| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Cook: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon unsalted butter, at room temperature, plus 8 tablespoons, at room temperature
- 1 tablespoon unbleached all-purpose flour, plus 1 cup
- 12 prune plums, halved and pitted
- 2 tablespoons sugar, plus 1 cup, plus 2 tablespoons
- 1/4 cup brandy
- 1 teaspoon grated lemon zest
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 extra-large eggs, at room temperature
- 1/4 cup ground toasted walnuts
- Confectioners’ sugar, for dusting
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with 1 tablespoon of the butter and dust it with 1 tablespoon of the flour.
- Toss the plums with 2 tablespoons of the sugar and the brandy; set aside.
- Cream the remaining 8 tablespoons butter in a large bowl with 1 cup of the sugar, lemon zest, and vanilla until light and fluffy. Sift the remaining 1 cup flour, baking powder, and salt together and beat into the creamed butter.
- In a separate bowl, beat the eggs until they start to foam. Do not over beat, or the cake will be tough. Add the eggs and ground walnuts to the flour and butter mixture. Mix well.
- Scrape the batter into the prepared pan. Arrange the plums on top in rings. Sprinkle with any remaining brandy-sugar syrup and the remaining 2 tablespoons sugar.
- Bake for 1 hour, or until the cake is golden brown on top and a toothpick inserted into the cake (not the plums) comes out clean. Let cool for 10 minutes before removing the sides of the springform pan and serving. Garnish with a dusting of confectioners’ sugar.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 197 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 16 g |
| Protein | 5 g |
| Cholesterol | 56 mg |
| Sodium | 184 mg |
Reviews
I’ve made this cake twice once with Prune Plums and just now with regular Plums and rehydrated Prunes. This is a really flexible cake and is absolutely delicious.
This was wonderful! I didn’t want to use alcohol, so I substituted orange juice. It worked beautifully. Also, I didn’t have walnuts, so I replaced them with ground hazelnuts. I guess that makes this a very adaptable recipe. I think it would be great with other fruits such as peaches or pears, but the plums were awesome! Forgive me for reviewing this with all my substitutions, but I wanted to pass along what worked for me!
Great cake recipe. Loved the smell while it baked. I love plums and look for new recipes all the time. This is a keeper. Would definitely make it again.
Great recipe, my family loved it.
I made this cake with Golden Delicious apples. Simply fabulous!