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Plum Cornmeal Cake Recipe

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4.2 from 80 reviews

  • Author: Amina
  • Total Time: 1 hour
  • Yield: 12 servings

Description

This Plum Cornmeal Cake is a delightful dessert combining the sweet and tangy flavors of fresh plums with the rustic texture of cornmeal. The cake features a moist crumb enhanced by buttermilk and vanilla, baked atop a bed of sliced plums lightly dusted with brown sugar and cinnamon for a perfect balance of sweetness and spice. Perfect for serving warm or at room temperature, it offers a comforting, flavorful treat that is ideal for any season.

Ingredients

Fruit Layer

  • 4-5 plums, cut into ½-inch slices
  • 2 tbsp light brown sugar
  • 1 tsp ground cinnamon

Cake Batter

  • 1 ½ cups all-purpose flour
  • ½ cup cornmeal
  • ¾ cup granulated sugar
  • 2 ½ tsp baking powder
  • 1 tsp kosher salt
  • 8 tbsp (1 stick) unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F. Lightly brush an 8-inch round cake pan with butter, then line the bottom with parchment paper. Brush the parchment with more butter to prevent sticking.
  2. Arrange Plum Layer: Lay the sliced plums evenly across the bottom of the prepared pan. Sprinkle the plum slices with the brown sugar and ground cinnamon to add sweetness and warmth to the fruit base. Set aside.
  3. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, cornmeal, granulated sugar, baking powder, and kosher salt. Whisk together until fully blended, ensuring an even distribution of leavening and seasoning.
  4. Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk until smooth and fully blended.
  5. Make the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a whisk or spatula until just combined; it’s okay if a few dry streaks remain. Avoid overmixing to keep the cake tender.
  6. Assemble and Bake: Pour the batter evenly over the plum layer in the cake pan. Smooth the top with a spatula to create an even layer. Place the pan in the preheated oven and bake for 40 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then invert the cake onto a serving dish, remove the parchment paper, and serve warm or at room temperature.

Notes

  • Ensure the batter is only gently mixed to avoid a dense cake texture.
  • If you don’t have buttermilk, you can substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes before using.
  • Using ripe but firm plums will give the best texture and flavor contrast.
  • This cake keeps well at room temperature for up to 2 days and can be refrigerated for up to 4 days; reheat gently before serving.
  • For added texture, consider sprinkling chopped nuts or brushing the plum layer with a bit of honey before topping with batter.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/plum-cornmeal-cake-recipe/