Pluot Cake or Plum Cake

Pluot Cake (or Plum)
Diana Rattray
Ratings
  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Yield: 1 pie (8 to 10 servings)
Nutritional Guidelines (per serving)
516 Calories
26g Fat
66g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 pie (8 to 10 servings)
Amount per serving
Calories 516
% Daily Value*
Total Fat 26g 34%
Saturated Fat 14g 70%
Cholesterol 142mg 47%
Sodium 599mg 26%
Total Carbohydrate 66g 24%
Dietary Fiber 4g 16%
Protein 7g
Calcium 165mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

 The pluot is a cross between a plum and an apricot. You might also find the fruit labeled plumcot, aprium, or apriplum.

This pluot cake is a great way to enjoy the fruit, either as a dessert or as a coffee cake. The streusel topping is optional, but it adds a nice crunchy texture to the cake. 

Ingredients

  • 4 pluots or 4 to 5 plums (about 1 1/2 pounds, peeled and pitted)
  • 3/4 cup butter (softened)
  • 1 1/4 cups sugar (granulated)
  • 3 large eggs
  • 1 1/2 teaspoons vanilla
  • 1 3/4 cups all-purpose flour (8 ounces)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar (granulated) mixed with 1 teaspoon cinnamon (for topping)
  • For Streusel Topping:
  • 1/2 cup light brown sugar (packed)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon cinnamon (ground)
  • 1/4 teaspoon nutmeg (ground)
  • 5 tablespoons butter (melted)

Steps to Make It

  1. Heat the oven to 350 F.

  2. Grease and flour a 9-inch springform pan or spray with baking spray with flour.

  3. Slice peeled pluots or plums thinly and toss them in a bowl with 1/4 cup of the granulated sugar; set aside.

  4. In a large mixing bowl with an electric mixer, beat the 3/4 cup of butter and 1 cup of the granulated sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in the vanilla.

  5. In a separate bowl, combine the 1 3/4 cups of flour, baking powder, and salt. Slowly blend the dry ingredients into the first mixture until the batter is smooth. The batter will be thick.

  6. Spread the batter in the prepared baking pan. Arrange the sliced pluots or plums all around in a concentric circle, overlapping slightly. Fill in gaps and overlap with any leftover slices of fruit. Sprinkle the sugar and cinnamon mixture evenly over the fruit.

  7. If desired, top with the streusel topping, if using (see below).

  8. Bake the cake for about 1 hour and 10 minutes to 1 hour and 20 minutes, or until a toothpick or cake tester inserted near the center of the cake comes out clean.

Streusel Topping

  1. In a bowl, combine the 1/2 cup of brown sugar, 3/4 cup of flour, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 5 tablespoons of melted butter. Mix with fingers or a fork until crumbly. Sprinkle over the fruit topping.