Best 8 Open Face Plum Cake Recipes
Indulge in a culinary journey with our delectable Open-Face Plum Cake, a symphony of flavors and textures that will tantalize your taste buds. This exceptional cake boasts a moist and tender crumb, generously adorned with plump, juicy plums, their natural sweetness perfectly complementing the cake's subtle tartness. Each bite reveals a harmonious blend of flavors, enhanced by a delicate sprinkle of cinnamon and sugar.
Beyond the classic Open-Face Plum Cake, this article presents a tempting array of variations that cater to diverse preferences. Discover the irresistible Upside-Down Plum Cake, where caramelized plums create a stunning visual and textural contrast against the fluffy cake. For a delightful twist, try the Streusel-Topped Plum Cake, where a crunchy streusel topping adds a layer of irresistible texture and nutty flavor.
If you're a fan of rustic charm, the Rustic Plum Galette will captivate your senses. This free-form tart features a flaky crust enveloping tender plums, creating a delightful balance of textures. For a unique flavor combination, the Plum and Almond Cake combines the sweetness of plums with the nutty richness of almonds, resulting in a symphony of flavors and textures.
Each recipe in this article is carefully crafted to ensure a delightful baking experience. With step-by-step instructions, detailed ingredient lists, and helpful tips, we guide you through the process of creating these delectable plum cakes. Whether you're a seasoned baker or just starting your culinary adventures, these recipes will empower you to create stunning desserts that will impress your loved ones.
LATE SUMMER PLUM CAKE
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
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
PLUM KUCHEN
Moist plum coffee cake with sugar and cinnamon crumble topping.
Provided by Amy
Categories Desserts Cakes Coffee Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 7x11-inch baking dish.
- Beat 1/2 cup sugar and 2 tablespoons margarine together in a bowl using an electric mixer until smooth and creamy. Mix eggs, 1 cup flour, baking powder, and salt into creamed margarine mixture; stir in vanilla. Pour batter into the prepared baking dish. Arrange plums, skin side-down, atop batter.
- Mix 1 cup sugar, 1/2 cup flour, 3 tablespoons margarine, and cinnamon together in a bowl until crumbly; spoon over batter and plums.
- Bake in the preheated oven until plums are softened, about 35 minutes.
Nutrition Facts : Calories 231.7 calories, Carbohydrate 43.5 g, Cholesterol 31 mg, Fat 5.6 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.1 g, Sodium 152.8 mg, Sugar 30.6 g
OPEN FACE PLUM CAKE
Steps:
- 1. Preheat oven to 400 degrees. Butter two 9-inch round cake pans. Whisk together flour, baking powder, and salt. In a separate bowl, combine 3/4 cup sugar, the milk, oil, and egg. Fold into flour mixture. 2. Divide batter evenly between prepared pans, and smooth tops. Arrange plums, cut sides up, over batter. 3. Combine cinnamon and remaining sugar, and sprinkle over plums. Dot with butter. Bake until tops are dark golden, plums are soft, and a toothpick inserted into center of cakes comes out clean, 30 to 35 minutes. Let cool. (Cakes are best the day you make them; leftover cake is great for breakfast the next day.)
FRESH PLUM KUCHEN
In late summer when plums are in season, this tender fruit-topped cake is delectable! The plum slices look so appealing arranged in circles on top. For variety, I sometimes substitute fresh pear or apple slices instead. -Anna Daley, Montague, Prince Edward Island
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine flour and baking powder; add to the creamed mixture alternately with milk, beating well after each addition. Add lemon zest. Pour into a greased 10-in. springform pan. Arrange plums on top; gently press into batter. Sprinkle with brown sugar and cinnamon. , Place pan on a baking sheet. Bake at 350° for 40-50 minutes or until top is golden and a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; remove sides. Cool on a wire rack.
Nutrition Facts : Calories 185 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 89mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
GERMAN PLUM CAKE
This cake is actually known as Zwetschgendatschi in Bavaria, where it is most popular. Roughly translated from Bavarian to German, it would be called Pflaumenkuchen or plum cake in English. BUT Zwetschgen aren't ordinary plums, a Datschi isn't really a Kuchen, and a Kuchen is most definitely not a cake! Or at least not a tall, spongy cake -- it's flatter. Ideally, for this dessert you want the slightly tart Italian plums. If you do have to use another type of plum, be careful the variety you choose isn't too juicy.
Provided by Sackville
Categories Breads
Time 1h5m
Yield 1 cake
Number Of Ingredients 14
Steps:
- In a large bowl, cream the butter, add the sugar, vanilla, egg, lemon peel, sour cream and salt (if desired).
- Mix the flour and baking powder and add that into the mixture.
- Grease the base of a round baking pan and spread the dough over the pan.
- Liberally spread plums over the dough.
- To make the optional topping, cream the butter, add flour, sugar and cinnamon.
- Sprinkle over the plums and bake for 30-45 minutes in the middle rack at 375 F.
- Be careful not to let the bottom burn!
- Serve with lots of freshly-made whipped cream.
- If you like, you may also sprinkle rum or cinnamon over the fruit before baking.
OPEN-FACE PLUM CAKE
Provided by Florence Fabricant
Categories easy, dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter and flour a nine-inch springform pan.
- Cream eight tablespoons of the butter with three-fourths cup of the sugar until fluffy. Add eggs one at a time and beat well.
- Sift flour, baking powder and salt together. Add to batter, stirring lightly, and stir in vanilla.
- Spread batter in prepared pan and arrange sliced plums on top. Sprinkle with remaining sugar and dot with remaining butter.
- Bake one hour. Cool slightly before removing sides of pan. Dust with confectioners' sugar. Serve warm or cool with whipped cream.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 20 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 195 milligrams, Sugar 28 grams, TransFat 1 gram
PLUM STREUSEL COFFEECAKE
Steps:
- Preheat oven to 350°F. and butter and flour a 9-inch round or square baking pan at least 2 inches deep.
- Make streusel:
- In a food processor pulse together streusel ingredients until combined well and crumbly.
- Make cake batter:
- In a bowl with an electric mixer beat butter with sugar until light and fluffy and add eggs, 1 at a time, beating well after each addition, and vanilla. Sift in flour with baking powder and salt and beat until just combined.
- Spread cake batter in pan, smoothing top, and arrange plum slices over it in slightly overlapping concentric circles. Sprinkle streusel over plum slices and bake cake in middle of oven 1 hour, or until a tester comes out clean. Coffeecake may be made 1 week ahead: Cool cake completely in pan on a rack and freeze, wrapped well in plastic wrap and foil. Reheat cake, unwrapped but not thawed, in a preheated 350°F. oven until heated through, 35 to 40 minutes. Cool cake slightly on a rack and sift confectioners' sugar over it. Serve coffeecake warm or at room temperature.
OPEN-FACE PLUM CAKE
This simple cake recipe showcases the best of late-summer stone fruit. You can use apricots, nectarines, or peaches in place of the plums.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 2 cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Butter two 9-inch round cake pans. Whisk together flour, baking powder, and salt. In a separate bowl, combine 3/4 cup sugar, the milk, oil, and egg. Fold into flour mixture.
- Divide batter evenly between prepared pans, and smooth tops. Arrange plums, cut sides up, over batter.
- Combine cinnamon and remaining sugar, and sprinkle over plums. Dot with butter. Bake until tops are dark golden, plums are soft, and a toothpick inserted into center of cakes comes out clean, 30 to 35 minutes. Let cool. (Cakes are best the day you make them; leftover cake is great for breakfast the next day.)
Tips:
- Use ripe plums: The riper the plums, the sweeter and more flavorful your cake will be.
- Don't overmix the batter: Overmixing can result in a tough cake. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This ensures that the cake is cooked through.
- Serve the cake warm with a scoop of vanilla ice cream or whipped cream: This will make the cake even more delicious.
Conclusion:
This open-face plum cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, and the plums add a touch of sweetness and tartness. The cake can be served warm or cold, and it is also great for breakfast or brunch. If you are looking for a simple and delicious plum cake recipe, this is the one for you.
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