Indulge in Morning Bliss: Plum Breakfast Cake. There is no better way to greet the day than with a slice of my Plum Breakfast cake. This delightful treat combines the juicy sweetness of fresh plums with a tender, buttery almond-scented cake base. The cake is topped with a yummy crumble topping and a hint of lemon drizzle. Also, this Cake makes the perfect companion to your morning coffee or tea.
Celebrating Fresh Plums in Breakfast Baking
Plums are the star of this Breakfast Cake, offering a burst of fruity goodness that pairs beautifully with the soft, cakey texture. Their natural sweetness caramelizes slightly as they bake, creating a heavenly aroma that fills your kitchen and beckons everyone to the table.
Plum Breakfast Cake Recipe
Ingredients You'll Need:
- Fresh Plums: Choose ripe plums for optimal flavor and juiciness.
- All-Purpose Flour: Provides structure to the cake.
- Sugar: Sweetens the batter and enhances the fruit's natural flavor.
- Butter: Adds richness and a moist crumb to the cake.
- Eggs: Bind the ingredients together and contribute to the cake's texture.
- Baking Powder and Salt: Essential for leavening and balancing flavors.
- Buttermilk: makes the cake tender, and gives it a subtle tang which adds depth to the taste profile. Don't have buttermilk on hand? No problem! You can make your own by combining 4 teaspoons of white distilled vinegar, or fresh lemon juice with 1 cup of milk. Stir well and allow the mixture to sit for 10 minutes.
Make the Batter:
Step-by-Step Instructions:
- Make the Crumble Topping:
Melt the butter in a small bowl. With a fork stir in the flour, sugar, and almond extract, until crumbly. Set aside.
- Prepare the Plums:
Wash, pit, and slice the plums into wedges or slices, depending on your preference. Set aside.
- Make the Batter:
Cream together softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Next, add the vanilla and almond extract.
- Combine Dry Ingredients:
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well combined.
- Mix Wet and Dry Ingredients:
Gradually add โ of the flour mixture. Mix on low speed until incorporated. Pour โ cup of the buttermilk and blend until smooth. Repeat this step with โ cup flour mix, and โ buttermilk two more times. Add 2 more tablespoons of buttermilk, mixing until just combined. Be careful not to overmix to maintain a tender texture.
- Assemble the Cake:
Spread the batter evenly into a 9-inch (23 cm) greased baking pan. Arrange the plum slices on top, pressing them slightly into the batter. Then top with the crumble topping.
- Bake:
Bake in a preheated oven at 350ยฐF (175ยฐC) for 50-55 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before adding the lemon drizzle. Serve slices of Plum Breakfast Cake at room temperature.
- Make the Lemon Drizzle:
Combine the powdered sugar with the lemon juice. Then, whisk and drizzle over the cake.
Serving Suggestions
Plum Breakfast Cake is versatile and can be enjoyed in various ways:
- Breakfast Delight: Enjoy a slice alongside your morning coffee or tea for a satisfying start to your day.
- Brunch Favorite: Serve as part of a brunch spread with yogurt, fresh fruit, and a drizzle of honey.
- Dessert Option: Pair with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.
Lastly, this Plum Breakfast Cake is more than just a morning indulgence. It embodies a celebration of seasonal flavors and comforting baking traditions. Whether shared with loved ones or savored quietly, this cake promises to bring joy and warmth to your breakfast table. Enjoy!
Other Breakfast Cakes You Might Like
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Recipe
Plum Breakfast Cake
Ingredients
For the Cake:
- 2 cups flour
- ยผ teaspoon salt
- 1 ยฝ teaspoon baking powder
- ยฝ teaspoon baking soda
- ยฝ cup unsalted butter, room temperature
- ยพ cup sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup + 2 tablespoon buttermilk
- 2 cups plums - pitted and cut into slices
Crumble topping:
- ยพ cup flour
- ยฝ cup sugar
- 4 tablespoon unsalted butter
- 1 teaspoon almond extract
Glaze:
- ยฝ cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat Oven to 350ยฐ F (180ยฐ C). Lightly grease and flour a 9- inch springform pan.Make the crumble topping: Melt the butter in a small bowl. With a fork stir in the flour, sugar, and almond extract, until crumbly.Cake batter:1. Into a small bowl sift flour, salt, baking powder, and baking soda.2. In a large mixing bowl, combine the butter and sugar. Using an electric mixer whisk on medium speed until creamy and pale, scraping down the sides as needed.3. Slowly add the eggs one at a time, mixing well after each addition. Add the vanilla and almond extract.4. Add โ of the flour mixture. Mix on low speed until incorporated. Pour โ cup of the buttermilk and blend until smooth. Repeat this step with โ cup flour mix, and โ buttermilk two more times. Add 2 more tablespoons of buttermilk.5. Pour the batter into a prepared 9 inch (23 cm) round baking pan and spread evenly. Top with the sliced plums, pressing them slightly into the batter, then top with the crumble topping. Bake for 50 to 55 minutes or until a skewer inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes. Remove the cake from the cake pan and let cool for another 30 minutes before adding the lemon drizzle. To make the Lemon drizzle, combine the powdered sugar with the lemon juice. whisk, then drizzle over the cake.
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