Description
This Spiced Plum Custard Cake combines juicy fresh plums with a fragrant blend of cinnamon and nutmeg, baked into a tender, custard-like cake. Perfect for a delightful dessert or afternoon treat, its moist texture and warm spices harmonize beautifully with the natural sweetness of ripe plums.
Ingredients
Scale
Fruits
- 4 to 5 medium fresh plums, pitted and sliced
Wet Ingredients
- 3 large eggs
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1/2 cup (120 ml) milk
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup (200 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Prepare plums: Wash the fresh plums thoroughly under cool running water. Pit and slice them into wedges, then set aside for later layering in the cake batter.
- Mix wet ingredients: In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture becomes light and fluffy. Add in the melted butter, milk, and vanilla extract, mixing well until smooth and fully incorporated.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Gradually add this dry mixture to the wet custard base, stirring gently just until everything is combined to avoid overmixing.
- Layer batter and plums: Pour half of the batter into a prepared 9-inch round cake pan, spreading it evenly. Arrange half of the sliced plums evenly on top of the batter. Pour the remaining batter over the plums and finish by placing the remaining plum slices on top as a beautiful and flavorful topping.
- Bake the cake: Place the cake pan in a preheated oven at 350°F (175°C). Bake for 40 to 45 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a serving plate. Serve warm or at room temperature for best flavor and texture.
Notes
- Ensure plums are ripe but firm to maintain texture during baking.
- Do not overmix the batter to keep the cake tender.
- Butter the cake pan well to prevent sticking or line with parchment paper.
- This cake pairs beautifully with a dollop of whipped cream or vanilla ice cream.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
