Here is that delightful plum cake I published yesterday on Instagram, that you all liked so much! It is really lovely: crisp on the surface and edges, soft in the middle, sweet with just the right amount of acidity thanks to the abundant fresh plums. Feel free to substitute other seasonal fruit as well!
Soft and Crisp Plum Cake
- 6 tablespoons (85 g) unsalted butter, softened, plus more for pan
- 1 1/2 cups (200 g) all-purpose flour
- 1 1/2 teaspoons (7 g) baking powder
- 1/2 teaspoon salt
- 1 cup (200 g) sugar, plus 2 Tbsp for sprinkling berries
- 1 large egg
- 1/2 cup (70 ml) yogurt
- the grated zest from 1 lemon
- 1 teaspoon lemon juice
- 6 or 7 ripe plums, sliced
Preheat oven to 350°F (180°C). Butter a 10-inch pie plate or cake pan. Sift flour, baking powder, and salt together into a medium bowl.
Beat together the butter and 1 cup of sugar until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, yogurt, lemon zest and juice.
Gradually mix in flour mixture with a rubber spatula. Do not overmix. Transfer batter to buttered pie plate. Arrange plum slices, slightly overlapping, on top of the batter in concentric circles. Sprinkle 2 tablespoons sugar over fruit.
Bake cake at 350°F (180°C) for 10 minutes, then reduce oven temperature to 325°F (160°C). Bake until cake is golden brown and firm to the touch, about 45-50 more minutes. Let cool slightly before cutting and serving. Serve with whipped cream or ice cream if desired.
