Plum Rosemary Cake

Okay, so I just made this Plum Rosemary Cake, and oh my gosh, it blew my mind. The smell hit me first. It felt like a warm hug in my kitchen.

I took one bite, and wow, the sweet plum and the rosemary tasted so fresh. It was soft, cozy, and kinda magical. I kept thinking, “Why didn’t I make this sooner?”

You know that moment when you want one more slice? Yeah… that happened fast. The mix of sweet and herby is just too good. I swear, you’ll want to make it again and again.

So, hey, try it too. It’s simple, fun, and makes your home smell amazing. Let’s bake it and enjoy it together.

Why You’ll Love This Recipe

• Uniquely Flavorful: Plums and rosemary are an unexpected pairing that creates a sophisticated, balanced flavor profile.
• Easy to Make: Despite its delicious complexity, this cake is surprisingly simple to make with just a few basic ingredients.
• Tender and Moist: The cake’s rich texture and the caramelized plums on top make every bite a true delight.
• Perfect for Special Occasions: Whether it’s a special dessert for a holiday or an afternoon tea, this cake fits the bill.
• Make-Ahead Friendly: You can bake the cake a day ahead and keep it fresh for serving.

Required Kitchen Tools

• Mixing Bowls: For combining the dry and wet ingredients.
• Hand Mixer or Stand Mixer: To cream the butter and sugar for a smooth batter.
• 9-inch Round Cake Pan: Perfect for baking the cake and ensuring it cooks evenly.
• Small Skillet: For caramelizing the plums and rosemary before topping the cake.
• Cooling Rack: For letting the cake cool after baking to avoid sogginess.

Ingredients

Here’s what you’ll need to create this delightful cake:

Caramelized Plums:

• 4 to 5 ripe plums, pitted and sliced
• 1/4 cup unsalted butter
• 1 tablespoon fresh rosemary, finely chopped
• 1/2 cup granulated sugar

Cake Batter:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

Step-by-Step Instructions

1. Prepare the Caramelized Plums

Start by preparing the plums. First, slice the plums into wedges, remove the pits, and set them aside. In a small skillet over medium heat, melt the unsalted butter. Once the butter has melted, add the granulated sugar and stir until it dissolves and begins to caramelize into a golden brown color. This will take about 5 minutes.

Add the sliced plums to the skillet and cook for another 5 minutes, turning occasionally. The plums will soften and begin to soak up the caramel. Sprinkle in the fresh rosemary, and stir well. The rosemary will infuse the plums with a fragrant herbal aroma that contrasts beautifully with their sweetness. Once the plums are soft and the caramel has thickened, remove the skillet from the heat and set it aside.

2. Prepare the Cake Batter

Next, in a large bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg. Set the dry ingredients aside.

In a separate bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy. This should take about 3-5 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start and finish with the dry ingredients. Mix until the batter is smooth and well combined.

3. Assemble the Cake

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick spray. Pour the cake batter into the prepared pan, spreading it out evenly.

Carefully spoon the caramelized plums and rosemary mixture on top of the cake batter, spreading the plums evenly over the surface. The syrup from the plums will naturally seep into the cake as it bakes, infusing it with flavor.

4. Bake the Cake

Place the cake in the oven and bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown, and the caramelized plums will have settled into the batter.

Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. After 10 minutes, transfer the cake to a cooling rack to cool completely.

Serving and Decoration

How to Serve Plum Rosemary Cake

• On Its Own: This cake is beautiful on its own, with the plums giving it a colorful, rustic look.
• With Whipped Cream: For extra indulgence, serve slices of cake with a dollop of freshly whipped cream.
• With Ice Cream: A scoop of vanilla or cinnamon ice cream pairs wonderfully with the cake, enhancing its warm, spiced flavors.
• Dust with Powdered Sugar: For a touch of elegance, dust the top of the cake with powdered sugar just before serving.

How to Decorate

You can garnish the top of the cake with extra fresh rosemary sprigs for a decorative touch. The green rosemary will contrast beautifully with the warm caramelized plums.

Storing Plum Rosemary Cake

• Room Temperature: If you plan to eat the cake within 2-3 days, you can store it at room temperature in an airtight container.
• Refrigerate: For longer storage, keep the cake in an airtight container in the refrigerator for up to a week.
• Freeze: If you need to store the cake for even longer, wrap it in plastic wrap and foil, and freeze it for up to 2 months. Thaw at room temperature before serving.

Variations for Plum Rosemary Cake

• Use Different Fruits: While plums give this cake a unique flavor, you can swap them out for other fruits like peaches, cherries, or nectarines.
• Add Nuts: If you enjoy a little crunch, try adding some chopped walnuts or pecans to the batter.
• Make It Gluten-Free: Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
• Add a Citrus Twist: For a refreshing note, add a teaspoon of lemon zest or orange zest to the batter.

Plum Rosemary Cake FAQs

Can I use frozen plums for this recipe?

Yes, you can use frozen plums! Just make sure to thaw and drain any excess moisture before caramelizing them.

Can I make this cake ahead of time?

Absolutely! This cake actually improves in flavor when left to rest overnight. You can bake it a day ahead, store it at room temperature, and serve the next day.

Can I make this cake without rosemary?

Yes, if rosemary isn’t your favorite, you can simply omit it or replace it with another herb like thyme, or even a teaspoon of ground ginger or cardamom for a different twist.

How do I know when the cake is done?

The cake is done when it is golden brown on top, and a toothpick inserted into the center comes out clean with no batter attached.

Nutrition Information (per serving)

Nutrient	Amount
Calories	320 kcal
Total Fat	16g
Saturated Fat	9g
Cholesterol	55mg
Sodium	110mg
Total Carbohydrates	42g
Dietary Fiber	2g
Sugars	28g
Protein	4g

Conclusion

Plum Rosemary Cake is a truly unique dessert that combines the best of sweet and savory flavors. The caramelized plums offer a tender, juicy contrast to the soft, buttery cake, while the rosemary brings a fresh, aromatic twist. Whether you’re an experienced baker or a beginner, this recipe is straightforward and delivers big on flavor. Treat yourself and your loved ones to a slice of this mouthwatering cake today!