Open-Face Plum Cake Recipe

I made this cake for my in-laws and couldn’t post it due to my blog break, now what better than to post a cake before Easter and the fact that this cake is so simple; makes it more appealing.  I always like plum and decide to bake something with it this time.   After little search I end up at Martha Stewart recipe, a very simple recipe.  I have halved her recipe and made one cake. 



I liked this cake texture, it was just so perfect, plum juice flowing all over the cake making it look so pretty and it goes without saying everyone liked it.  So if you are looking for some easy and quick tea time cake with fruit then this is for you.  Before moving over to recipe…wishing everyone Happy Easter and long weekend. 



Ingredients: [ Serves –6 ]
Recipe Source: Martha Stewart

Plain Flour/Maida – 3/4 cup
Baking Powder – 1 tsp
Sugar – 3/4 cup + 1 tbsp
Salt – 1/4 tsp
Milk – 1/4 cup
Vegetable Oil – 2 tbsp
Egg – 1
Plums – 5-7 [ I used black plum]
Cinnamon Powder – 1 tsp
Cold Unsalted Butter – 1 1/2 tbsp [cut into small pieces]



Method:

1. Grease a 8” or 9” pan with 1/2 tbsp of butter and 1 tbsp of flour. Dust of excess flour from pan.  Preheat oven to 400F or 200 degree. 
2. Wash, halve and pit plums.  Make sure not to use very sour plums or over ripen plums.  I used black plums here, you can use red/black whatever you wish.



3. Shift flour, baking powder, salt and keep aside.  In a wide bowl add 3/8 cup sugar, milk, oil, egg and whisk well to combine everything.  Add 1/2 tsp of cinnamon powder and mix.



4. Add flour in batches and fold gently.



5. Pour batter in prepared pan and arrange plums with cut side up, over batter.  Sprinkle remaining sugar, cinnamon powder over plums, dot with butter. 
~ I also inserted small pieces of plum inside pan, that’s why you can see red plum juice in cake.



6.  Bake for 30-35 minutes or until a toothpick inserted in centre comes out clean.  Mine took 40 minutes to bake.  Let the cake cool completely on a wire rack and cut in desire shape.



~ Cake taste better next day.  Look at the sauce on pan edges, so beautiful right? 



Would you like a bite?  And this goes to Radhika's I Love Baking Event..



Note:

1. Refrigerate and you can keep the cake for 1 day, more than that plum might get spoil or sour.
2. Try not to use very sour plums, it will spoil cake taste.
Have a nice day ~~