Today I present you a simple and delicious recipe! The Plum Bundt Cake is a perfectly balanced dessert to serve for breakfast or a snack for kids who have returned to school life. Super easy and economical, this dessert with plums will win you over slice after slice. The softness of the dough makes it unique, and the plums are sweet and irresistibly delicious. Save the recipe, or print it since there’s also a print button, and run to buy the plums to prepare this plum bundt cake together!
Last week I already presented you with the recipe for Muffins with Fresh Plums that you loved so much. If you missed it and haven’t read it yet, you can catch up by clicking here. I hope you will like this plum dessert proposal too!
Over the years on the blog, I have presented many bundt cake recipes that I later gathered into a single top list of the most read! Below you will also find clickable links that will lead you to the various recipes all good, easy, quick, and delicious!
Always respecting the seasonality of the ingredients, choose your favorite Bundt Cake and enjoy a sweet treat with your family! I just need to move on to the recipe to prepare the Plum Bundt Cake and remind you that I await you in my kitchen every day! From the Good Morning in the Le Ricette di Bea Group (click here to join) to the Facebook fan page (by clicking here). From the Instagram profile with all the live stories from my kitchen and my food world and beyond (click here and become a follower) to the Pinterest board where you can find many ideas and curiosities (click here)!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
- Energy 142.80 (Kcal)
- Carbohydrates 27.17 (g) of which sugars 10.82 (g)
- Proteins 4.78 (g)
- Fat 2.43 (g) of which saturated 0.94 (g)of which unsaturated 1.35 (g)
- Fibers 0.78 (g)
- Sodium 62.69 (mg)
Indicative values for a portion of 45 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Plum Bundt Cake:
- 12 plums
- 1 3/4 cups all-purpose flour
- 1/3 cup cornstarch (or maizena)
- 2 eggs (at room temperature)
- 1 pinch salt
- 3 1/2 tbsp milk (at room temperature)
- as needed brown sugar
- 1/3 cup sugar
- 1 packet baking powder
- as needed vegetable oil (to grease the 9.5-inch Bundt cake pan)
- Half lemon (juice of half a lemon)
- as needed powdered sugar
Tools
- 1 Scale
- 1 Bundt Cake Pan
- 1 Oven
- 1 Bowl
- 1 Electric Whisk
- 1 Cutting Board
- 1 Knife
- 1 Spatula
- 1 Spoon
- Paper Towels
- 1 Small Bowl
Steps
The recipe is very simple, like most of the bundt cakes I’ve already proposed. Just a few easy steps before baking this dessert with plums. The first step is, of course, to prepare the plums to use for this dessert. Take a wooden cutting board and a knife. Wash the plums well and pat them dry with paper towels or a kitchen towel. Cut the plums in half, remove the stone, and cut them again in half. You will have obtained four slices from each single plum. Place the plums in a small bowl and drench them with lemon juice and sprinkle with brown sugar. Now move on to preparing the plum bundt cake.
The next step is to turn on the oven, set it to 340 to 355 degrees Fahrenheit with the static mode, perfect for leavened desserts.
Then take a bowl with high edges, crack the two eggs inside, add a pinch of salt and the amount of sugar. Whisk with electric whisks until the mixture becomes frothy. A couple of minutes, at least.
Now add the milk to the mixture and continue whisking. Sift all the flours together with the packet of baking powder. With a spoon, gradually pour all the flours into the liquid mixture. Grease the bottom of the pan with vegetable oil. Dust with flour. We are ready to pour the mixture into the 9.5-inch bundt cake pan. If you have a larger pan, like 10 or 11 inches, you will need to increase the doses obviously, otherwise the bundt cake will be low and spongy.
After pouring all the mixture, you can place the plums on the surface. You can arrange them as I did, in close slices following the clockwise direction, or place them randomly, but always avoid creating too much weight in one spot, or they might sink during the baking of our plum dessert.
Dust with brown sugar and bake. The baking time varies from 25 to 30 minutes maximum. Always do the toothpick test before turning off the oven. It must remain dry inside our tasty dessert. Then let the plum bundt cake cool before removing it from the pan. Remember to add the powdered sugar only when serving the dessert, as it risks being absorbed by the moisture of the plums.
I just have to remind you that I await you in my kitchen with many more recipes, and I wish you a good appetite!!!
Storing the Plum Bundt Cake:
You can store the Plum Bundt Cakes in a cake container for a maximum of two or three days. Be careful with molds that can develop due to the presence of plums, which, remaining moist, can lead to mold growth.
You can use more or less or no lemon juice if you don’t
