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Nigel Slater Plum Cake

Nigel Slater Plum Cake
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A tender, buttery cake studded with ripe plum halves that soften into jammy pockets as they bake. This simple British dessert is perfect for late summer when plums are at their peak, with a delicate crumb and a touch of sweetness that highlights the fruit’s natural tartness.

Ingredients

Scale
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (4 tbsp, 56g) unsalted butter, softened
  • 1 large egg, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (64g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon fine sea salt
  • 4 small ripe plums (about 4 oz each), halved and pitted
  • 1 teaspoon granulated sugar, for sprinkling (optional)

Instructions

  1. Preheat your oven to 350°F (177°C). Grease a 6-inch round cake pan with butter or nonstick spray, then line the bottom with a circle of parchment paper. This ensures the cake releases cleanly after baking.
  2. In a small bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Set aside. Sifting is not necessary; whisking aerates the dry ingredients and distributes the leavener evenly.
  3. In a medium mixing bowl, place the softened unsalted butter and 1/2 cup granulated sugar. Using a hand mixer or a wooden spoon, cream them together until pale, light, and fluffy—about 3 to 4 minutes if using a mixer. This step incorporates air for a tender crumb.
  4. Add the room-temperature egg and vanilla extract to the butter-sugar mixture. Beat until fully combined and smooth, scraping down the sides of the bowl once. The batter may look slightly separated; that’s fine.
  5. Add the flour mixture to the wet ingredients all at once. Fold gently with a spatula just until no streaks of flour remain. Do not overmix, or the cake will become tough. The batter will be thick.
  6. Transfer the batter to the prepared cake pan and spread it evenly with the spatula. The batter layer will be shallow—about 1/2 inch thick.
  7. Arrange the 4 plum halves cut-side up on top of the batter, spacing them evenly like the spokes of a wheel. Press them down very lightly so they settle into the batter. As the cake bakes, the plums will sink slightly and create juicy pockets.
  8. If desired, sprinkle the optional 1 teaspoon of sugar over the plums for a sparkly, crisp-edged top. This also enhances caramelisation.
  9. Bake for 35 to 40 minutes, until the cake is golden brown around the edges and a toothpick inserted into the center (avoiding a plum) comes out clean or with a few moist crumbs. The plums will release some juice that may pool on top—this is normal.
  10. Let the cake cool in the pan on a wire rack for 10 minutes. Run a thin knife around the edge, then invert onto the rack, peel off the parchment, and flip right-side up again to cool completely. Serve warm or at room temperature.

Notes

Store leftover plum cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm individual slices in a 300°F (149°C) oven for 5 to 7 minutes, or microwave for 15 seconds. The cake can be frozen, wrapped tightly in plastic wrap and foil, for up to 1 month; thaw at room temperature before serving.

Nutrition

Keywords: plum cake, Nigel Slater, British dessert, summer fruit cake, easy plum cake, butter cake, small batch cake, plum recipe, baked plums, simple dessert

Find it online: https://britishrecipes.uk/nigel-slater-plum-cake/