Summer is almost here, the days are getting longer, it’s getting hotter and more humid outside, and I can’t even think of dressing anything that isn’t a light dress or shorts. I’m not a big fan of the summer, but the one thing I truly like about it is all the fresh fruit in the market.
Even though plums are not my “go-to” fruit everyday (I prefer peaches or apricots), I really like baking with plums. Their sweetness and tender texture is perfect for baking, and the result is always satisfying and delicious.
This plum cake is so easy to make, moist and perfect with a cup of coffee. I also added chipped pecans that add some crunchiness in between every single bite, and this is such a great summer cake you just have to try!
Plum Cake with Pecans
For the plums:
- 10 small soft plums
- 2 tbsp. brown sugar
- 2 tbsp. all-purpose flour
- 45 ml. (3 tbsp.) brandy
For the cake:
- 280 grams (1 1/4 cups) brown sugar
- 3 large eggs
- Pinch of salt
- 100 grams (1/2 cup) melted butter
- 200 ml. (1 cup) sour cream
- 1/2 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- Zest of 1/2 lemon
- 380 grams (2 3/4 cups) all-purpose flour
- 10 grams (2 tsp.) baking powder
- 50 grams (1/4 cup) coarsely chopped pecans
- 2 tbsp. light brown sugar to sprinkle over the cakes
Cut the plums into 1*1 cm cubes and put in a small bowl.
Add brown sugar, flour and brandy and stir. Set aside for about 30 minutes.
Preheat oven to 170c degrees.
In a large bowl, whisk sugar, eggs and salt until smooth.
Add in the melted butter, sour cream, vanilla, cinnamon and lemon zest and beat just until incorporated.
Sift in flour and baking powder, and fold with a spatula, until the mixture is almost completely uniform.
Add pecans and plums (including the fluid), and continue to fold into a smooth batter.
Transfer the batter into the pans and sprinkle a little sugar over.
Bake for 30-35 minutes, or until golden and a toothpick inserted in the center of the cake comes out with moist crumbs.
Cool to room temperature and serve.
- Instead of pecans you can use any other type of nut you like.
- You can use nectarines or apricots instead of plums.
- Serve the cake slightly warm or at room temperature, rather than cold from the refrigerator.
- Keep the cake in a sealed container in the refrigerator for up to 4-5 days.
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