Buttermilk Plum Cake Recipes

BUTTERMILK POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

VIENNESE PLUM CAKE

Steps:

• In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well., Transfer to a greased 9-in. square baking dish. Top with plums. Combine cinnamon and remaining sugar; sprinkle over plums., For topping, in a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in walnuts if desired. Sprinkle over top., Bake at 350° for 50-55 minutes or until topping is golden brown and plums are tender. Cool on a wire rack.

PLUM CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9-inch tube pan.
• Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form, and set aside.
• In a large bowl, cream the butter and sugar. Beat in the egg yolks and the lemon zest.
• Stir together the flour and baking powder and then blend the flour mixture into the creamed mixture. Gently fold in the egg whites. Spread the batter evenly into the prepared pan. There will only be a little over an inch of batter. Arrange the plums, skin side down, attractively over the batter.
• Bake in preheated oven until a tester inserted in the center comes out clean, about 40 minutes. Transfer to a cooling rack and allow to cool before serving.

BUTTERMILK PLUM CAKE

Steps:

• Preheat oven to 400 degrees. Butter and flour an 11-inch round tart or quiche pan.
• Whisk flour, baking powder, cane sugar, and salt in a large bowl. In a separate bowl, whisk eggs and buttermilk. Whisk in the melted butter and lemon zest. Add butter-and-buttermilk mixture to flour mixture and stir gently until just combined.
• Pour batter into prepared pan and smooth top with a spatula. Arrange plums across the top. Sprinkle with turbinado sugar.
• Bake for 25 to 30 minutes, or until cake has set and a toothpick inserted in center comes out clean. Serve warm or at room temperature.

PLUM CAKE

Steps:

• To make the cake: Preheat oven to 350 degrees F. Grease an 8-inch springform pan with butter.
• In a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar, until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl after each. Mix in the zest and vanilla. In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients to the butter/sugar mixture and mix on low speed until just combined. Spread half of the batter into the prepared pan.
• Place half of the cut plums on the batter, cut-side up. Spread the remaining batter over the plums. Spread the batter into an even layer and top with remaining plums.
• To make the topping: In a bowl, mix together the flour, sugar, salt, cinnamon and melted butter. You may have to mix it with your hands to get all the butter incorporated.
• Spread the crumb topping over the plums evenly.
• Place the cake on two stacked cookie sheets, to prevent the bottom from getting too brown during the long baking time. Bake for about 1 hour 15 minutes or until a tester come out clean. Cool on a rack.
• Serve it slightly warm or at room temperature.

EASY PLUM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.
• Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
• Set plums inside batter, cut-side up, and sprinkle evenly with cinnamon sugar.
• Bake in preheated oven on the lowest rack until a skewer comes out clean, 40 to 50 minutes. Serve warm or cool to room temperature.

GRANDMA RUBY'S BUTTERMILK POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Sift flour, salt, and baking soda together into a bowl. Repeat sifting process 2 more times.
• Beat sugar and shortening together until smooth and creamy. Add flour mixture, buttermilk, eggs, lemon extract, vanilla extract, and butter extract; beat until batter is just combined. Pour batter into prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

VANILLA PLUM CAKE

Steps:

• pre-heat oven to 160 degrees Celcius.
• grease and line an oven roasting dish (or muffin tins).
• cream butter and sugar.
• add eggs one at a time.
• mix in zest and vanilla.
• gently stir in buttermilk/yoghurt and flour.
• DON'T OVER MIX.
• spoon into prepared dish and spread out.
• arrange fruit over the cake batter, cut side up (the fruit will sink a little but this is fine).
• if you are making muffins just put 1 or 2 pieces of fruit on top.
• bake 50 - 60 minutes (or 25 minutes for muffins).

CHRISTMAS PLUM CAKE

Steps:

• Before beginning this recipe, put your prunes in a pan and just cover with water. Let them simmer for a little while until mushy. Turn off pan and let them sit until a little cooler. Then chop them on a cutting board and get started on the recipe.
• First mix together oil, sugar, eggs, pecans and prunes (you might want to say plums -- people get a certain image when you say prune).
• Next, whisk together the soda and buttermilk in a separate bowl or measuring dish. Set that aside and let it get foamy.
• Next sift together the flour and spices. Mix the dry ingredients in with your prune mixture, just until moist. Then fold in the buttermilk mixture until mixed in well.
• Pour mixture into a 9X13 baking dish. OR you can use smaller tins -- I find one batch can fill 7 mini loaf pans. Bake 9X13 dish for one hour at 350 degrees. Small pans bake for 35 minutes at 350 degrees.
• Five minutes before your cakes come out of the oven, prepare the glaze: mix together buttermilk, sugar, butter and soda. Bring to a boil and cook for 1-2 minutes -- be sure you use a larger pan than you think you need, this mixture really expands! Pour the glaze over your hot cakes once they come out of the oven.
• Enjoy!