Plum Cake Recipe With Pistachios Recipe

This simple plum cake recipe from The Cook You Want to Be is the perfect way to end summer. Light, soft, and moist, you'll adore it! Ideal for breakfast with ice cream or labneh. 

Ingredient

– ½ cup shelled pistachios, or blanched almonds – 1 cup granulated sugar, divided – ½ cup unsalted butter, room temperature, cubed – 1 egg – ½ cup buttermilk – 1 teaspoon vanilla extract – 1 ⅓ cups all-purpose flour – 1 ½ teaspoons baking powder – ½ teaspoon kosher salt – 1 pound plums, pitted and torn or sliced – 3 tablespoons turbinado sugar, optional

Direction

Lightly grease and flour a 9-inch springform pan. Or use parchment paper to line the pan. If you don't have a springform pan, use a cake pan, but allow an overhang with parchment paper to lift the cake.

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Pulse pistachios and 1 tablespoon granulated sugar in a food processor until they are green and gritty. Add butter and remaining sugar and pulse until combined. 

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Add the egg, buttermilk, and vanilla and process again, scraping the sides with a rubber spatula, until smooth.

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Mix flour, baking powder, and kosher salt in a medium basin. Add half the flour mixture to the batter and pulse. Just pulse the remaining flour mixture until smooth. 

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Scrape the batter into the pan and smooth with a spatula. Gently press plums into batter and refrigerate for 30 minutes.Start with a 350-degree oven.

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Add turbinado sugar to batter. Bake the cake for 45–50 minutes until the edges are deep golden brown and a paring knife inserted in the center comes out clean. Let the pan cool on a wire rack for 5 minutes before slicing and serving.

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also see

also see

Pumpkin Parfait (Healthy Gluten Free Dessert) Recipe