Plum poppy seed cake blends the moist texture of a quintessential homey cake with the crunch of poppy seeds and the surprising twist of fresh plums.
It’s a simple recipe that both novice and experienced bakers will want to keep in their back pockets. Plums, often overlooked in baked goods, add interest and sweet-tart flavor to this humble cake. Whether you’re making a treat for a family gathering or satisfying a craving, this cake offers a balance of sweetness and spice.
Plum Poppy Seed Cake Ingredients
- Sugar: Sugar sweetens the cake and helps create a tender crumb by incorporating air during the mixing process. Use white granulated sugar—not brown.
- Eggs: Eggs give structure and stability to the batter while adding moisture and richness to the finished cake. Let them come to room temperature before baking.
- Canola oil or grapeseed oil: A neutral oil will lend moisture and ensure a soft, tender cake. It also contributes richness and carries other flavors.
- Grated orange zest: Fruity orange zest adds a bright, citrusy note that complements the sweetness of the cake and the tartness of the plums.
- Vanilla extract: This aromatic extract enhances the overall flavor profile by adding a warm, sweet undertone.
- All-purpose flour: Flour forms the base structure of the cake, giving it shape and stability.
- Baking powder: A chemical leavening agent, baking powder helps the cake rise and become light and fluffy.
- Ground cinnamon: This classic baking spice adds a warm, woodsy note that complements the sweetness of the cake and the flavor of the plums.
- Salt: A small amount of salt balances the sweetness and brings out the flavors of the other ingredients.
- Poppy seeds: These striking black seeds provide an irresistible crunch and a nutty flavor, adding texture and visual appeal.
- Plums: The star ingredient, plums add moisture and provide a tart contrast to the sweetness of the cake.
- Confectioners’ sugar: This pretty white powder adds a delicate sweetness and an attractive appearance as a finishing touch.
Directions
Step 1: Prepare the wet ingredients
Preheat your oven to 350°F. In a large mixing bowl, beat the sugar, eggs and oil using an electric mixer at medium speed until the mixture is lemon-colored and fluffy, for about 5 minutes. Add the grated orange zest and vanilla extract and beat until combined.
Step 2: Combine dry and wet ingredients
In a separate bowl, whisk together the flour, baking powder, ground cinnamon and salt. Gently fold the dry ingredients into the egg mixture until just combined. Stir in the poppy seeds until evenly distributed. Grease a 13×9-inch baking pan and spread the batter evenly into the pan.
Step 3: Bake and finish
Arrange the plum slices over the batter without pressing them in. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack. Once cooled, sprinkle with confectioners’ sugar and an extra pinch of cinnamon before serving.
Recipe Variations
- Use berries instead of plums. Blueberries, raspberries and blackberries would all be great choices for a burst of tart and sweet flavors. Just as with the plums, let the fruit rest on top of the batter without pushing them in.
- Swap lemon and lime zest for the orange zest. Add a combination of lemon and lime zest to the batter instead of the called-for orange zest for a bright, tangy twist.
- Spice it up. Increase the amount of cinnamon and add other warm spices such as nutmeg, cloves or cardamom to the batter. Use apple slices instead of the plums for a cozy, autumn-inspired version.
How to Store Plum Cake
To store your plum poppy seed cake, let it cool completely and then wrap it tightly with plastic wrap. To keep it fresh, you can keep it at room temperature for up to three days or refrigerate it for up to one week.
Can you freeze plum cake?
Yes, you can freeze plum poppy seed cake. To do this, let the cake cool completely, wrap tightly in plastic wrap, and then freeze. Alternatively, you can slice it into individual portions. Wrap each slice tightly in plastic wrap and place them in an airtight container or freezer bag. The cake can be stored in the freezer for up to three months. When you’re ready to enjoy a slice, let it thaw at room temperature or warm it in the microwave for a few seconds.
Plum Cake Tips
Can I make this cake gluten-free?
Yes, you can make this cake gluten-free. Substitute the all-purpose flour with a gluten-free flour blend you make or buy at the store. Ensure all other ingredients are certified gluten-free to avoid any cross-contamination.
Can I substitute or omit the poppy seeds?
Yes, you can substitute or omit the poppy seeds in the cake. If you prefer a different texture or flavor, try using sesame seeds. Omitting the poppy seeds altogether will not affect the overall structure of the cake, but it will change the texture and flavor slightly.
Can I use olive oil instead of canola or grapeseed oil in this recipe?
Yes, you can use olive oil instead of canola or grapeseed oil in this recipe. Just remember that olive oil has a distinctive flavor, which may slightly alter the taste of the cake. For a milder option, use a light or mild olive oil to maintain the cake’s overall flavor profile.
