Fluffy, quick cake with plums
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✅ Recipe for PLUME CAKE
🔸 for a 20-22 cm springform pan
◽ 2 large eggs
◽ 1/2 cup sugar (100 g)
◽ a pinch of salt
◽ 1 tablespoon vanilla extract
◽ 100 ml oil (half a cup minus 2 tablespoons)
◽ 100 ml milk (half a cup minus 2 tablespoons)
◽ 200 g flour type 500-550 (1 1/4 cups)
◽ 1 teaspoon baking powder (5 g)
◽ approx. 1/2 kg plums (e.g., plums)
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All The ingredients for the cake should be at room temperature. Wash and pit the plums. Heat the milk so that it's warm, but not hot.
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Line a springform pan with parchment paper or grease it with butter and sprinkle with breadcrumbs.
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Preheat the oven to 180°C (350°F) with top and bottom heat, without convection (165°C (350°F) with convection only if you can't turn it off).
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Whisk the eggs, sugar, salt, and vanilla extract together for 5 minutes at high speed until fluffy.
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Then add the slightly warmed milk and oil and mix briefly.
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Set the mixer aside and sift in the flour and baking powder. Mix thoroughly, preferably with a whisk. 🔽
When the batter is smooth, pour it into the prepared springform pan. Arrange the plum halves on top; I placed them vertically to accommodate more. If you want the plums to stay on top, arrange them flat, skin-side down.
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Sprinkle the top with the previously prepared crumble topping and immediately place the cake in the preheated oven, on the second rack from the bottom. Bake for 50-60 minutes or until a toothpick inserted into the cake comes out clean.
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After baking, remove it from the oven immediately and let it cool briefly before slicing. 🔽
✅ CRUST
◽ 50 g softened butter
◽ 3 tablespoons sugar (50 g)
◽ 3 heaping tablespoons flour (70-80 g)
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Mix the crumble ingredients together with your fingers until the dough forms clumps.
If the mixture is too wet and won't stick together, you can add a little extra flour.