It started as a trip to the store for a bag of cherries. By the time I got to the check-out counter, I had amassed about $45 worth of gorgeous produce and no idea what I was going to do with it all.
Among my finds were five deep red pluots. I had to pull out my smartphone in the middle of the store and Google the word “pluot” – I had never heard of them. Pluots are the love child of a plum and an apricot. They have the smooth skin of a plum, with a sweet, juicy texture.
This cake works as a dessert with a dollop of vanilla ice cream or alongside a mug of hot coffee for breakfast.
- 4 pluots or 4 to 5 plums, about 1½ pounds, pitted, peeled, and thinly sliced
- 1 ¼ cups plus 2 tablespoons granulated sugar, divided
- ¾ cup butter (12 tablespoons), softened
- 3 large eggs
- 1½ teaspoons vanilla
- 1¾ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 2 cups confectioners’ sugar
- 2 tablespoons milk, divided
- 1 teaspoons vanilla
- Preheat oven to 350 degrees. Toss pluot or plum slices with ¼ cup of sugar. Let sit for 30 mintues.
- In the meantime, combine butter and one cup of sugar in a large mixing bowl. Beat at medium speed until light and fluffy. Beat in eggs, one at a time. Add vanilla and continue to beat until mixture is well-combined.
- In a separate bowl, sift together flour, baking powder, and salt. If using a stand mixer, switch to the paddle attachment. With the mixer running, slowly add dry ingredients to wet ingredients until mixture is smooth.
- Grease and flour a nine-inch springform pan. Pour batter into pan. Spread pluot or plum slices over the top of the batter. Combine remaining 2 tablespoons of sugar with cinnamon. Sprinkle cinnamon-sugar mixture over pluot slices. Bake for 1 hour and 20 mintues or until a toothpick inserted near the center comes out clean.
- For icing, combine confectioners’ sugar, vanilla, and milk in a small bowl. Drizzle icing over the top of cooled cake.