Description
This Plum Poppy Seed Cake is a moist and flavorful dessert combining the nutty crunch of poppy seeds with the sweet, juicy freshness of ripe plums. Perfectly baked to a golden finish, this cake features a tender crumb enriched with vanilla and subtle almond notes, making it an elegant treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup poppy seeds
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup sour cream
- 3/4 cup milk
Fruit and Topping
- 2 cups pitted and sliced fresh plums
- 2 tablespoons sugar for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan thoroughly to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds until well combined.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, indicating air has been incorporated for tenderness.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract and almond extract if using, to enhance flavor.
- Combine Batter: Alternately add the dry flour mixture and the sour cream with milk to the butter mixture, beginning and ending with the flour. Stir gently until just combined to avoid overmixing which can toughen the cake.
- Assemble and Add Fruit: Pour the batter into the greased pan, smoothing the top evenly. Arrange the sliced plums evenly over the batter surface and sprinkle with 2 tablespoons of sugar to encourage caramelization during baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 40 to 45 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, ensuring clean slicing and enhanced flavor development.
Notes
- Ripe but firm plums work best to prevent excess moisture which can make the cake soggy.
- You can substitute Greek yogurt for sour cream for a lighter version of this cake.
- This cake pairs wonderfully with a dollop of whipped cream or a dusting of powdered sugar for extra indulgence.
