The bundt cake with plums and mandarins is a simple, fragrant cake perfect for everyday breakfast.
A few mornings ago, I had three plums and two clementine mandarins at home, too ripe to be eaten fresh, but still good… and since I don’t like wasting anything, I thought of turning them into a genuine and aromatic baked cake.
The result is a soft, slightly moist, and naturally sweet bundt cake, ideal for accompanying a cup of tea or coffee. I love making these simple cakes, that smell of home and make breakfast special: few ingredients, lots of fruit, and all the warmth of a recipe made with love.
Before moving on to the recipe, here are other breakfast ideas:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 271.30 (Kcal)
- Carbohydrates 42.06 (g) of which sugars 20.75 (g)
- Proteins 5.69 (g)
- Fat 10.21 (g) of which saturated 1.87 (g)of which unsaturated 7.84 (g)
- Fibers 1.10 (g)
- Sodium 26.49 (mg)
Indicative values for a portion of 100 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
- 4 eggs
- 1 cup sugar
- 2 cups mandarins (clementines)
- 1 cup plums
- 1/2 cup vegetable oil
- 3 cups all-purpose flour
- 1 packet baking powder
Tools
- 1 Bundt Cake Pan
- 1 Electric Mixer
- 1 Immersion Blender
Preparation
Wash the plums and mandarins thoroughly, then remove the pits and peels. Cut the fruit into pieces and blend with an immersion blender until you obtain a smooth and homogeneous puree. This will give the bundt cake an intense aroma and a soft texture.
In a large bowl, beat the eggs with the sugar using electric beaters, until the mixture is light and fluffy.
Add the fruit puree, mix well, then add the vegetable oil. Gradually incorporate the flour and finally the baking powder, continuing to mix until you get a smooth batter without lumps.
Grease the bundt cake pan, pour the batter in, and level the surface.
Bake in a ventilated oven at 350°F for about 35 minutes. Before taking it out, always do the toothpick test: if it comes out dry, the cake is ready.
Let it cool completely before removing from the pan and enjoying.
🍊 Notes and Tips
Thanks to the fresh fruit puree, this bundt cake stays soft and slightly moist even after a couple of days. The ripe fruit helps provide natural sweetness, so I was able to reduce a bit of the oil compared to classic bundt cakes, while still keeping a perfect consistency.
I also used less sugar, because the fruit was already sweet. If you prefer an even lighter taste, you can reduce it by another 50 grams without any problems.
It’s a simple and genuine cake, ideal for breakfast or snack, and especially a great way to avoid wasting ripe fruit.
It keeps well for 2-3 days under a glass dome… although it always finishes sooner at my place! 🍰
If you liked the recipe or have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and Twitter
FAQ (Questions and Answers)
Can I use other types of fruit?
Of course! This recipe is perfect with apples, pears, peaches, or apricots. The important thing is to always blend the fruit to obtain a smooth puree, so the bundt cake remains soft and moist.
Can I substitute the oil with butter?
Yes, if you prefer a richer taste, you can replace the vegetable oil with about 6 tbsp of melted butter. The result will be slightly denser but still delicious.
