Black Plum Cake

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This black plum cake is rich, fluffy, and has an incredible balance of sweetness—perfect for an easy, but impressive dessert. With a beautiful icing on top, this cake is one of our favorite and is a monthly bake in our home.

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Ingredients: Cake

• 2 large eggs

• 2/3 cup (130g) sugar

• 1/3 cup (80ml) neutral oil (like olive or canola)

• 2/3 cup (165g) plain Greek yogurt

• 1 teaspoon vanilla extract

• 1 1/3 cups (170g) all-purpose flour

• 1 1/2 teaspoons (8g) baking powder

• Pinch of salt (1g)

• 1 1/2 cups (~220g) black plums, pitted and cubed (reserve a few slices to add on top)

• 1 to 2 tablespoons cream of wheat or all-purpose flour

(to coat plums)

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Ingredients: Icing

• 1cup powdered sugar

• 1tsp beetroot powder

• 2tbsp any milk or heavy cream

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Process: Cake

1.

Set oven to 400°F (200°C). Grease the sides of an 8 inch round baking

pan and line bottom with parchment.

2.

In a large mixing bowl, beat the eggs and sugar on high speed for 5–

8 minutes. You’re looking for a thick, pale, and fluffy texture—

when you lift the whisk, the batter should fall in ribbons and briefly

sit on top before melting in.

3.

Pour in the oil, yogurt, and vanilla. Mix gently on low speed for just

a few seconds, until combined. No overmixing—think grace, not

haste.

4.

Sift in the flour, baking powder, and a pinch of salt. Switch to a

whisk or spatula and fold slowly, just until no dry streaks remain.

The batter will be thick and creamy.

5.

Toss the cubed plums with 1 to 2 tablespoons of cream of wheat

or flour. This light dusting helps keep them from sinking to the

bottom while baking.

6.

At this point you can either fold the plums in or pour the batter into

your prepared pan, smooth the top and gently

scatter the plums across the surface and press them in ever so

slightly—like tucking them into bed. If you use the second method

your chances of plums sinking are very low.

7.

Place in the oven and bake for ~30 minutes, or until the top is

golden and a toothpick inserted in the center comes out

clean or with only a mosit crumb or two.

8.

Let the cake cool in the pan for 1 hour.

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Process: Icing

1.

Whisk powdered sugar and beetroot powder.

2.

Add milk one tablespoon at a time whisking until you get a desired consistency.

You want a thick icing that still runs of the spoon slowly.

3.

Pipe onto the cake in any pattern you like. Optionally add a few edible flowers like rose petals.

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Serving + Storage Tips

• Serve warm or at room temperature with coffee, tea..

• Store tightly wrapped in the fridge for up to 5 days.

• If your plums sank (it happens), just let the cake

cool completely and flip it upside down.