Skip to main content

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

  • 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
  • 2 Tablespoons organic granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 2 Tablespoons butter, cubed


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.

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.


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

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

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

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

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


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas