Santa Rosa plums have officially taken over our fridge. This is the first year the trees produced more than 3 pieces of fruit. It was a huge surprise when we saw the countless tiny green beginnings of immature plums. I didn’t want to get my hopes up since in previous years they have been blown away by the wind or otherwise knocked off before ripening. We also had competition from the birds and probably some racoons too. But, not this year. Those little suckers ripened up all at the same time and all of a sudden we had tons of plums all needing to be eaten at once. The thing about plums is, one can only consume so many before they make their way through the system and let’s just say, we have only one bathroom.
That’s where this buttery cake comes in. Not only is it delicious as a tea time treat, but you can also get away with calling it breakfast so long as you’re washing it down with a cup of coffee or tea. The sweet, tart plums cut the richness and sugary sweetness of the cake. If you want to dress it up even more, a dollop of whipped cream will do just fine and further round out the tartness of the plums. Either way, it’s delicious.
Santa Rosa Plum and Cherry Cake
Yield: 1, 9” cake
1 cup all-purpose flour
2 tsp baking powder
¼ tsp salt
4 oz (1 stick) butter, softened at room temperature
¾ cup plus 1 ½ tsp sugar, divided
2 large eggs, room temperature
1 tsp vanilla extract
10 santa rosa plums, cut into quarters, pits removed
10 cherries, pitted and cut in half
¼ teaspoon nutmeg
Adjust oven rack to middle position and preheat oven to 350 degrees F. Butter a 9” springform pan.
Combine flour, baking powder, and salt. Whisk together to combine.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and ¾ cup sugar on medium-high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the vanilla extract. Reduce mixer speed to low and add the flour, mix until just combined.
Spread the batter evenly in the pan and top with plum and cherry slices. Combine the remaining 1 ½ tsp sugar with the nutmeg and sprinkle over the fruit and batter.
Bake for 25- 30 minutes on convection setting or until the cake turns golden brown and a toothpick inserted into the center comes out almost clean- a few moist crumbs clinging to the toothpick and it’s done. Remove to a wire cooling rack and cool in the pan for 10 minutes. Remove the springform ring and let cool to room temperature.