Fresh Plum Lemon Cake

This  Plum cake recipe is one of my favorite Summer dessert. We have a plum tree loaded with the most delicious Italian plums. The tree is so prolific the fruit fills every branch and limb, often ripening all at once.

And what would summer be without a plum cake?I love summer fruit desserts, what I don’t like is spending a lot of time making them.

This Plum Cake comes together quick,  is simple and can be on your table in an hour.

Plums  tend to sink to the bottom in cakes,  in this recipe we put them on top of the batter. I like to use a spring form pan for this recipe, it releases the cake easily and makes a pretty presentation.To make it more  elegant for special occasions, I drizzle it with a lemon glace, sprinkle it with powered sugar and almonds.

Oh and don’t forget the ice cream….Summer is exciting, not only for warm , lazy days laying in the hammock daydreaming, although I love these simple pleasures,

I look forward to  the fruits and vegetables of the Summer . My food becomes more relaxed, not so fussy in Summer.This recipe is a prefect example, using fresh plums.

 Things to know about is Fresh Plum Lemon Cake

The beautiful thing about this Plum cake recipe is you can keep it real simple like I did ,and top it with powered sugar. Or you  can a little more fancy and make a simply glaze by mixing 2 cups of powdered sugar 2 tablespoons of lemon juice.

And if you want to really dress it up serve it warm with a scoop of vanilla ice cream.

Notes

• Italian prune plums work especially well because they hold their shape during baking.
• The cake is even better the next day as the plum juices soak into the crumb.
• Serve with whipped cream, vanilla gelato, or a cup of coffee.

Plain or fancy your going to love this recipe!!! Please leave me a comment, let me know your experience with this recipe. And please don’t forget to tag me on Instagram, I love hearing from you!!!

Ingredients

Ingredients

For the Cake

• 3 cups sliced fresh plums (leave skins on)
• 1 cup granulated sugar
• ½ cup (1 stick) unsalted butter, softened
• 2 large eggs
• ½ cup sour cream
• 1/4 cup lemon juice
• 1 tablespoon lemon zest, plus1 tsp.  more for the plums
• 2 teaspoons vanilla extract
• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg

For the Plum Topping

• 3 cups Sliced plums
• ⅓ cup granulated sugar
• 2 tablespoons flour
• 1 teaspoon cinnamon
• 1 tsp. lemon zest
• 1 teaspoon lemon juice

Optional Lemon Glaze

• 1 cup powdered sugar
• 2–3 tablespoons lemon juice

• Instructions

  1. Preheat oven to 350°F. Grease a 9-inch springform pan with butter and lightly dust with flour.
  2. In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes.
  3. Add the eggs one at a time, beating well after each addition until the mixture becomes pale and creamy.
  4. Mix in the sour cream, vanilla,  lemon juice, and 1 tablespoon of the lemon zest.
  5. In a separate bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
  6. Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
  7. Spread the batter evenly into the prepared pan.
  8. In a medium bowl, toss the plums with the ⅓ cup sugar, flour, remaining lemon zest, cinnamon, and lemon juice.
  9. Spoon the plum mixture evenly over the batter.
  10. Bake for 55–65 minutes, or until a toothpick inserted near the center comes out clean.
  11. Cool in the pan for 15 minutes before releasing the springform ring. Let cool completely.
  12. Drizzle with the lemon glaze or dust generously with powdered sugar before serving.

Brown Butter Apple Tart

This easy brown butter apple tart , has everything you want in a dessert. A chewy almond short bread crust, followed by a custard like filling, topped with apples, brushed with brown butter and baked to a golden deliciousness.

As much as I like layer, piled to the sky cakes, I like simple rustic cakes that don’t require hours to prepare or need special ingredients. I save those fancy cakes for Birthdays. Although this cake is simple in nature, it is packed with Fall flavors that will have your house smelling like warm apple pie.

What Apples for Brown Butter Tart

There are 7,500 varieties of apples in the world, 2,500 in the united states. Your not going to see these many varieties in the grocery store.

With this many different kinds of apples the possibilities are endless, I used honey crisp in this Brown Butter Apple Tart, Use what you like and have on hand, even mix different kinds.

One more thing I used a 10 inch tart pan that goes from oven to table, you can also use a 9 inch square pan.

Ingredients

• 11/2 cups flour
• 1/2 cup almond flour
• 1/2 cup brown sugar
• 1/3 cup almonds
• 1/2 cup cold butter cut up
• 1/4 cup butter
• And so forth
• 1/2 teaspoon each cinnamon and allspice
• 2 eggs beaten
• 1/2 cup sugar
• 1/3 cup apple juice
• 1/4 cup cream
• 2 Tablespoons flour
• 3 medium apples cored and thinly sliced

Instructions

1. Preheat oven to 350
2. Butter a 10 inch tart pan
3. In a food processor  combine the 11/2 cup flour, almond flour, almonds and brown sugar cover and pulse
4. Add the butter pulse until crumbly
5. Pat mixture into prepared pan
6. Bake 15 minutes
7. Meanwhile make the spice brown butter by melting the 1/4 cup butter in a small sauce pan until brown about 10 minutes add the spices and set aside
8. for filling mix the eggs, granulated sugar, 2 Tablespoons of flour and the cream
9. Pour filling over hot crust bake 15 minutes
10. Arrange apples in a circular design overlapping as necessary brush with the brown butter
11. Bake 10 to 15 minutes or until apples are tender.