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34 Comments Looking for an easy way to use up some plums? This plum brioche cake is absolutely delicious and ready in no time at all. Serve with a steaming cup of tea, whipped cream or vanilla ice cream.
Table of contents
Tip from Simone
While ripe plums are easiest to remove the stones, make sure they are not too ripe. If they are they might fall apart in the plum brioche cake and that’s not what we’re going for in this simple recipe. The texture is more or less a bit similar to a blondie recipe. Not too well done and a little bit fudgy.
Recipe Ingredients
This recipe is originally from the Larousse book with fresh fruit by Valerie LHomme. Not sure if it is still available anywhere but it’s a great book! For this recipe you’ll need the following ingredients:
- all-purpose flour
- butter – unsalted, at room temperature
- plums – I used a little less than a pound of plums, but depending on the size of your baking tine you can use more or less.
- eggs – provide the lift in the recipe
- creme fraiche – this is not entirely essential to the recipe and can be replaced with something like Greek yogurt if you want
- sugar – brown sugar is best for this recipe but lighter sugar can work too
More Plum Recipes
The cake is not overly sweet, so if you’re more into sweet pies then maybe add a little more sugar on top. If you love plums, make sure to check out the following plum recipes as well. Plum sheet cake, plum crumble, plum tart with roasted marzipan or the plum and almond crumble.
Storing Plum Brioche Cake
This cake can be kept outside of the fridge for up to 5 days. Due to the plums it is quite moist and will stay fresh and delicious for longer.
Can you freeze plum brioche cake?
Yes, this cake also freezes really well. Wrap it properly in freezer safe foil and keep in a container for up to three months.
Recipe: Plum Brioche Cake
Plum Brioche Cake
Ingredients
- 400 gr plums
- 4 eggs
- 170 gr unsalted butter at room temperature
- 1 tbsp creme fraiche
- 180 gr brown sugar
- 150 gr all purpose flour
- pinch of salt
Instructions
- Was, dry and remove the stones from the plums. Preheat the oven to 180˚C/350˚F
- Break the eggs and keep whites and yolk separate. Mix 150 gr of butter with a fork to make it really soft and creamy. Add the creme fraiche, then one by one add the egg yolk and 150 gr of brown sugar. Mix this on high speed for about 10 minutes until the mixture becomes lighter and fluffy.
- Add the salt to the egg whites and beat them to a soft peak. Carefully fold these in with the previous mixture and add the flour little by little.
- Butter a form that is 22 cm/10 inch wide, sprinkle with some of the brown sugar and pour in the dough. Then add the half, stoned plums, sprinkle with the rest of the sugar and place in the oven. Bake for about 40 minutes in the hot oven.
- Serve either lukewarm or cold. This cake tastes best when not too well done and still a bit moist. It is quite a dense cake and I totally loved it. You can use all sorts of plums for this recipe, but make sure they are not to ripe or you will lose the slightly sour taste plus they will probably break during baking if too ripe.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Gorgeous clicks of the veggies and the recipe sounds perfect. Will try it out this weekend.
A delightful & irresistable plum cake!
MMMMMMMMMMM,…A lovely dessert!
have been wanting to see these after i saw the photograph in FB. So pretty. and I like that peek of the plum from the slice. I have some canned tiny black plums.. wondering if I should make something like this.
LOVE the broc. shot too!
First time here, you have such a lovely space. Brioche cake looks awesome to me. Loved your teapot too.
That is a gorgeous shot of broccoli! The brioche cake looks delicious too. Perfect with a cup of tea.
You did some neat things with texture in these particular shots. I really like the contrasts in the light too. Nicely done.
I understand about the plums following you home. Happens to me all the time! 🙂
Laura
I have 4 huge Plums sitting in my refri. and was just thinking of making pancake syrups, but this seems a much scrumptious way to use them. love the clicks, Simone.
Yay! Plums are in season in Auistralia and this cake is perfect for them!
Yay! Plums are in season in Auistralia and this cake is perfect for them!
I love that tea set! And your cake must be delicious…
The cake looks wonderful.
Gorgeous! And such perfection only from you 🙂 I love plums, and with broiche, TWO thumbs ups! 🙂
I really like this! Makes me thing of summer for some reason. Bet it’d be also good with peaches or nectarines.
I really like this! Makes me thing of summer for some reason. Bet it’d be also good with peaches or nectarines.