Happy Endings Plum Cake

This "Happy Endings" Plum Cake is a comforting, old-fashioned dessert that balances the tartness of purple plums with warm cinnamon and sweet brown sugar. The batter is rich and buttery, creating a tender crumb that holds up perfectly to the juicy fruit. Using canned plums makes this recipe quick and easy, while the reserved syrup adds necessary moisture and depth to the mix. Its an ideal treat for afternoon tea or as a simple yet impressive finale to a family dinner. The final dusting of confectioners' sugar adds a touch of elegance without extra effort.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 16

Calories: 1481.0

Dietary: Vegetarian

Description

This "Happy Endings" Plum Cake is a comforting, old-fashioned dessert that balances the tartness of purple plums with warm cinnamon and sweet brown sugar. The batter is rich and buttery, creating a tender crumb that holds up perfectly to the juicy fruit. Using canned plums makes this recipe quick and easy, while the reserved syrup adds necessary moisture and depth to the mix. Its an ideal treat for afternoon tea or as a simple yet impressive finale to a family dinner. The final dusting of confectioners' sugar adds a touch of elegance without extra effort.

Ingredients

1 cup Butter, sweet
1/4 cup Sugar
3/4 cup Sugar, brown, dark
2 lg Egg
1 teaspoon Vanilla extract
2 1/2 cup Flour
2 teaspoon Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
2 teaspoon Cinnamon, ground
16 ounce Purple plums, canned

Directions

1
Preheat the oven to 400F (200C).
2
Drain the canned plums well, reserving 1/2 cup of the syrup.
3
Chop the plums into bite-sized pieces.
4
In a large bowl, beat the butter until creamy and light.
5
Gradually add the white sugar and brown sugar, beating until the mixture is smooth and creamy.
6
Beat in the eggs one at a time, then mix in the vanilla extract.
7
In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon.
8
Add the dry ingredients to the butter mixture, alternating with the reserved plum syrup, beginning and ending with the dry ingredients.
9
Gently fold in the chopped plums.
10
Pour the batter into a greased 9x13-inch baking pan and spread evenly.
11
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
12
Turn the cake out of the pan onto a wire rack to cool completely.
13
Dust with confectioners' sugar before serving.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 1481.0kcal

% Daily Value *
Total Fat 56.8g88%
Saturated Fat 32.6g163%
Cholesterol 315.5mg106%
Sodium 3243.5mg136%
Total Carbohydrate 221.5g74%
Dietary Fiber 11.0g44%
Sugars 100.7g
Protein 24.9g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.

Substitutions: Fresh plums can be used instead of canned. Pit and slice them, but reduce the added syrup in the batter slightly as fresh fruit releases more juice during baking.

Tip: Ensure the butter is softened to room temperature before creaming to achieve a light, airy texture.

Keywords: baking, brown sugar, butter, cake, canned plums, cinnamon, dessert, egg, flour, plum cake, purple plums, spiced cake, sweet treat, vanilla

Read it online: https://www.chefs-mate.com/recipe/happy-endings-plum-cake/