Sift in the flour, bicarbonate of soda and spices, then mix to a smooth batter.
  • Pour the batter into the tin, over the plums, and bake for 45-55 mins until firm to the touch. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool. Will keep in the fridge, wrapped in baking parchment and foil, for up to 5 days.

Nutrition Facts : Calories 252 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

PLUM SPONGE PUDDING



Plum Sponge Pudding image

Any fruit can be subbed here in this terrific winter pud - adapted from a Family Circle recipe found in a 1999 edition

Provided by katew

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup self raising flour
3/4 cup custard powder
1 cup caster sugar
125 g butter
3/4 cup milk
2 eggs, beaten
1 teaspoon vanilla essence
825 g plums, drained

Steps:

  • Pre heat oven 180 C.
  • Lightly grease 6 cup ovenproof dish.
  • Place flour, custard powder, sugar,butter,milk,eggs and vanilla into food processor.
  • Process till mixture is creamy.
  • Place drained plums in base of dish.
  • Pour batter over fruit.
  • Bake 50 minutes until skewer comes out clean.
  • Serve warm with cream or ice cream.

Nutrition Facts : Calories 462.6, Fat 20.2, SaturatedFat 11.9, Cholesterol 119.3, Sodium 158, Carbohydrate 66.6, Fiber 2.5, Sugar 47.2, Protein 6.4

Tips for the Perfect Baked Plum Sponge

- Use overripe plums to enhance the natural sweetness and flavor of the sponge. - Dust the plums in flour or cornstarch to prevent them from sinking to the bottom of the batter. - Beat the butter and sugar together until light and fluffy for a tender and airy sponge. - Be careful not to overmix the batter, as this can result in a dense and tough sponge. - Bake the sponge until a toothpick inserted into the center comes out clean. - Allow the sponge to cool completely before serving for the best flavor and texture.

Conclusion

The baked plum sponge is a delicious and classic dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its light and fluffy texture, sweet and tangy flavor, and beautiful presentation, the baked plum sponge is sure to be a crowd-pleaser.

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