Crunchy-Topped Whole-Wheat Plum Cake

Crunchy-Topped Whole-Wheat Plum Cake

When blue-black prune plums come into season in the fall, this cake must be made. The recipe was created by the reporter Marian Burros well before The New York Times went digital; each fall, she would grumble about having to print it, by popular demand, once again. It is absurdly simple (just plum halves nestled into batter), but somehow the liveliness of fruit, sugar, and spice on top of plain cake brings out the best of both worlds. In 2010, the recipe got an update with whole-grain flour that works well with the red and black plums of summer. You can also make it with cherries and peaches.

Ingredients

  • unsalted butter

    at room temperature, plus more to grease pan

    ½ c
  • plums

    preferably several varieties, pitted and sliced

    1 ½ lb
  • plus 2 tablespoons whole-wheat flour
    1 ¼ c
  • baking powder
    ½ tbsp
  • kosher salt
    ½ tsp
  • plus 2 tablespoons sugar
    ½ c
  • cognac or brandy
    2 tbsp
  • vanilla
    1 tsp
  • egg
    1 large
  • milk
    ½ c
  • demerara sugar

    for sprinkling

    2 tbsp
  • whipped cream

    for serving, optional

Directions

  1. 1

    Preheat the oven to 400 degrees. Grease a 9-by-13-inch baking pan.

  2. 2

    Place the plum slices in a bowl and gently toss with 2 tablespoons whole-wheat flour. In a separate bowl, combine the remaining whole-wheat flour with the baking powder and kosher salt.

  3. 3

    In the bowl of an electric mixer, beat together 1/2 cup butter, sugar, Cognac or brandy and vanilla until light and fluffy. Add the egg and beat until thoroughly combined.

  4. 4

    Add half the flour mixture and beat until just combined. Pour in the milk and continue beating, scraping down the bowl as necessary. Add the remaining flour mixture and beat until just combined.

  5. 5

    Scrape the dough into the pan, smoothing the top with a spatula. Scatter on the plums in an even layer. Sprinkle the Demerara sugar on top. Bake for 35 to 40 minutes, until the top is golden brown. Transfer to a wire rack to cool completely before serving, with whipped cream if you like.

Crunchy-Topped Whole-Wheat Plum Cake

Crunchy-Topped Whole-Wheat Plum Cake

316 cal

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About this Recipe

When autumn arrives and blue-black prune plums flood the markets, there’s one cake that simply must make an appearance: the beloved Crunchy-Topped Whole-Wheat Plum Cake. This classic recipe, famed for its delightful simplicity and rich flavors, has been a seasonal favorite for generations of home bakers.

What makes this plum cake so enduringly popular is its utterly straightforward approach. You'll find plum halves nestled into a moist batter, yet this humble technique yields extraordinary results. The magic lies in the vibrant interplay of lively fruit, sugar, and spice that crowns the plain cake, elevated by a thoughtful update that incorporates whole-grain flour for added depth and texture.

Imagine a tender, comforting cake base providing the perfect foil for juicy, slightly tart plums that soften and release their sweet juices as they bake. The top promises a delightful crunch, thanks to a sprinkle of demerara sugar that caramelizes beautifully. Each bite delivers a harmonious balance of fruit, sweetness, and a hint of warm spice, creating a truly satisfying dessert. While the recipe uses whole-wheat flour, the cake remains wonderfully moist and tender, a testament to its well-balanced proportions. This cake is pure comfort, designed to highlight the best of seasonal stone fruit.

Customization & Variations

While prune plums are traditional, this versatile recipe embraces seasonality. Feel free to experiment with red and black plums of summer for different flavor nuances. In a pinch, or simply for variety, you can also make this cake with other stone fruits like cherries or peaches, adjusting slightly for their natural sweetness. The core structure of the cake remains delightful.

This Crunchy-Topped Whole-Wheat Plum Cake is a perfect centerpiece for a fall gathering or a cozy dessert on a cool evening. Serve it simply on its own, or elevate the experience with an optional dollop of light, fluffy whipped cream for an extra touch of indulgence.

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