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Summer Plums Cake #TheCakeSliceBakers

 

This is the August #TheCakeSliceBakers event. Since this is only my third event this year, I'll recap what we are all about...

In this group, we are given a selection of three cake recipes. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!



Follow our FacebookInstagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book. Our choices for August 2022 were ~


Plum Cake

Best Ever Chocolate-Zucchini Bundt Cake

Blackberry Diva Cake

Summer Plums

While the original recipe calls for plums, I found several plum hybrids at one of my local organic markets: apriums (apricot plums), pluots (plum apricots), and cherry plums (self explanatory!). And I ran with it.

Ingredients makes one 9-inch cake

Cake
  • 10 Tablespoons butter, room temperature plus more for buttering the dish
  • 3/4 cup organic granulated sugar
  • 2 eggs, room temperature
  • 1/2 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1-1/4 cup flour
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 4 or 5 organic plums, sliced into wedges
  • Also needed: 9-inch baking pan
Topping
  • 2 Tablespoons organic granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 2 Tablespoons butter, cubed

Procedure

Cake
Butter baking dish and set aside. Preheat oven to 375 degrees Fahrenheit.

In a small mixing bowl, whisk together flour, almond flour, and baking powder until well-combined. In a large mixing bowl, cream together butter and sugar until lightened and fluffy. Beat in the eggs, milk, and vanilla extract until a smooth batter forms. 

Fold in the dry ingredients and spoon into prepared baking dish. Arrange the plum wedges into a spiral pattern on top of the batter. Place int he oven and bake for 40 to 45 minutes. In the meantime, make the topping.

Topping
Blend together the sugar and cinnamon. Spoon that over the top of the cake. Dot the cake with the cubed butter and return the cake to the oven. Bake for another 20 minutes until the edges of the cake are golden brown and the center is puffed and the cake firm.

Run a butter knife around the edge of the pan and let cool completely before slicing into wedges and serving.

That's a wrap. The group will be back next month with another three cakes to inspire you! I haven't decided which cake I will make yet; that might mean that I will have to try them all! Stay tuned.

Comments

  1. Looks so good. Can't wait to try this one!

    ReplyDelete
    Replies
    1. I loved how easy it was! And it just screams 'summer' to me.

      Delete
  2. I enjoyed this cake but it was not my favorite from the cookbook.

    ReplyDelete
    Replies
    1. I really liked the ease of this recipe. After the marzipan bees, this was a welcome respite.

      Delete
  3. I love your combo of different plum hybrids, and yes, after making the bee cake, this was so much easier!

    ReplyDelete

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