Apricot and Plum Cake
Apricot and Plum Cake is a one-bowl recipe that's deliciously buttery and tender. An Anytime Cake for snacking, teatime, or entertaining!
Servings: 8 servings
Calories: 349kcal
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon cardamom or pinch of cloves
- 1/2 cup butter (8 tablespoons) softened to room temperature
- 1 cup sugar + 2 tablespoons, divided
- 3 large eggs
- 1 teaspoon vanilla
- 1-2 apricots or any stone fruit like nectarines or peaches
- 2 plums sliced into 1/2-inch wedges
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup milk
Instructions
- Preheat the oven to 350°F and grease a 9-inch cake pan or 10-inch deep dish pie plate.
- In a large bowl, whisk (or sift) the flour, baking powder, cinnamon, salt, and cardamom together and set aside.
- With an electric or stand mixer, cream the butter and 1 cup sugar, beating until it is light and fluffy, about 3 minutes. Add the eggs, vanilla, sour cream, and milk to the bowl. Mix on low speed until just combined.
- Gradually add the flour mixture to the butter mixture and mix until smooth.
- Transfer the cake batter to the prepared pan. Top with sliced plums and apricots, and sprinkle with 2 tablespoons sugar.
- Bake for 35-40 minutes, or until a tester inserted in the middle comes out clean. Remove the cake from the oven, run a sharp knife around the edges of the cake while it's still hot to loosen it from the pan. Let the cake slightly. Dust with confectioners' sugar, slice and serve with ice cream or whipped cream if desired.
Nutrition
Calories: 349kcal | Carbohydrates: 50g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 103mg | Sodium: 353mg | Potassium: 110mg | Fiber: 1g | Sugar: 31g | Vitamin A: 609IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 2mg