Name: Plum Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: French
Ingredients: 1.5 cups All-purpose flour; 0.75 cup Granulated sugar; 2 tbsp Granulated sugar (for sprinkling); 0.5 cup Unsalted butter, softened; 2 Large eggs; 0.5 cup Whole milk; 2 tsp Baking powder; 1 tsp Vanilla extract; 0.25 tsp Salt; 1 lb Fresh plums, ripe, pitted and quartered or halved

A beloved French classic, this Plum Cake (Gâteau aux Prunes) features ripe, juicy plums baked into a tender, buttery cake batter. It's a rustic yet elegant dessert, perfect for any occasion from a simple family meal to a sophisticated tea time. Gâteau aux Prunes is a quintessential French dessert, particularly popular during late summer and early autumn when plums are in season. While many regional variations exist, from simple clafoutis-like versions to richer butter cakes, it embodies the French appreciation for seasonal fruit transformed into a comforting and delightful pastry, often enjoyed as an afternoon snack or a light dessert.

Instructions

1
Preheat your oven to 350°F (175°C). Grease and flour an 8 or 9-inch round cake pan or a square baking dish.
2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3
In a large bowl, cream the softened butter and ¾ cup of granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
4
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
5
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined and no streaks of flour remain. Do not overmix.
6
Pour the batter into the prepared cake pan and spread evenly. Arrange the pitted plum halves or quarters on top of the batter, pressing them gently into the surface.
7
Sprinkle the remaining 2 tablespoons of granulated sugar over the plums.
8
Bake for 40-50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
9
Let the cake cool in the pan on a wire rack for 10-15 minutes before inverting it onto the rack to cool completely.
10
Serve warm or at room temperature, optionally with a dollop of crème fraîche or whipped cream.

Chef's Tips

•Storage: Store leftover plum cake tightly covered at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. It also freezes well for up to 2 months.
•Substitutions: Feel free to experiment with other stone fruits like apricots, cherries, or even sliced apples or pears when plums are out of season. A hint of cinnamon or cardamom can also be added to the dry ingredients for extra spice.
•Fun Fact: In some French regions, notably Alsace and Lorraine, a very similar plum tart or cake called "quetsche plum tart" is a cherished autumn tradition, often made with a specific type of purple plum known as the "quetsche" plum.