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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.
So beautiful. Makes me excited for summer!
So beautiful. Makes me excited for summer!
Wow your photos are more and more stunning! I can’t wait to be able to learn from you when we see each other in May! And plums, well we talked about this on Facebook, didn’t we? Now I need to go back and see if the plums I saw are still in the grocery store and buy them to make myself a plum cake. Delicious! And husband loves simple fruit cakes like this.
Aw… you’re so sweet Jamie.. 🙂 And… did you find the plums? Can’t wait to see your creation!
Wow your photos are more and more stunning! I can’t wait to be able to learn from you when we see each other in May! And plums, well we talked about this on Facebook, didn’t we? Now I need to go back and see if the plums I saw are still in the grocery store and buy them to make myself a plum cake. Delicious! And husband loves simple fruit cakes like this.
Very nice styling and a perfect accompaniment for afternoon tea. Put another pot on!
Very nice styling and a perfect accompaniment for afternoon tea. Put another pot on!
Your pictures are incredible!
Thanks for sharing that easy recipe for the plum cake. It will be saved until plums are in season since we LOVE plum cakes. Thanks.
Kirsten
I am sure it will even be better with plums in season (which always taste better!)
Your pictures are incredible!
Thanks for sharing that easy recipe for the plum cake. It will be saved until plums are in season since we LOVE plum cakes. Thanks.
Kirsten
WOW! Spring has definitely sprung where you live, Simone! Beautiful photos full of light and life and new beginnings… must be the colours, too. It is still so dreary and heavy and snowy here. So rarely the case at this time of year. The recipe looks delicious and almost nutritious, too!
🙂
Valerie
O no still snow at your end? I am sooo happy that spring seems to have finally begun! Sunshine today, yesterday and hopefully tomorrow too!
Love the bright colours of the plums! I like your ingredients shots! Yes, some food is just impossible to shoot!
Thanks for the recipe. I love it.
I like to think I eat “in season” but it’s hard! I’m glad you got the plums because you produced this wonderful cake…perfect with a cuppa!
Well, yes, I like to think I eat in season too… And I do mostly, I think.. Although I have to confess that I get confused from time to time too! With year round availability that just happens… 🙂
This briochey cake looks stunning…
Great veggies shots and a delightful cake! Plums some of my favorite baking fruits.
Cheers,
Rosa
Ha I bought some strawberries last week, they were “smiling” at me too even though it is also definitely NOT their season… I won’t judge 🙂 – I’ll just admire your gorgeous cake and your beautiful dishes!!
Ha! I am glad I am not the only one who is too weak to resist.. 🙂