I like plum flavor and really ripe plums, but often the plums we get in the FFTY box are super hard, which I really dislike. This cake helped me solve that problem. The baking softened the plums right up, and the moist chocolate cake went very well with the fruit. I’ll definitely make this again!
- 5 ripe medium plums
- 1 1/3 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup cocoa powder
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup milk (any kind)
- 1 tbsp coarse sugar, for topping
- Preheat oven to 350F. Line an 8 or 9-inch round cake pan with aluminum foil and lightly grease. Make sure there is overhang over the sides of the pan.
- Halve the plums and remove the pits.
- In a medium bowl, whisk together flour, baking powder and salt.
- In a large bowl, cream together butter and sugars until light. Beat in cocoa powder, followed by egg and vanilla extract, mixing until smooth. Blend in about 1/3 of the flour mixture, followed by half of the milk. Add in half of the remaining flour mixture, followed by the rest of the milk, then add the last of the flour mixture. Stir only until everything is just combined and no streaks of dry ingredients remain. Batter will be fairly thick.
- Spread batter into the prepared pan. Arrange 8 of the plum halves around the outside of the pan, and place two at the center, pressing the plums cut side-up into the batter. Sprinkle with coarse sugar.
- Bake for 45-50 minutes, or until a toothpick inserted near the center comes out with only a few moist crumbs attached.
- Cool completely in the pan, then lift the cake out (using the aluminum foil) to transfer it to a plate before slicing and serving. Store leftovers in an airtight container.
–Recipe courtesy Baking Bites.